I woke up Sunday morning and told my husband I wanted to make biscotti...true story...I do fall asleep and wake up thinking about food. I also fill the space between waking up and falling asleep by thinking about food.
I had never made biscotti before and I decided I needed to give it a try - so I did. I found a recipe for Oreo Biscotti and figured incorporating Hubby's and the kids favorite cookie into my new cookie would be a real winner. What was even better was that the Oreos we had on hand were the Christmas ones - you know with the red creme in the center. My Oreo Biscotti actually has a red tint - festive right? I also decided to make them even more special by dunking them into a bowl of melted semi-sweet chocolate...so good! I do have one problem with these biscotti - they are too good and I can't resist them. My new morning ritual has become go to the gym and workout for an hour and then come home, pour a cup of coffee and grab a biscotti.
Also - I'll add that making these was so much easier than I thought I can't believe I had never made them before.
recipe adapted from Kraft Recipes
What you need:
1 cup sugar
1/3 cup butter, melted
2 tsp. vanilla
3 cups flour
1-1/2 tsp. Baking Powder
1/4 tsp. salt
16 OREO Cookies, coarsely chopped (about 2 cups)
1/2 bag of semi-sweet chocolate chips, melted
What you do:
Preheat oven to 350°F.
Spray a baking sheet with cooking spray.
Mix together the sugar, butter, eggs and vanilla in large bowl until well blended. Add flour, baking powder and salt; mix well. Stir in chopped cookies and combine well. Divide your dough in half. Using floured hands, shape each half of the dough into 9x3-inch loaf on the baking sheet.
Bake for 25 to 30 min. or until golden brown and a toothpick inserted in centers comes out clean. Cool the loaves for 10 min. and then cut each loaf diagonally into 16 (1/2-inch-thick) slices. Place the slices, cut sides up, on same baking sheet. Bake for 10 to 12 min. on each side or until lightly toasted on both sides. Remove to wire racks and cool.
Dip the cooled biscotti into the melted chocolate and roll around (you want a thick layer.) Refrigerate until chocolate sets.