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Oreo Biscotti

Oreo biscotti combines the hallmark texture of biscotti with the delicious sweetness of everyone's favorite sandwich cookie. Delicious!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Cooling Time
10 mins
Total Time
1 hr 30 mins
Servings: 24
Calories: 159 kcal
Course: Dessert , Snacks , Brunch
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Beat in the eggs and vanilla on medium-low speed until combined.
  4. Whisk together the flour, baking powder, and salt and add it gradually to the mixer on low speed until a combined dough is formed.
  5. Using a silicone spatula mix in the crushed Oreos until evenly distributed in the dough.
  6. Line a cookie sheet with parchment paper.
  7. 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.
  8. In a small bowl whisk together the egg white and water. Generously brush the logs with the egg white mixture.
  9. 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

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

% 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.