Oreo Biscotti
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Oreo Biscotti
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Oreo biscotti combines the hallmark texture of biscotti with the delicious sweetness of everyone's favorite sandwich cookie. Delicious!
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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.
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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 Information
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Calories
159kcal
(8%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
137mg
(6%)
Potassium
47mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
141IU
(3%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 137mg | 6% |
| Potassium | 47mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 141IU | 3% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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