This homemade Oreo Biscotti recipe comes together with simple pantry ingredients and the addition of Oreo Cookies. There are dipped in white and dark chocolate and topped with more Oreo crumbs! They are perfectly sweet and crunchy and delectable dunked in coffee or in milk for the kids!
If you love the nostalgic flavor of Oreo's but would love to elevate it and take it to the next level, this recipe is for you!
If you love a sweet treat to dip into your coffee you will love this recipe for Oreo Biscotti. I adore biscotti in all forms but for me, a homemade recipe is a must and it needs to be flavorful to accompany the bold, rich intensity of a delicious cup of coffee!
Why You'll Love This Oreo Biscotti Recipe
This Biscotti Recipe is:
- A fun take on the classic. By adding Oreo cookies even kids will enjoy these! Perfect for the whole family!
- Easy to make with simple ingredients and so customizable with different add-ins.
- Will stay fresh for weeks at room temperature or months frozen when stored properly. So you can make a batch and enjoy them with coffee whenever the craving strikes!
- All Purpose Flour
- Granulated Sugar
- Vanilla Extract
- Oreo Cookies - I use the classic Oreo's for this recipe but you can use Double stuff if you want them sweeter. You can also use any chocolate sandwich cookie of your choice.
- Baking Soda
- Salt - a touch of salt balances the sweetness of the Oreos.
- Unsalted Butter - if you only have salted butter on hand just omit the salt. Do not substitute with margarine as it will behave differently in the recipe and you will lose the delicious butter flavor.
- Eggs - you will need eggs for the biscotti dough and an egg white as an eggwash for the cookies when baking.
- White and Dark Belgian Chocolate- dipping these biscotti in semi-sweet chocolate or white chocolate after baking perfectly finishes them with another layer of sweetness and flavor.
How to Make Oreo Biscotti
- Cream the butter and sugar in a large bowl with a stand mixer (or an electric mixer).
- Incorporate the eggs and vanilla.
- Gradually add flour.
- Add the chopped Oreos to the dough.
- Fold in the Oreos to combine evenly in the dough.
- Form dough into logs.
- Brush with egg whites.
- Cut baked logs into biscotti and place slices on a baking sheet.
- Bake biscotti for a second time until golden brown and cool on a wire rack.
- Dip in melted chocolate and sprinkle with more crushed Oreos.
Frequently Asked Questions
Biscotti is a twice-baked Italian cookie that is crisp and crunchy and perfect for dunking in coffee, tea, or even wine. Traditionally, biscotti are made with flour, sugar, eggs, and almonds. There are many different delicious variations that include chocolate, cranberry, pistachio, lemon, and more.
- Biscotti are often dunked in coffee or tea to soften them up a bit and make them softer and easier to eat.
- They can be paired with a scoop of gelato, sorbet, or fresh fruit
- Biscotti can also be spread with nut butter for an extra layer of flavor.
- They are also delicious when served with a dollop of ricotta or mascarpone cheese as a dip!
-Healthy variations can be enjoyed as a crunchy snack during the day to stave off cravings for less healthy treats.
Yes! Biscotti can be frozen for several months. Just make sure to store them in an airtight container or freezer-safe bag. You can also store them in an airtight container at room temperature. They will stay fresh for several weeks. A mason jar or glass cookie jar with a tight-fitting lid is ideal.
- To avoid overmixing your biscotti dough, you can opt for a hand mixer in case a stand mixer is unavailable.
- You may either use a food chopper or crush the Oreos in a ziplock bag with a rolling pin to incorporate them into the mixture.
- When cutting your biscotti, use a chef's knife and apply pressure on both ends to ensure neat cuts and prevent the cookies from crumbling.
- If stored in an airtight glass jar, biscotti can retain their quality for approximately a month at room temperature.
- These treats make a delectable companion to coffee, espresso, or lattes. For children, dipping them in milk will be a hit!
More Yummy Cookies for Dunking!
- large mixing bowl
- stand mixer with paddle attachment can also use an electrick hand mixer
- rimmed baking sheet
- parchment paper
- Cutting Board
- serrated bread knife
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 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 egg white
- 1 teaspoon water
- Melted white or dark chocolate for optional dipping or drizzling. Extra Oreo crumbs for garnish if desired.
- Preheat the oven to 350 degrees.
- In the bowl of a stand mixer, use the paddle attachment on medium speed to combine the butter and sugar until it becomes fluffy.
- Then, mix in the eggs and vanilla on medium-low speed until everything is combined.
- Gradually add in the flour, baking powder, and salt on low speed until a dough forms.
- Next, use a silicone spatula to mix in the crushed Oreos until they are evenly distributed throughout the dough.
- Line a cookie sheet with parchment paper, and then divide the dough into 2 logs with lightly floured hands, each about 12 inches long. Place the logs on the cookie sheet lengthwise, a couple of inches apart.
- Whisk together the egg white and water in a small bowl, and then generously brush the logs with the mixture.
- Bake for 35 minutes, and once done, remove from the oven and let cool on a cooling rack for 10 minutes.
- After the biscotti has cooled down, move it onto a cutting board and cut each log evenly into 12 pieces at an angle. Then, transfer the biscotti back onto the baking sheet and bake it again at 300 degrees for 30 minutes until the cookies become dry in texture.
- Once done, transfer them to a cooling rack to cool.
- After cooling, melt white and/or dark chocolate in a microwave-safe bowl in 20-second intervals, and dip the biscotti into the chocolate.
- Allow the excess chocolate to drip back into the bowl, and garnish with more Oreo crumbs before letting them set. You can enjoy the biscotti by dipping them into your favorite hot beverage or milk.
- Avoid overmixing your biscotti dough, and if you don't have a stand mixer, you can use a hand mixer instead.
- Chop your Oreos using a food chopper or crush them with a rolling pin by placing them in a ziplock bag.
- When cutting the biscotti, use a chef's knife to make clean cuts and press down on both ends of the knife to prevent the cookies from crumbling.
- Biscotti can be stored in an airtight glass jar at room temperature for approximately one month.
- These cookies taste great when dipped in coffee, espresso, or lattes, and children will enjoy dipping them in milk as well!
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