So here is a photo of the Oreo biscotti recipe that I posted in yesterday’s post. I had used regular Oreos, not double stuffed, not funky flavored, just plain regular Oreos.
In comparison to my go to recipe for vanilla biscotti, these came out good. My issue is I like vanilla. My other problem is I don’t go nuts over Oreos, so I had figured the chocolate would have been a nice touch for Valentine’s Day.
If you like Oreos, these are good. Will I make them again?Perhaps if someone asks for them. When I would do this again, I might put a hint of cinnamon or something in to give a little kick.
So here is the end result. Between us and neighbors, they’ll be gone soon.
We’re at the point of our relationship that I am not looking for anything for Valentines’day,nor am I expecting anything on that day, but there is nothing wrong with sharing the love with my neighbors.
What can be more loving than an Oreo Biscotti? Oven 350 degrees-yields 28 cookies
Here’s the recipe:
1 cup sugar
1⁄3 cup butter, melted
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
Beat sugar, butter, eggs and vanilla in large bowl with electric mixer at medium speed until blended.
Stir in flour, baking powder and salt.
Fold in chopped cookies.
Divide mixture in half.
With floured hands, shape each half into a 9×3-inch loaf on a lightly greased large baking sheet.
Bake at 350° for 30-35 minutes or until golden brown and toothpick inserted in the centers come out clean.
Remove from oven; cool for 10 minutes.
Cut each loaf diagonally into 15 (1/2-inch thick) slices.
Place slices, cut side up, on same baking sheet.
Bake for 10 to 12 minutes more on each side or until lightly toasted.
Drizzle the tops with melted chocolate.Myself? Nah, I’ll take them straight, with a coffee chaser!
Enjoy and share the love!