Oreo Biscotti

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 3 tbsp Decorating sugar, white
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 tbsp Shortening
  • 3 tsp Vanilla extract

• Snacks

  • 18 Oreo chocolate sandwich cookies
  • 3 Oreo sandwich cookies

• Dairy

  • 6 tbsp Butter, unsalted

Found on themondaybox.com

Ingredients

• 6 tablespoons unsalted butter, room temperature
• ⅔ cup granulated sugar
• ½ teaspoon salt
• 3 teaspoons vanilla extract
• 1 ½ teaspoons baking powder
• 2 large eggs
• 2 cups all-purpose flour
• 18 Oreo chocolate sandwich cookies, coarsely chopped
• Optional decoration: 4 ounces white chocolate, broken into chunks
• ½ tablespoon shortening
• 3 Oreo sandwich cookies, cookie part only, then finely crushed
• white decorating sugar ( about 3 tablespoons)

Directions

• Preheat oven to 350 degrees F. Line baking sheet with parchment.
• In the bowl of an electric mixer, cream butter, sugar, salt, vanilla extract and baking powder until smooth.
• Add eggs, and beat to combine.
• On low speed, slowly add flour and mix until smooth.
• Stir in chopped Oreos.
• Divide the dough in half. Scoop onto the baking sheet and shape into 2 logs about 9” x 2”.
• Bake for 25 minutes.
• Remove biscotti from oven and reduce oven temperature to 325 degrees F.
• Cool on the baking sheet for about 15 minutes. (If biscotti crumble while cutting wait until the dough cools a little longer.) Slice the logs into ½” – ¾” slices.
• Stand the slices on edge on the baking sheet.
• Bake for an additional 25-30 minutes or until golden. Cook longer for crunchier biscotti and less time for softer biscotti.
• Remove from oven and cool completely on wire racks.
• If decorating: Put the biscotti on a parchment or wax paper lined baking sheet, close together on edge.
• Place white chocolate and shortening in a small bowl and microwave in 10-20 second intervals until just melted. Stir in between intervals. White chocolate burns easily, so watch the chocolate carefully to not over cook.
• Pour melted chocolate into a zip lock bag and seal. Cut a tiny bit off one corner.
• Drizzle the melted chocolate back and forth over biscotti rows.
• Immediately sprinkle tops with decorating sugar and/or finely crushed Oreo cookies.
• Store in an airtight container at room temperature. These biscotti remain delicious for at least 4 weeks.