Oreo Biscotti – A cookie recipe… Made with cookies!

Oreo Biscotti

Is there anything better than OREO cookies and milk? Yes, Oreo Biscotti and coffee! They go well with tea or milk, too. The beverage is your choice, but you shouldn’t wait to make these amazing treats. they’re a new favorite in our house, so much so that we’re already planning variations.

This is a fun, elegant take on a classic. The best part though, is that these are cookies made with cookies! What could be more fun than that? this recipe transforms a childhood favorite (and let’s face it, adults like Oreo’s, too) into something more refined, but just as perfect for dunking.  Perfect!

To top it off, this isn’t a complicated recipe. Yes, there are several steps involved, but that’s true of all biscotti. The result however, are truly crowd pleasing. Both the little ones and adults will fawn over these cookies. All you have to do is bake them, then get the kids to help you dunk them and add sprinkles.

Oreo Biscotti

Oreo Biscotti – A serious twist on a favorite cookie

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 2 hours, 50 minutes

Yield: 22 cookies

Oreo Biscotti – A serious twist on a favorite cookie

Ingredients

  • 20 Oreo™ cookies or other sandwich cookies, divided
  • 1 cup sugar
  • 1/3 cup butter, melted
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1 tub White Wilton Candy Dips

Method

  • Heat oven to 350 degrees F
  • Chop 4 cookies finely and set aside. Roughly chop remaining cookies. Mix sugar, butter, eggs and vanilla in a large bowl until fully combined. Add flour, baking powder and salt. Mix well to form a stiff dough. Fold in roughly chopped cookies.
  • Divide dough in half. Shape each half of dough into a 8-inch by 3-inch loaf using floured hands. Place both loaves on a well greased baking sheet.
  • Bake in upper third of oven for 25-30 minutes, or until golden brown. Cool 10 minutes, then cut each loaf diagonally into 1/2-inch thick slices. (discard end pieces.) Bake for an additional 10 - 15 minutes, until lightly toasted. (Use the same baking sheet.) Transfer to wire racks and cool completely.
  • Melt the candy melts in according to package instructions. Dip one end of each biscotti into candy melts. Shake off excess, lay on parchment paper and sprinkle with finely chopped cookies. cool in refrigerator at least one hour before serving.
  • Share and Enjoy!

Notes

Adapted from a recipe in the 2012 Nabisco Holiday Circular

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What I would have done differently had I thought of it at the time:

This recipe screams for changes. (Generic wafer cookies work perfectly for this, trust me!) It’s too simple  for you not to tweak to fit what you like. I’m sure some of you already have ideas on what you would change about them.  We do as well, so stay tuned for more recipes based on this one!

Of course, if you’ve already got something in mind, be sure to let us know in the comments!

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