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This Oreo biscotti might look like the well known crispy Italian cookie, but has the famous chocolate sandwich cookie in every bite.
Biscotti is one of those cookies which you can infuse a ton of different flavors - from lemon biscotti to amaretto biscotti to chocolate hazelnut biscotti to pumpkin biscotti.
But how about adding the world's most popular cookie to what is already a delicious recipe?
Why This Recipe Works
- For Oreo lovers - This biscotti is a must-try for Oreo lovers, which means everyone!
- Holiday friendly - Thanks to its extended shelf life of approximately 2 weeks, this biscotti makes for an excellent holiday gift for your loved ones.
- Easy to make - Don't let the notion of homemade biscotti intimidate you with its perceived complexity and time commitment. Rest assured, this recipe simplifies the process and provides clear instructions for effortless preparation from scratch.
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Ingredient Notes
- All-purpose and whole wheat flour - The combination creates the right texture and flavor.
- Butter - While not traditional necessarily, butter adds better flavor and texture. I like to brown it for a slightly nutty flavor.
- Granulated sugar - Biscotti is a cookie at the end of the day so you need this for some sweetness.
- Eggs - Binds the biscotti dough.
- Oreos - I like to use double stuf Oreos but you can use original.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients for this Oreo biscotti. Some variations include:
- Although I prefer to use a blend of all-purpose and whole wheat flour, feel free to use either type of flour exclusively.
- Personally, I prefer to use butter for its richness, but if you prefer a neutral flavor, you can substitute it with vegetable or canola oil.
- Substituting granulated sugar with light or dark brown sugar is an option, but it's important to note that the resulting texture of the biscotti may differ slightly.
- The original Oreo is my go-to but you can switch it up with different Oreo flavors.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Sift together the dry ingredients in a bowl and set aside.
In a mixing bowl, cream the butter, sugar, and vanilla extract together until they form a light and fluffy mixture, which takes approximately 1 minute. Add the eggs one at a time, beating well after each addition until fully incorporated.
Add the flour mixture, mixing until just combined. Crush up the Oreos in a plastic bag.
Fold in the Oreos and chill for an hour.
Divide the dough into two portions and shape each portion into logs measuring either 11x2 inches or 8x4 inches, ensuring there is a minimum of 3 inches of space between the logs on the baking sheet.
Brush each log with egg white and sprinkle 1 teaspoon of sugar over the top and sides of each log.
Bake at 350°F for 30 minutes or until firm to touch. Remove and let cool for 10 minutes.
Cut 1 inch thick slices with a sharp serrated knife.
Arrange the slices back on a baking sheet. Bake for 20 minutes, flipping the Oreo biscotti halfway through.
FAQs
Yes. Biscotti are intentionally baked twice to achieve a crunchy texture that pairs perfectly with your preferred hot drink
If your biscotti turns out too soft, it may be because you didn't allow it to cool entirely before storing. To rectify this, simply bake it at 300°F for 5-10 minutes.
Surface cracks are a natural occurrence and not a cause for concern. Trust me when I say that the flavor is what truly matters.
To slice your Oreo biscotti properly, first, use a serrated knife. Second, allow them to cool for 10 minutes after the initial bake until they are cool to the touch.
If you cut them right away, they may crumble, but if you wait too long, they may be difficult to cut.
Yes. You freeze the dough before making. Shape the dough into 2 logs and wrap in plastic wrap before placing in a sealable bag.
When ready to bake, remove the logs from the freezer and thaw the dough until pliable. From there, proceed with the baking portion of the recipe.
Biscotti can last up to 2 weeks in an airtight container, which is one of the reasons why they're a popular gift choice. Additionally, they can be stored in the freezer for 3-4 months.
The reason why biscotti has a hard texture is that it is usually intended to be dunked into a drink, such as coffee.
Although biscotti is traditionally served as a dessert in Italy, it can also be enjoyed as a breakfast or snack food.
Equipment
The equipment you use is important to how the biscotti turn out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Serrated knife - cuts the biscotti without having it crumble apart.
- Baking sheet - used to bake the biscotti.
Pro Tips/Recipe Notes
- It is important to avoid overbeating the butter and sugar when making biscotti. The ideal consistency for the butter is cold, and excessive beating can cause it to warm up, resulting in a softer dough that may spread more, even after refrigeration.
- Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long biscotti slices, slice at an angle. If you want shorter, just slice straight.
- Once the biscotti have been baked for the first time, it is best to let them cool for about 10 minutes before slicing. Cutting them immediately can cause them to crumble, while waiting too long can make them difficult to cut.
- It is important to allow the Oreo biscotti to cool completely after the second bake. During this time, the biscotti will harden and develop the expected texture.
- Experiment with additional add-ins like white chocolate chips, chopped nuts, or even a drizzle of melted chocolate on top for added flavor and visual appeal.
Other Oreo Recipes
If you’ve tried this Oreo biscotti or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Oreo Biscotti
Ingredients
- 1 ¼ cups all-purpose flour
- 1 cup whole wheat flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoon unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 16 double stuff Oreos, chopped
- 1 egg white, lightly beaten
Instructions
- In a medium bowl, sift together the flours, baking powder and salt.
- Using an electric mixer or stand mixer, beat the butter, sugar and vanilla extract until light and fluffy, about 1 minute. Add 1 egg at a time and beat until each is mixed in.
- Reduce speed to low and slowly add flour mixture and mix until just combined. Fold in the Oreos. Cover and chill for in fridge for 1 hour.
- Preheat oven to 350°F. Line baking sheet with parchment paper. Divide dough in half and place on baking sheet. Shape dough into two 11x2 inch or 8x4 inch logs, keeping at least 3 inches between them. Brush each log with egg white and sprinkle 1 teaspoon sugar over the top and sides of each.
- Bake for 30 minutes or until the biscotti is light brown and firm to the touch. Remove from oven and let cool slightly for 10 minutes.
- Transfer logs to cutting board and cut on the diagonal 1" thick slices with a sharp serrated knife. (If it's crumbly, let cool for longer) Arrange the slices on the baking sheet and bake for 20 minutes, flipping the biscotti halfway through. Transfer to a wire rack and allow to cool.
Notes
- It is important to avoid overbeating the butter and sugar when making biscotti. The ideal consistency for the butter is cold, and excessive beating can cause it to warm up, resulting in a softer dough that may spread more, even after refrigeration.
- Use a serrated knife (preferably a bread knife) in a sawing motion to cut nice smooth clean slices.
- If you want long biscotti slices, slice at an angle. If you want shorter, just slice straight.
- Once the biscotti have been baked for the first time, it is best to let them cool for about 10 minutes before slicing. Cutting them immediately can cause them to crumble, while waiting too long can make them difficult to cut.
- It is important to allow the biscotti to cool completely after the second bake. During this time, the biscotti will harden and develop the expected texture.
- Experiment with additional add-ins like white chocolate chips, chopped nuts, or even a drizzle of melted chocolate on top for added flavor and visual appeal.
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