Matcha mint Oreos! I’m pretty excited about these cookies, because homemade Oreos have been on my baking bucket list for awhile now. I’ve tried a few different recipes in the past, but none of them really did it for me. But the base recipe for these Oreos comes from Stella Park’s fantastic book, BraveTart: Iconic American Desserts, and they are the real deal. Bake a batch of these and your house will smell like an Oreo factory.
For a festive twist, I decided to go with a matcha mint filling, inspired by the perennially popular Candy Cane Joe Joe’s from my favorite grocery store not in Canada (sad face). I added matcha mostly for color, but its earthy flavor also tempers the sweetness from the candy canes.
A few notes:
- When making the wafers, I find it easiest to roll the dough to the desired thinness right after mixing. Divide the dough in half and roll each half between two sheets of parchment paper. Stick the rolled out dough in the fridge for about half an hour just to firm it up, then cut your rounds. This way, you don’t have to use any extra cocoa powder for rolling and you can use the parchment to line your sheet pans.
- Make and completely cool your wafers before making the filling, as the filling sets quickly and must be used right after mixing. (The wafers keep really well, so you can definitely make this recipe over a couple of days.)
- Crush your peppermint candies really finely. Otherwise your piping tip will get clogged when you fill the cookies and it’ll be hard to get your cookies to lie flat. Also, someone could break a tooth.
- Matcha powders vary quite a bit in potency. I liked how my filling tasted with 1 Tbsp, but if you’re unsure start with less and add more to taste. You can also omit the peppermint extract if you want a more prominent matcha flavor.
Matcha Mint Oreos
Adapted from BraveTart: Iconic American Desserts | Makes about 20 2-inch sandwich cookies
For the Oreo wafers:
- One batch of this recipe, cut into 2-inch rounds and completely cooled
For the matcha mint filling:
- 170g unsalted butter
- 1/4 tsp pure peppermint extract
- 1/8 tsp kosher salt
- 240g powdered sugar
- 1 Tbsp matcha powder
- 1/3 c finely crushed candy canes or peppermint candies
For the matcha mint filling:
- Before making the filling, flip half the chocolate wafers upside down so they can be filled immediately after preparing the filling.
- Sift the matcha powder and icing sugar together and set aside.
- In a small saucepan, completely melt butter over medium-low heat. Simmer, stirring with a heat-resistant spatula, while butter hisses and pops; if you notice brown bits forming along the edges, reduce heat to low. Continue cooking and stirring until butter falls silent, then strain into the bowl of a stand mixer fitted with a paddle attachment. Allow to cool for 5-10 minutes.
- Add the peppermint extract and salt, followed by powdered sugar and matcha. Mix on low to moisten, then increase to medium and beat until creamy and soft, about 5 minutes. If your filling is runny, stick it in the fridge for a few minutes to stiffen slightly (this should only take a few minutes). Stir in the peppermint candies. Transfer to a heavy-duty pastry bag fitted with a 1/2-inch tip and use immediately.
- Pipe about a tablespoon of filling onto each upturned wafer, then sandwich with the remaining halves. Gently twist the cookies to evenly distribute the filling. Allow cookies to set for about half an hour before serving. Store leftovers (if there are any) in an airtight container. They keep well at room temperature for about a week. (For longer storage, keep in refrigerator or freezer; serve at room temperature.)
A couple of weeks ago, I was thrilled to receive a copy of Deb Perelman’s new cookbook, Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. I’ve been reading Smitten Kitchen for…well, probably about as long as it’s existed. In an internet now overloaded with food blogs (sorry, not sorry) it’s one of the few that I still enjoy reading regularly. Deb’s clear and candid writing style is a breath of fresh air, and her recipes strike that rare balance between “stuff I want to attempt” and “stuff I’ll actually make.” (Her hidden kid pictures are a genius touch as well.) Can you tell I’m a fangirl? OK, moving on now.
