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.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

0

Ingredient list

  • 1 cup sugar
  • ⅓ cup butter or margarine, melted
  • 3 egg s
  • 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

Nutrition facts

Recipe Tips

1

Heat oven to 350°F.

2

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.

3

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.

4

Drizzle cooled biscotti with melted chocolate.