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A new version of my BISCOTTI ~ double baked cookies that have crushed OREOS in them ~ then drizzled with melted chocolate chips and sprinkled with little white balls. The last 3 photos are of another biscotti I made because I thought they might be a little clearer on slicing the whole log, then flipping each slice on it's side for the second bake.
COOKIES 'n CREAM BISCOTTI
1/2 cup (1 stick) butter, softened ………….………1 cup sugar
2 eggs ………………………………………..……………...2 tsp vanilla extract, divided
1 TB cornstarch...................………..…………………2-1/2 cups all-purpose flour
1-1/2 tsp baking powder.......................................dash of salt
about 10-12 Oreos, crushed (I put them in a ziplock baggie & smash with a rolling pin)
about 1 cup semi-sweet or dark chocolate chips (melted in microwave about 45 seconds)
little white ball sprinkles (or anything white you find)
***
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar in your electric mixer (about a minute, so the sugar isn't grainy). Add eggs & vanilla; beat well. Beat in the salt, baking powder & cornstarch ~ scrape down the sides and the paddle. Gradually add the flour on low (so it doesn't pouf out at you), then turn to medium & beat about 30 seconds. It should be nice and firm and come away from the sides of the pan easily. I fold in the crushed Oreos with my rubber scraper.
Form dough into 2 loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You can drop large spoonfuls and smooth out with a spoon, or use your hands to form the loaves ~ about 4-5" thick and just about the length of the cookie sheet. Square off the sides and even the top and bottom edges.
Bake for 20 minutes, then remove from oven. Let them rest about 15-20 minutes. Then slice into 1-1/2” slices and flip onto their sides. (I use a long, serrated bread knife to slice and then slide under each one to flip it over.) Return to oven and bake another 9-14 minutes, or until it's firm. (It will harden up a little as it cools). If you think it still needs time in the oven (depending how thick your loaves were when you formed them), turn off the oven and let the biscotti sit in there while the oven cools off (but be sure to check on them in 4-5 minutes, so they don't burn!) Makes about 2-1/2 to 3 dozen.
After they've cooled, I drizzle with melted chocolate chips and sprinkle the little white balls on them.
COOKIES 'n CREAM BISCOTTI
1/2 cup (1 stick) butter, softened ………….………1 cup sugar
2 eggs ………………………………………..……………...2 tsp vanilla extract, divided
1 TB cornstarch...................………..…………………2-1/2 cups all-purpose flour
1-1/2 tsp baking powder.......................................dash of salt
about 10-12 Oreos, crushed (I put them in a ziplock baggie & smash with a rolling pin)
about 1 cup semi-sweet or dark chocolate chips (melted in microwave about 45 seconds)
little white ball sprinkles (or anything white you find)
***
Preheat oven to 350. Cover baking sheet with parchment paper (or spray).
Cream butter and sugar in your electric mixer (about a minute, so the sugar isn't grainy). Add eggs & vanilla; beat well. Beat in the salt, baking powder & cornstarch ~ scrape down the sides and the paddle. Gradually add the flour on low (so it doesn't pouf out at you), then turn to medium & beat about 30 seconds. It should be nice and firm and come away from the sides of the pan easily. I fold in the crushed Oreos with my rubber scraper.
Form dough into 2 loaves on baking sheet (I press it down a little; then even out the top, bottom & sides with my finger). You can drop large spoonfuls and smooth out with a spoon, or use your hands to form the loaves ~ about 4-5" thick and just about the length of the cookie sheet. Square off the sides and even the top and bottom edges.
Bake for 20 minutes, then remove from oven. Let them rest about 15-20 minutes. Then slice into 1-1/2” slices and flip onto their sides. (I use a long, serrated bread knife to slice and then slide under each one to flip it over.) Return to oven and bake another 9-14 minutes, or until it's firm. (It will harden up a little as it cools). If you think it still needs time in the oven (depending how thick your loaves were when you formed them), turn off the oven and let the biscotti sit in there while the oven cools off (but be sure to check on them in 4-5 minutes, so they don't burn!) Makes about 2-1/2 to 3 dozen.
After they've cooled, I drizzle with melted chocolate chips and sprinkle the little white balls on them.
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