Preheat your oven to 375 degrees.

With a mixer, beat together oil and sugar.

Add eggs and vanilla. Beat until combined.

In a separate bowl combine flour, baking powder and salt.

Add the dry ingredients to the wet ingredients and mix together.

Dough will be heavy and sticky.

At this point, fold in strawberries and pecans and mix in.

Divide the mixture into 2 halves and line 2 baking sheets with parchment paper.

Shape each half into a long rectangle about 1/2 in thick and place on a baking sheet.

Bake for 25-30 minutes at 375 until tops have slightly puffed and goldened.

Once they have finished cooking, remove from oven and allow to cool for 10 minutes.

Once cooled, cut biscotti strips about 1 inch thick.

Place on baking sheet and return to oven until golden, about 3 minutes.

Turn the cookies over and bake the opposite side for another 3 minutes.

While cookies are cooling, melt your white chocolate.

Drizzle chocolate over cookies and allow chocolate to harden for 30 minutes before serving.