Double baked biscotti

Directions: 

1. Preheat oven to 325 F and line a large baking sheet with parchment paper. Set aside.
2. In your mixer bowl, combine butter and sugar. Cream them with paddle attachment.
3. In a separate bowl, whisk together all dry ingredients.
4. Once they’ve creamed, slowly add eggs one at a time. Scrape down bowl and mix between each egg addition.
5. Add vanilla and almond extract if using and mix to combine.
6. Spoon in your dry ingredients, Oreos, and sprinkles into your wet mixture. Mix to combine. Do NOT over mix. As soon as the flour has incorporated, stop.
7. Divide dough into two balls and using some extra flour if you need, shape them into logs on your baking sheet.
8. Bake them for 25 minutes, they should have the slightest golden tone once baked.
9. Once the biscotti logs have baked, pull them out of the oven and let them cool for 5-10 minutes.
10. Lower oven temp to 280 F.
11. Transfer one log onto a cutting board, and using a serrated knife, cut into long pieces. Repeat with second log.
12. Place biscotti on a parchment lined baking sheet and bake for 30-35 minutes. Turn the biscotti half way.
13. When they have fully baked, let them cool first on the baking sheet for 10 minutes, then transfer them to a wire rack.
14. After they’ve cooled, dip biscotti in chocolate and sprinkle with more sprinkles.
15. Pop them in the fridge to set for 10 minutes. They’re ready to eat