This recipe was originally going to be posted before Passover. I made them a couple of weeks prior to the Holiday, and was going to post them as a great way to use up a package of Oreos that you might find in your cabinet. Then they didn’t get posted. Mostly because I was already on to Passover recipes.
I have to say, if there’s one great way to celebrate the ability to bake again (after Passover) this has got to be it. Not only does the recipe use flour, but it used oreos too- a totally non-Passover ingredient.
If you are on the lookout for a great recipe to get you started after Pesach, or if you (like me!) think that all foods can be improved with the addition of Oreos, or you simply have half a package that you don’t know what to do with, make these. If you are non-of-the-above…make these. No jokes. Whoever you are, make these. Everyone who tasted them loved them, asked for more. Plus (more importantly, I think) these being biscotti means they’re a whole lot easier to make than some other cookies.
Really, do you need more convincing?
Cookies and Cream Biscotti:
Adapted from Food.Com
1 cup sugar
1/3 cup butter or margarine
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
16 Oreo cookies, coarsely chopped
Preheat oven to 350. Line a baking sheet with parchment paper. Set aside.
In the bowl of an electric mixer, cream together the sugar and butter/margarine. Add the eggs and vanilla extract and beat until smooth.
In a separate bowl, whisk together the flour, baking powder and salt. Stir into mixer bowl. Fold in the chopped oreos.
Divide the mixture in half. With floured hands, shape each half (on the cookie sheet) into a loaf, approximately 9×3 inches.
Bake at 350 for 30-35 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Cool loaves for 10 minutes. Slice diagonally into 1/2 inch slices and return to baking sheet. Bake for an additional 10 minutes per side until lightly toasted.
Thanks for stopping by! I hope you love these! Come back soon, I have some awesome food to share with you folks! -Miriam
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