Ingredients for Oreo Biscotti
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chopped Oreo cookies (about 10-12 cookies)
- 4 ounces semisweet chocolate, melted (optional)
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How to Make Oreo Biscotti
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chopped Oreo cookies.
- Divide the dough in half. On a lightly floured surface, shape each half into a 9x3-inch loaf.
- Place the loaves onto the prepared baking sheet.
- Bake for 30-35 minutes, or until the loaves are golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Using a serrated knife, cut each loaf diagonally into 15 slices.
- Arrange the biscotti slices, cut-side up, back on the baking sheet.
- Bake for an additional 10-12 minutes per side, or until lightly toasted and crisp.
- Let cool completely on a wire rack.
- Drizzle the melted chocolate over the cooled biscotti.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
13g
Carbs
7g
