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This biscotti recipe is made with creamy, dreamy, Biscoff cookie butter. The warmth of subtle spice and sweetness adds a new twist on classic biscotti! This will become your favorite way to enjoy Biscoff spread.
Woo! It's time for another biscotti recipe! My favorite!
My house is always well stocked with biscotti cookies. They're so easy to make and they are just one of those cookies where you can snack on them at all times of day!
I've shared a bunch of biscotti recipes here already, but THIS version is irresistibly good. I added a nice, healthy scoop of Biscoff spread to give this biscotti lots of cookie butter flavor!
I mean, Biscoff spread on it's own is absolutely glorious, but adding Biscoff to another cookie is totally next level. It's like, some kind of cookie inception.
More on Biscoff
If you haven't had the pleasure of tasting Biscoff or cookie butter before, allow me to share a little insight. Cookie butter has to be one of the greatest food inventions ever. Biscoff is a brand of cookie butter, just like Nutella is a brand of chocolate hazelnut spread.
Biscoff cookie butter is made by blending cookies into a spreadable consistency and you can enjoy it as you would peanut butter etc. (aka. right off the spoon is also totally fine). You can find generic brands of cookie butter, but Biscoff spread is specifically made from Lotus Biscoff cookies. Those delicate little cookies with a hint of yummy brown sugar and cinnamon.
Let's make Biscoff Biscotti
This is a very simple recipe.
All you'll need is...
- Butter
- Biscoff spread (or cookie butter spread)
- Granulated sugar
- Vanilla extract
- Eggs
- All purpose flour
- A tiny bit of salt
- Baking powder
- Cinnamon (Ceylon Cinnamon is the BEST)
Oh, you're also gonna wanna top these lovely cookies with some sparkling sugar for extra pizzazz!
This recipe requires just one bowl and one cookie sheet which means they are super quick to pull together.
Important to know...
This recipe for Biscoff Biscotti is based off of my classic biscotti recipe which is very near and dear to my heart.
Due to the addition of the cookie butter though, this dough comes out softer than usual. Be aware that it does make it a bit more tricky to form it into the log shape.
I did not want to add TOO much extra flour to the recipe because I didn't want the cookies to be dense.
You also might be thinking, "Well Liz, why didn't you just swap out the butter for the Biscoff?"
The oils in butter & Biscoff are different, so it's not really an even trade. Plus, I liked the way these cookies came out! They baked up beautifully. The dough just happens to be a bit softer than when working with my other biscotti recipes, so be gentle when working with it!
Making the best biscotti
To me, nothing beats homemade for biscotti.
I've had biscotti at so many places and usually they are flavorless and are so rock-hard that you feel like your teeth are going to break off when you take a bite.
Indeed, I realize there is a purpose for biscotti being dry and hard, but I'm not a dunker! I never really liked dunking things in coffee or tea.
The great thing about these cookies is that you can very easily control the level of crispness that you like. I still bake them twice but I bake them for less time in the second round to keep them on the softer side. Prefer them more crisp? Extend the time for the second bake.
- If you want softer cookies, bake no more than 10 minutes on each side.
- If you want medium-crunch cookies, bake no more than 15 minutes on each side.
- For crisp cookies, bake 20 minutes on each side.
You're going to love this Biscoff version of biscotti! Crunchy, light and sweet, these cookies are totally irresistible!
Looking for more biscotti recipes? Check out my other favorites!
Biscoff Biscotti
This biscotti recipe is made with creamy, dreamy, Biscoff cookie butter. The warmth of subtle spice and sweetness adds a new twist on classic biscotti! This will become your favorite way to enjoy Biscoff spread.
- Total Time: 60
- Yield: 12 Cookies
Ingredients
For the Cookies
- 4 Tbsp butter (softened at room temp; salted or unsalted can be used)
- ¼ c Biscoff spread (or cookie butter)
- ¾ c granulated sugar
- ½ tsp vanilla extract
- 3 eggs
- 2 ¼ c all purpose flour (plus more for shaping the dough)
- ⅛ tsp salt (if you’re sensitive to salt, you may want to omit this if using salted butter)
- 1 tsp baking powder
- ½ tsp cinnamon (I always prefer Ceylon Cinnamon)
Egg wash & Sugar (optional)
- 1 egg
- a splash of water
- 2 Tbsp sparkling sugar
Instructions
- Preheat the oven to 350°F. Prep one cookie tray with parchment.
- In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer.
- Next, incorporate the cookie butter.
- Add the vanilla extract & eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the flour, salt, baking powder and cinnamon. Gently mix the dry ingredients on low speed until incorporated. Stop mixing once all of the flour is absorbed. Scrape down the sides and bottom of the bowl.
- Once the mixture comes together, sprinkle a dusting of flour onto the cookie tray that is lined with parchment. Carefully dump out the dough onto the tray and gently form the dough into a log. The dough will be sticky and soft, so add more flour to your surface and your hands as needed to form the shape.
- Once your log is ready (it should be about the length of the tray), press down so that the dough log is about ½ inch thick.
- In a small bowl, combine the egg and water using a fork. Brush the egg wash on top of the dough and sprinkle on the sparkling sugar (if using).
- Bake for about 30 minutes until puffed up, light golden brown and firm.
- Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
- Allow to cool for 10 minutes on the tray. Once the cookie log is done resting, use a serrated knife to slice the log into about 1 inch cookies.
- Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
- After the cookies are done baking on the one side, flip them over again and bake the other sides for 10 minutes (or more time if desired, SEE NOTES).
- After the last bake, remove the cookies from the oven and allow to cool on the tray.
Equipment
Buy Now → Notes
RECIPE BY OWLBBAKING.COM
*THE GREAT THING ABOUT THIS RECIPE IS THAT YOU CAN BAKE THESE ON THE SOFTER SIDE OR MORE CRISP. ALL YOU NEED TO DO IS ADJUST THE BAKING TIME FOR THE SECOND BAKE.
- If you want softer cookies, bake no more than 10 minutes on each side.
- If you want medium-crunch cookies, bake no more than 15 minutes on each side.
- For crisp cookies, bake 20 minutes on each side.
You can divide the dough in half and make two cookie logs for smaller biscotti.
- Prep Time: 10
- Cook Time: 50
- Category: Cookies
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