Oreo Biscotti

Oreo Biscotti (Adapted from Oreo With A Twist)

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
6 tablespoons unsalted butter, melted
3 large eggs
2 teaspoons vanilla
16 Oreo cookies, coarsely chopped
melted white and bittersweet chocolate for drizzling

Preheat oven to 350 degrees.

In a large bowl, whisk together flour, baking powder and salt.

In a medium bowl, whisk together sugar, butter, eggs and vanilla until well combined. Pour into the dry ingredients and stir until combined. Add Oreo's and combine.

Scoop out mixture to a lightly floured surface and divide in half. Shape each half into a 9" x 3" loaf and place them on a parchment-lined baking sheet.

Place into the oven and bake until the loaves are golden brown, about 28 to 33 minutes. Remove the pan from the oven and place on a wire rack to cool for 15 minutes - lightly spritz the loaves with water, then let sit for 5 more minutes. Use a serrated knife to cut the loaves into roughly 1/2" thick diagonal slices. Place slices upright on baking sheet and place back into the oven to bake until crisp, about 20 to 24 minutes. Remove from the oven and transfer slices to a wire rack to cool completely.

When cool, drizzle one of the wide, flat sides with the melted chocolates.

Makes about 30 biscotti.

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