OREO Biscotti

72  Ratings
  • 30 min prep
  • 1 hr 24 min total
  • Makes 32 servings, 1 biscotti each.

Crisp twice-baked Italian cookies are flecked with chopped chocolate sandwich cookies for a twist on a dessert classic. Serve with coffee for dunking.

OREO Biscotti Recipe


  • 1 cup sugar
  • 1/3 cup butter or margarine, melted
  • 3 eggs
  • 2 tsp. vanilla
  • 3 cups flour
  • 1-1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 16 OREO Cookies, coarsely chopped (about 2 cups)
  • 2 oz. semi-sweet baking chocolate, melted


  • Heat  oven to 350°F.
  • Mix  sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies. Divide dough in half. Use floured hands to shape each half into 9x3-inch loaf on baking sheet sprayed with cooking spray.
  • Bake  25 to 30 min. or until golden brown and toothpick inserted in centers comes out clean. Cool 10 min. Cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place slices, cut sides up, on same baking sheet. Bake 10 to 12 min. on each side or until lightly toasted on both sides. Remove to wire racks; cool completely.
  • Drizzle  cooled biscotti with melted chocolate.

Recipe Tips

Size-WiseLooking for something sweet? Enjoy a biscotti with a hot cup of freshly brewed coffee.

Special ExtraFor an especially festive look, substitute 1 oz. white chocolate for 1 oz. of semi-sweet chocolate; drizzle the 2 different chocolates over the cooled biscotti.


Nutrition Information

Makes 32 servings, 1 biscotti each.

Nutrition per serving:

    • Calories 130 
    • Total fat 4 g
    • Saturated fat 2 g
    • Cholesterol 20 mg
    • Sodium 90 mg
    • Carbohydrate 20 g
    • Dietary fiber 1 g
    • Total sugars 9 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 0 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 4 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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