Ingredients
-
1
-
1/3
-
3
-
2
-
3
-
1 1/2
-
1/4
-
16
-
2
-
-
-
-
-
-
Directions
Oreo Biscotti,,These are a favorite. Have been baking them for at least 3 years. They keep for a long time, only becoming harder & better for dipping in cappuccino. I make long thin logs – I like biscotti in mini-size. I roll the logs in sifted unsweetened cocoa powder after initial bake.,One word for these: YUM! I love Biscotti, but since I’m allergic to nuts, it’s hard to find biscotti recipes as they normally have nuts in! I also adore Oreos, so these were just perfect!
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Steps
|
1
Done
|
Beat Sugar, Butter, Eggs and Vanilla in Large Bowl With Electric Mixer at Medium Speed Until Blended. |
|
2
Done
|
Stir in Flour, Baking Powder and Salt. |
|
3
Done
|
Fold in Chopped Cookies. |
|
4
Done
|
Divide Mixture in Half. |
|
5
Done
|
With Floured Hands, Shape Each Half Into a 9x3-Inch Loaf on a Lightly Greased Large Baking Sheet. |
|
6
Done
|
Bake at 350 For 30-35 Minutes or Until Golden Brown and Toothpick Inserted in the Centers Come Out Clean. |
|
7
Done
|
Remove from Oven; Cool For 10 Minutes. |
|
8
Done
|
Cut Each Loaf Diagonally Into 15 (1/2-Inch Thick) Slices. |
|
9
Done
|
Place Slices, Cut Side Up, on Same Baking Sheet. |
|
10
Done
|
Bake For 10 to 12 Minutes More on Each Side or Until Lightly Toasted. |
