Oreo Biscotti
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!
Equipment
- 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
Ingredients
- 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.
Instructions
- 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.
Notes
Expert Tips:
- 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!
Nutrition
Serving: 1gCalories: 158kcalCarbohydrates: 23gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 107mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 138IUCalcium: 27mgIron: 2mg
Tried this recipe?Let us know how it was!