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.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- HEAT oven to 350°F.
- 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.
- 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.
- DRIZZLE cooled biscotti with melted chocolate.
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