Oreo biscotti is a new take on a classic coffee pairing. Classic biscotti texture is combined with sweetness of Oreo cookies to create the perfect start to the day.
If you love starting your day with dry, crunchy biscotti dipped in your coffee, then you need this oreo biscotti recipe in your life. Nothing is better than Oreo-infused biscotti dipped in coffee!
Why You Will Love this Recipe
- It uses simple ingredients that are probably already in your kitchen.
- It's the classic coffee pairing.
- Starting the day with biscotti full of Oreo flavor is the best!
Top Tip:
Let the biscotti cool completely before slicing for the second baking. This helps keep them together when cut.
Ingredients
It only takes a few simple ingredients to make this recipe. You'll find most of them in your kitchen, and the ones that aren't are at any grocery store.
The major players are listed below, but you can find the complete ingredient list along with amounts in the recipe card at the end of the post.
- Butter
- Granulated sugar
- all-purpose flour
- baking powder
- salt
- Eggs
- Vanilla extract
- Crushed Oreo Cookies (about 12-14 cookies)
- Melted white or dark chocolate for optional dipping or drizzling.
- Extra Oreo crumbs for garnish if desired.
Substitutions and Variations
- Oreo - Use another sandwich cookie (two wafers with sweet filling) instead.
- Melted Chocolate - Use a few drops of food coloring to color your white chocolate if desired or don't dip your biscotti at all.
- Egg White - Use an egg yolk blended with a tablespoon of milk or water instead.
If you love recipes like this, you may also enjoy this biscotti done 3 ways.
Instructions
Making this recipe is actually easier than you might think. It only takes a few steps, and you'll be all done.
The highlights are below. Check out the recipe card at the end of the post for exact instructions.
1: While you preheat your oven to 350 degrees, cream the butter and sugar together.
2: Beat in the eggs and vanilla.
3. Combine the dry ingredients (baking powder and salt) and slowly mix them into the wet ingredients. Then, stir in chopped or crushed Oreos.
4: Divide the dough and shape into 2 longs on a baking sheet sprayed with cooking spray and lined with parchment paper.
5: Brush with egg wash and bake until golden brown and toothpick inserted into the center comes out clean.
6: Cool on a wire rack for 10 minutes, then cut each loaf diagonally into ½-inch thick slices or about 12 pieces.
7: Bake the biscotti slices again until dry. Then, transfer to a cooling rack to cool.
8: Dip the biscotti slices in melted white and/or dark chocolate if desired and top with more crushed Oreos. Allow to set and serve.
Enjoy biscotti dipped in your favorite hot beverage or milk.
Storage
Biscotti can last in an airtight container for about a month at room temperature. Biscotti can be frozen for up to 3 months in an airtight container.
What to Serve with Biscotti
- These cookies are delicious dipped in coffee, espresso, or lattes. Children will love them dipped in milk!
Tips
- As with most baking measure each ingredient as accurately as possible.
- Allow ingredients to come to room temperature before starting.
- Don’t overmix your biscotti dough. Only mix until it forms a dough.
- Bake on oven's middle rack for best results.
- If you don't have a stand mixer you can use a hand mixer.
- Rotate your baking sheets midway through baking to ensure even baking.
- Use a food chopper to chop your Oreos or place them in a resealable bag and crush them with a rolling pin.
- Use a chef’s knife and make clean cuts, pressing down on both ends of the knife to prevent your biscotti from crumbling when cutting.
- If loses crispness toast in oven on parchment lined baking sheet at 250 degrees for a few minutes or crunchy again.
- If biscotti becomes too hard or dry, place in microwave on low power for about 30 seconds to soften them.
FAQ
Biscotti is a dry, Italian cookie that's twice-baked to remove as much moisture as possible.
Biscottie were originally designed to be travel-friendly food, so they were baked until almost completely dried out for a long shelf-life. These days, they're made sweeter and dipped into beverages so they can soak into the biscotti.
No. Usually, biscotti is served with wine in Italy.
More Oreo Recipes
Do you like Oreos? Here some recipes you may also like to try.
Oreo Biscotti
Equipment
- food processor to crush cookies or rolling pin and resealable bag
Ingredients
- ½ cup butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 ½ cups crushed Oreo Cookies about 12-14 cookies
- 1 large egg white
- 1 teaspoon water
- Melted white or dark chocolate for optional dipping or drizzling.
- Extra Oreo crumbs for garnish if desired.
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer or with a hand mixer blend together the butter and sugar with the paddle attachment on medium speed until fluffy.
- Beat in the eggs and vanilla on medium-low speed until combined.
- Whisk together the flour, baking powder, and salt and add it gradually to the mixer on low speed until a combined dough is formed.
- Using a silicone spatula mix in the crushed Oreos until evenly distributed in the dough.
- Line a cookie sheet with parchment paper.
- With lightly floured hands divide the dough into 2 logs about 12 inches long. Place the logs a couple of inches apart on the cookie sheet lengthwise.
- In a small bowl whisk together the egg white and water. Generously brush the logs with the egg white mixture.
- Bake for 35 minutes. Remove from the oven and cool on a cooling rack for 10 minutes.
Notes
- As with most baking measure each ingredient as accurately as possible.
- Allow ingredients to come to room temperature before starting.
- Don’t overmix your biscotti dough. Only mix until it forms a dough.
- Bake on oven's middle rack for best results.
- If you don't have a stand mixer you can use a hand mixer.
- Rotate your baking sheets midway through baking to ensure even baking.
- Use a food chopper to chop your Oreos or place them in a resealable bag and crush them with a rolling pin.
- Use a chef’s knife and make clean cuts, pressing down on both ends of the knife to prevent your biscotti from crumbling when cutting.
- If loses crispness toast in oven on parchment lined baking sheet at 250 degrees for a few minutes or crunchy again.
- If biscotti becomes too hard or dry, place in microwave on low power for about 30 seconds to soften them.
Nutrition
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