Oreo Biscotti
Oreo biscotti combines the hallmark texture of biscotti with the delicious sweetness of everyone's favorite sandwich cookie. Delicious!
Servings: 24
Calories: 159kcal
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
Calories: 159kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 137mg | Potassium: 47mg | Fiber: 1g | Sugar: 10g | Vitamin A: 141IU | Calcium: 27mg | Iron: 2mg