White Chocolate Oreo Biscotti

November 18, 2011 By

white chocolate oreo biscotti

Biscotti are Italian cookies.

They’re baked twice to make them crunchy. I personally like them once baked, but I definitely don’t mind them twice-baked. Especially when they have Oreo’s in them, like these.

Biscotti are probably one of my favorite things to bake.  I’m not really sure why, but I really enjoy the whole process.  That is, until the cutting process.

Does anyone else have troubles cutting their Biscotti?  I never know if I’m supposed to cut it diagonally or straight across, but I always do it diagonally.  Then I always have awkward pieces at the end… I just assume those are meant to be test pieces.

These Oreo Biscotti have been my favorite ones I’ve made so far… they were wonderful.  I bet they’d be even better with this Cookies n Cream coffee that I really want.  I drizzled them with melted white chocolate and crumbled Oreo’s to add a little more flavor, crunch, and sweetness, since Biscotti aren’t super sweet. If you’re an Oreo fan, I guarantee you’ll like these.  The best thing about these is that you can adapt them however you want; just take out the Oreo’s and add your ingredient of choice.

steps for making oreo biscotti
oreo biscotti before being baked
stacked white chocolate oreo biscotti
oreo biscotti drizzled with white chocolate and oreos

Do you guys have any favorite Biscotti recipes?

White Chocolate Oreo Biscotti
Food.com

Ingredients:
1 cup sugar
1/3 cup butter, melted
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
16 Oreo cookies, coarsely chopped
2 ounces semisweet chocolate or 2 ounces white chocolate, melted

Directions:
1. Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
2. Stir in flour, baking powder and salt.
3. Fold in chopped cookies.
4. Divide mixture in half.
5. With floured hands, shape each half into a 9×3-inch loaf on a lightly greased large baking sheet.
6. Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
7. Remove from oven; cool for 10 minutes.
8. Cut each loaf diagonally into 15 (1/2-inch thick) slices.
9 Place slices, cut side up, on same baking sheet.
10. Bake for 10 to 12 minutes more on each side or until lightly toasted.
11. Drizzle tops with melted chocolate.

italian cookies made with oreos and white chocolate
Filed Under: Biscotti, How to cut biscotti, Italian, Italian Cookies, Italian Oreo Cookies, Oreo Biscotti, Oreos, White Chocolate Covered Cookies, White Chocolate Oreo Biscotti



Orange Nut and Date Biscotti

June 18, 2011 By

Normally, I’m not a big fan of Biscotti.  I’m Italian, though, so I should love it, right? ;)


Well, I don’t.  I prefer my cookies to be softer.  And I know that I could make them softer by dipping them in coffee, but I don’t really like coffee all that much either.


So, um, why did I make Biscotti?


I’ll tell you why.


I wanted to put store-bought Biscotti to shame and make some that tasted good.  
And I did just that!  This Biscotti is amazing!  The orange flavor really accentuates all of the other flavors in just the right way… and it has just the right amount of crunch/chewiness… and they’re good for you!


I even put on my big girl panties and had it with coffee this morning.  And I loved it!

Orange Nut and Date Biscotti
Adapted from Ivory Hut via  The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
Makes 4 dozen biscotti sliced 1/2 inch thick or 2 dozen sliced 1 inch thick as seen in the photos.

3 large eggs
1 teaspoon vanilla extract
zest of 1 whole orange (about 2 tablespoons)
1 cup all-purpose flour
1 cup whole wheat pastry flour (or you can just use 2 cups all purpose flour)
1/4 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup almonds, pecans, walnuts, toasted pistachios (or a combination of nuts)
1 cup chopped dates 

1. Preheat oven to 300 degrees.
2. In a small bowl, mix the eggs, vanilla and orange zest. 
3. Add the remaining ingredients except the nuts.
4. Stir using a spoon first and then using your hands. The dough will be very sticky and tacky, so I suggest greasing or flouring your hands. Stir in the nuts and dates.
5. Flouring your hands and working surface, roll half of the dough into a 12-inch log. Place it on a baking sheet lined with parchment or a silicone mat. Repeat with the remaining dough.
6. Bake in the center position of the oven for about 40-50 minutes, until golden brown. Take the logs off the sheet and onto a cooling rack, let cool for about 5 minutes. Lower the oven temperature to 275 degrees and line another baking sheet with parchment or a silicone mat.
7. Use a serrated knife to slice the logs into 1/2-inch thick slices. 
8, Return the slices to the baking sheets and bake for another 25 to 30 minutes, until golden brown and almost crisp. 
9. Transfer to cooling racks and let cool completely. Store in an airtight container.

Filed Under: Biscotti, Dates, Healthy, Nuts, Orange