OREO Biscotti

Name: OREO Biscotti
Prep time: 30 min
Total time: 84 min
Yield: 32
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

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 time:

0 min

Total time:

0 h 0 min

Servings:

Makes 32 servings, 1 biscotti each.

Ingredient list

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

Directions

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.