OREO Biscotti
Crisp twice-baked Italian cookies are flecked with chopped chocolate sandwich cookies for a twist on a dessert classic. Serve with coffee for dunking.
Prep time30 min
Total time1hr 24min
ServingsMakes 32 servings, 1 biscotti each.
Ingredients
- 1 cup sugar
- ⅓ cup butter or margarine, melted
- 3 eggs
- 2 tsp. vanilla
- 3 cups flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 16 OREO Cookies, coarsely chopped (about 2 cups)
- 2 oz. semi-sweet baking chocolate, melted
Preparation
- 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-Wise
Looking for something sweet? Enjoy a biscotti with a hot cup of freshly brewed coffee. - Special Extra
For 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 4g | |
| Saturated fat 2g | |
| Cholesterol 20mg | |
| Sodium 90mg | |
| Carbohydrate 20g | |
| Dietary fiber 1g | |
| Total sugars 9g | |
| Protein 2g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |
