Last updated on February 21st, 2024 at 09:57 pm
Hey there, fellow Oreo cookie enthusiasts! Today, I’m excited to share a recipe that will have you reaching for the cookie jar over and over again. Say hello to my Oreo Cookie Biscotti recipe, a delightful treat that perfectly combines the classic crunch of biscotti with the irresistible flavor of Oreo cookies. In this blog post, I’ll walk you through what makes these biscotti reminiscent of Oreo cookies, how to achieve that satisfying crunch, and of course, the step-by-step guide to making your very own Oreo Cookie Biscotti. So, let’s dive into this mouthwatering adventure!
What Makes These Biscotti Like Oreo Cookies?
If you’re a fan of Oreo cookies, you’ll understand why they’re loved by people of all ages. It’s that unique combination of a rich, chocolatey cookie paired with a sweet and creamy filling that makes them an all-time favorite. To capture the essence of Oreo cookies in biscotti form, I want to point out 2 key factors: the use of vegan ingredients and the overall flavor.
Vegan ingredients
Oreos are actually dairy-free and vegan. Thus, when making this recipe, I also wanted to recreate a dairy-free and vegan option. Honestly, these biscotti just taste like giant Oreo cookies! They are so yummy when dipped in coffee!
Overall Flavor
The primary flavor in Oreo cookies is chocolate. To infuse our biscotti with that signature Oreo taste, we’ll use both cocoa powder and crushed Oreo cookies in the dough. This double dose of chocolate will ensure that every bite is packed with the familiar Oreo goodness.
How to Make These Biscotti Crunchy Like Oreo Cookies
The secret to achieving the perfect crunch in your Oreo Cookie Biscotti lies in the baking process, and also in the ingredients used. As I mentioned already, the ingredients really mimic those of actual Oreos, so that correct ratio of wet and dry ingredients will really help your biscotti end up nice and crispy!
Also, the baking style makes these, and all biscotti, really crispy! Biscotti are always baked twice. Really, it’s kind of three times, because you flip them half way through the second bake, so you are indeed sticking these biscotti in the oven three times.
For your first bake, you shape the biscotti into a kind of loaf/log. You bake it for a good while, usually 25-30 minutes, so that it firms up and holds its shape. Then, you slice your loaf into little slices and lower the temperature of your oven. You bake your biscotti slices on one side for another 10-15 minutes at the lower temperature. Finally, you flip your biscotti to the other side and bake on the other side for another 10-15 minutes. It is a lengthy process, but it’s all worth it in the end when you get your crunchy, firm biscotti that tastes just like an Oreo cookie!
How to Make Oreo Cookie Biscotti
Now that you’ve mastered the art of creating biscotti with the perfect Oreo-like crunch, let’s put it all together and make these delightful Oreo Cookie Biscotti.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ tsp baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening, room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup oil of your choice (I used melted coconut oil)
- ⅓ cup applesauce
- 6-8 roughly chopped Oreos
Directions:
Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.
Cream the Vegetable Shortening and Sugar: In a separate large bowl, beat together the softened vegetable shortening and granulated sugar until the mixture becomes light and fluffy.
Add dry ingredients: Gradually add the dry ingredient mixture into the shortening and sugar, mixing until well-incorporated.
Add in vanilla, oil and applesauce: Add vanilla, oil, and applesauce and mix until well-incorporated. Your batter will start to look like a crumbly dough. It won’t look quite like “regular” biscotti dough. It will be a little thicker, but that’s good, because we want it to end up like Oreos in the end!
Mix in Oreo Cookies: Gently mix in the chopped Oreo cookies.
Shape the Dough: Shape your dough into a loaf on your cookie sheet. Roughly, your loaf should be about 14 inches long, 3-4 inches wide and 1 inch tall. It will expand while baking, so leave some space. You can also choose to do 2 smaller loaves if you want smaller biscotti in the end.
Bake Once: Bake in the preheated oven for about 25-30 minutes or until the loaf is firm to the touch and the top starts to crack a bit. Remove from the oven and let them cool for 15 minutes. Reduce the oven temperature to 325°F (160°C).
Slice and Bake Twice: Using a sharp knife, slice the loaf into 1/2-inch wide biscotti pieces. Gently lay them cut-side down on the baking sheet and return them to the oven for an additional 10-15 minutes. After your 10-15 minutes, remove the biscotti from the oven, and let them cool another 10 minutes. The biscotti will be soft and very hot to touch if you don’t let them cool again. Finally, flip the biscotti so that the other side is facing down and bake another 10-15 minutes.
Cool: Once the biscotti are done, remove them from the oven and let them cool completely.
And there you have it, a simple recipe for Oreo Cookie Biscotti that captures the essence of Oreo cookies in every bite. These biscotti are a delightful treat that will have you reaching for more.
Oreo Cookie Biscotti
Ingredients
- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup vegetable shortening room temperature
- 1 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup oil of your choice I like melted coconut oil
- 1/3 cup applesauce
- 6-8 Oreos roughly chopped
Instructions
- Preheat oven to 350°F, line a cookie sheet with parchment paper
- In a separate bowl, whisk together flour, cocoa, baking powder, baking soda and salt
- In a large mixing bowl, beat together vegetable shortening and sugar until light and fluffy.
- Slowly add the flour mixture to the shortening and sugar. Mix until everything is well incorporated.
- Add the vanilla, oil and applesauce to your dough. Mix until well incorporated.
- Gently mix in the chopped Oreos with your dough until evenly distributed.
- Form your dough into a loaf that's roughly 14 inches long, 3-4 inches wide and 1 inch tall on your cookie sheet.
- Bake at 350°F for 25-30 minutes. Look for the top starting to crack. You should be able to insert and toothpick and have it come out cleanly.
- Remove your loaf from the oven and let it cool 15 minutes.
- Lower oven temperature to 325° F
- Slice your loaf into 1/2-inch slices of biscotti (approximately). Lay the biscotti cut-side down on the cookie sheet. Bake at 325°F for another 10-15 minutes.
- Remove from the oven and let them cool for another 10 minutes.
- Flip the biscotti to the other side and bake at 325°F for another 10-15 minutes.
- Remove from the oven and let cool completely.
