Cookies and Cream Biscotti

Start by scraping the filling of the cookies into a small bowl, set aside. Coarsely chop cookies and set aside in a separate bowl.

Preheat oven to 350°F.

Beat sugar, butter, eggs, and vanilla in large bowl with electric mixer at medium speed until well-combined. Stir in flour, baking powder, and salt. Fold in chopped cookies.

Divide mixture in half. With floured hands, lightly knead dough until cookies are nicely incorporated. Shape each half into a 9×3-inch loaf on a large parchment-lined baking sheet.

Bake 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 half-inch thick slices. Place slices cut side up, on the same baking sheet. Bake for 10 to 12 minutes more on each side or until lightly toasted.

While biscotti are finishing in the oven, you can make the drizzle. Heat a double boiler over medium heat until water is simmering. Set the heat-proof bowl with the cookie filling on top and stir until it is completely melted. At this point, you could go ahead and drizzle it on top of the biscotti, or you could add food coloring to it and then drizzle. If you choose to do this, you may need to add a splash of milk to it, as the food coloring may thicken it.