Crisp twice-baked Italian cookies are flecked with chopped chocolate sandwich cookies for a twist on a dessert classic. Serve with coffee for dunking.
What You Need
Original recipe yields 32 servings
1 cup sugar
1/3 cup butter or margarine, melted
3 egg s
2 tsp. vanilla
3 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
16 OREO Cookies, coarsely chopped (about 2 cups)
2 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
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.
Looking for something sweet? Enjoy a biscotti with a hot cup of freshly brewed MAXWELL HOUSE Coffee.
For an especially festive look, substitute 1 oz. melted BAKER'S Premium White Baking Chocolate for 1 oz. BAKER'S Semi-Sweet Baking Chocolate; drizzle the 2 different chocolates over the cooled biscotti.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 1 biscotti each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.