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Biscoff Biscotti

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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.

  • Total Time: 60
  • Yield: 12 Cookies 1x

Ingredients

Units Scale

For the Cookies

  • 4 Tbsp butter (softened at room temp; salted or unsalted can be used)
  • 1/4 c Biscoff spread (or cookie butter)
  • 3/4 c granulated sugar
  • 1/2 tsp vanilla extract
  • 3 eggs
  • 2 1/4 c all purpose flour (plus more for shaping the dough)
  • 1/8 tsp salt (if you’re sensitive to salt, you may want to omit this if using salted butter)
  • 1 tsp baking powder
  • 1/2 tsp cinnamon (I always prefer Ceylon Cinnamon)

Egg wash & Sugar (optional)

Instructions

  1. Preheat the oven to 350°F. Prep one cookie tray with parchment.
  2. In a medium bowl, combine the butter and sugar. Mix until light and fluffy using a hand mixer.
  3. Next, incorporate the cookie butter.
  4. Add the vanilla extract & eggs and mix for about 1 minute. Scrape down the sides and bottom of the bowl.
  5. 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.
  6. 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.
  7. 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.
  8. 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).
  9. Bake for about 30 minutes until puffed up, light golden brown and firm.
  10. Once the cookie log is done baking, remove from the oven and set aside. Drop the oven temp to 300°F.
  11. 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.
  12. Place the cookies on their flat sides and place back into the oven for 10 minutes* (or more time if desired, SEE NOTES).
  13. 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).
  14. After the last bake, remove the cookies from the oven and allow to cool on the tray.

Equipment

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.

Find it online: https://owlbbaking.com/biscoff-biscotti/