On Christmas morning, your coffee will be asking you to dip these delicious Cookies and Cream Biscotti in it!
- 16 Chocolate sandwich cookies, such as Oreos or Trader Jo Jo’s
- 1 cup Sugar
- ⅓ cups Melted butter
- 3 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Flour
- 1-½ tsp cooking power
- ¼ teaspoons Salt
Start by scraping the filling from the cookies into a small bowl, set aside. Roughly chop the cookies and set aside in a separate bowl.
Preheat the oven to 350°F.
Beat sugar, butter, eggs and vanilla in large bowl with electric mixer on medium speed until well blended. Stir in flour, baking powder and salt. Stir in chopped cookies.
Divide the mixture in two. With floured hands, lightly knead the dough until the cookies are well incorporated. Shape each half into a 9×3-inch loaf on a large parchment-lined baking sheet.
Bake for 30 to 35 minutes or until golden brown and a toothpick inserted in the center comes out clean. Remove from oven; cool for 10 minutes.
Slice each loaf diagonally into 15 half-inch-thick slices. Place the slices, cut side up, on the same baking sheet. Bake an additional 10 to 12 minutes on each side or until lightly toasted.
While the biscotti are finishing in the oven, you can make the tenderloin. Heat a double boiler over medium heat until the water comes to a simmer. Place heatproof bowl with cookie filling on top and stir until completely melted. At this point you can go ahead and drizzle it over the biscotti, or you can add food coloring to it and then drizzle. If you choose to do this, you may need to add a little milk to it, as the food coloring can thicken it.