Crisp cookies with all the warm flavors of gingerbread. Prepare during the holidays to give as gifts or include in a dessert cookie tray.
Preheat oven to 350°F. Mix flour, oats, brown sugar, baking powder, baking soda, salt and spices in medium bowl until well blended. Set aside. Beat eggs, molasses and vanilla in large bowl with electric mixer on low speed until well blended. Gradually add flour mixture, beating just until blended. Stir in pecans.
Divide dough in half on lightly floured work surface. Roll each half into a log, about 12 inches long and 2 inches wide. Transfer logs to greased baking sheet.
Bake 30 minutes or until golden brown and firm to touch. Cool logs on wire rack 10 minutes. Reduce oven temperature to 300°F. Transfer logs to cutting board. Using a sharp serrated knife, cut logs diagonally into 1/2-inch thick slices. Place slices, cut sides down, in single layer on baking sheets.
Bake 12 to 15 minutes or until crisp and golden, turning biscotti over halfway through cook time. Remove biscotti to wire racks; cool completely. Store in airtight container up to 1 week.