While there are plenty of recipes that caught my eye (hello pretzel linzers with salted caramel and chicken and rice, street cart style!), I knew right away that granola biscotti would be the first I’d tackle because 1) we’d just run out of granola, 2) my 2-year old asks for “two cookies, please” most days (yes, he’s very specific about the “two” and no, he doesn’t always get them) and 3) previously mentioned 2-year-old is also obsessed with “helping” in the kitchen. (Recipes with lots of add-ins are perfect for little helpers, because they get to dump lots of things in bowls.) These have been a hit with the big and little people alike, and I can personally vouch that they’re equally good dunked in coffee or dipped in yogurt.
As Deb notes, these biscotti are very tweakable. I’ve included the recipe here as it appears in the book and my own substitutions in brackets. Also, I think these would make great Christmas cookie gifts — perhaps dunked or drizzled with chocolate. You can make these biscotti ahead of time as they keep very well, always a plus at this time of year.
A couple of notes:
- While I love butter and never shy away from it in baking, I used grapeseed oil because I prefer the texture of oil-based biscotti (they’re generally crisper and less crumbly than butter-based).
- I also like my biscotti bakery-style (i.e. long), so I made mine bigger than indicated and got 24 instead of 36.
- Slicing biscotti can be tricky business. If the logs are either too warm or too cold, they tend to crumble rather than cut. I have the best success when I cut them when they’re still slightly warm and push down (not saw) firmly with a sharp, serrated knife.
Makes 36 biscotti
- 1 cup (130 grams) all-purpose flour, plus more for your work surface [I used half spelt flour by weight]
- 1 1/2 cups plus 2 tablespoons (130 grams) rolled oats
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon table or fine sea salt
- 6 tablespoons (85 grams) unsalted butter, melted, or virgin coconut oil, warmed until liquefied [I substituted 64g grapeseed oil]
- 1/4 cup (50 grams) granulated or raw (turbinado) sugar
- 1/4 cup (50 grams) light- or dark-brown sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract (optional) [I also added 1/2 tsp almond extract]
- 1/2 cup (45 grams) thinly sliced almonds [I used whole almonds, roughly chopped]
- 1/2 cup (40 grams) shredded unsweetened coconut
- 1 cup (about 150 grams) dried fruit of your choice, such as raisins, cranberries, cherries, or chopped dried apricots or figs, or a mix thereof
- 1 egg white [I omitted this]
- Mix the flour, rolled oats, baking powder, baking soda, and salt in a small bowl. Whisk the melted butter and sugars in the bottom of a large bowl. Whisk in the eggs and vanilla. Stir in the dry ingredients, nuts, coconut, and dried fruit. Expect a stiff batter.
- Position a rack in the center of the oven, and heat to 325 degrees. Line a baking sheet with parchment paper.
On a floured counter, using floured hands roll half the dough into a log a little shy of the length of your baking sheet, 12 to 14 inches. Transfer the dough log to the baking sheet, and pat lightly until it becomes more oval- shaped. Repeat with the second half of the dough. Beat the egg white until foamy, and brush it over logs. Bake the logs for 20 minutes, until they are lightly golden brown and beginning to form cracks.
- Let cool almost completely (it’s okay if the centers are still lukewarm), about 1 hour. With a serrated knife, cut the logs on the bias into 1/2-inch-thick slices. They will be crumbly; cut as gently as possible. Transfer the slices back to the parchment-lined baking sheet, and lay flat in a single layer. Bake for another 20 minutes, until toasted and crisp. (If you like, you can flip them halfway for more even browning, but you will have good color on them either way.)
- Cool the biscotti on the baking sheet, or transfer to a rack.
Note: This recipe should prove very tweakable; you could use cinnamon, or almond extract, add citrus zest, vary the fruits and sweeteners. You could swap half the flour for whole wheat or even oat flour. Or you could add some chocolate chips. Who could blame you?
Do ahead: Biscotti keep in an airtight container at room temperature for up to 2 weeks, and longer if well wrapped in the freezer.
Excerpted from Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites. Text and photographs copyright © 2017 Deb Perelman. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.