Preheat the oven to 375°F. Line a large cookie sheet with parchment paper. Set aside.

In a medium bowl, sift together flour, salt and baking powder. Set aside.

In a large bowl (or in a stand mixer) beat the sugar, butter, eggs, and vanilla together.

Add sifted dry ingredients to the wet mixture and mix on medium speed until just combined.

Using a wooden spoon or a spatula, mix in the crushed Oreo cookies to incorporate throughout the batter.

Divide dough to form two logs on your prepared baking sheet - you want them to be about 12-13" long and 3-4" in width. Leave 2-3” between each log. Use your hands to gently shape the dough. It will be sticky. Top with crushed Oreos if desired.

Bake for 20-25 minutes, until very lightly golden on top. Remove from oven.

Allow logs to cool for 10 minutes before using a serrated knife to gently cut into 1-1.5" slices.

Place slices flat on the baking sheet and bake for 5 minutes. Remove from oven, flip the biscotti over and bake for an additional 4-5 minutes, until the edges of your biscotti start to turn golden brown. Baking slightly less than the suggested time will result in slightly softer biscotti, while leaving them in a few minutes longer will result in crunchier biscotti.

Remove from the oven and let the biscotti cool on a wire rack before eating.