Hoorah! It's time for yet another top-rated biscoff biscotti recipe! You are highly welcome to our article in which we will dive into the delightful world of Biscoff Biscotti. If you're a fan of the irresistible combination of Biscoff spread and the crunchy elegance of biscotti, you're in for a treat.
Biscoff Biscotti takes the beloved flavors of Biscoff cookies and transforms them into a perfect companion for your coffee or tea. In this article, we will explore the secrets behind creating these delectable treats, share a step-by-step recipe, suggest creative variations, and offer tips to achieve that perfect crunch1https://www.bellaonline.com/articles/art177030.asp.
Get ready to embark on a flavorful journey as we unravel the wonders of Biscoff Biscotti and discover why they have become a favorite among cookie enthusiasts.
The Nitty-Gritty on Biscoff Biscotti
This biscotti recipe is irresistible. It includes a generous scoop of Biscoff which is spread out to give this biscoff biscotti a rich cookie butter taste! Biscoff spread is delicious on its own, but combining it with another biscuit takes it to the next level. It's like the creation of a cookie2https://owlbbaking.com/biscoff-biscotti/#tasty-recipes-7802-jump-target.
Nutritional Information of Biscoff Biscotti Per 4 Servings
- Calories: 150
- Total Fat: 6g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 115mg
- Total Carbohydrate: 23g
- Dietary Fiber: 0g
- Total Sugars: 12g (Includes 11g of added sugars)
- Protein: 2g
- Vitamin D: 0mcg
- Calcium: 0mg
- Iron: 0mg
- Potassium: 0mg
Recipe for Biscoff Biscotti
- Prep Time: 10mins
- Cook Time: 50mins
- Total Time: 60mins
- Yield: 12 Cookies
Equipments & Kitchen Utensils Used: Teaspoon & tablespoon, measuring cup, oven, cookie tray, parchment paper, medium mixing bowl, hand mixer, timer, fork, and a serrated knife.
Ingredients
For the Cookies
- ½ teaspoon of vanilla extract
- 2 ¼ cups of all-purpose flour (plus more for shaping the dough)
- 3 eggs
- 4 tablespoons of butter (softened at room temp; salted or unsalted can be used)
- ¾ cup of granulated sugar
- ¼ cup of Biscoff spread (or cookie butter)
- ½ teaspoon of cinnamon (some people prefer Ceylon Cinnamon)
- ⅛ teaspoon of salt (if you’re sensitive to salt, you may want to omit this if using salted butter)
- 1 teaspoon of baking powder
Sugar & egg wash (optional)
- 2 tablespoons of sparkling sugar
- 1 egg
- A splash of water
A Crunchy Twist on a Classic Recipe for Biscoff Biscotti
- Preheat your oven to 350°F and prepare a cookie tray by lining it with parchment paper.
- In a medium bowl, combine the butter and sugar, then use a hand mixer to beat them until they are light and fluffy.
- Next, add the cookie butter to the mixture.
- Incorporate the vanilla extract and eggs, and mix for approximately 1 minute. Remember to scrape down the sides and bottom of the bowl to ensure all ingredients are well combined.
- Add the flour, salt, baking powder, and cinnamon to the bowl. Mix the dry ingredients gently on low speed until they are fully incorporated. Stop mixing as soon as all the flour is absorbed. Remember to scrape down the sides and bottom of the bowl.
- Once the dough comes together, lightly dust the parchment-lined cookie tray with flour. Carefully transfer the dough onto the tray and shape it into a log. The dough will be sticky and soft, so you may need to use additional flour on your hands and the surface to help with shaping.
- Flatten the dough log until it reaches a thickness of about ½ inch.
- In a small bowl, whisk together the egg and water using a fork. Brush the egg wash over the top of the dough and sprinkle it with sparkling sugar if desired.
- Bake the dough for approximately 30 minutes until it becomes puffed up, light golden brown, and firm.
- Once the cookie log is finished baking, remove it from the oven and set it aside. Lower the oven temperature to 300°F.
- Allow the cookie log to cool on the tray for 10 minutes. Once it has cooled, use a serrated knife to slice it into approximately 1-inch cookies.
- Place the cookies flat-side down on the tray and return them to the oven for an additional 10 minutes (or longer if desired, see notes).
- After baking on one side, flip the cookies over and bake the other side for 10 minutes (or longer if desired, see notes).
- Once the final bake is complete, remove the cookies from the oven and allow them to cool completely on the tray.
Recipe Notes
- The great thing about this recipe is that you can bake these on the softer side or crisper. All you need to do is adjust the baking time for the second bake.
- If you want softer cookies, bake at most 10 minutes on each side.
- If you want medium-crunch cookies, bake no more than 15 minutes on each side.
- For crisp cookies, bake for 20 minutes on each side.
- You can divide the dough in half and make two cookie logs for smaller biscotti.
Biscoff Biscotti: The Ultimate Baking Triumph
This Biscoff cookie butter biscotti recipe is prepared with creamy, delicious Biscoff cookie butter3https://thefeedfeed.com/owlbbaking/biscoff-cookie-butter-biscotti. The warmth of gentle spice and sweetness transforms typical biscotti! This will quickly become your favorite method to consume Biscoff spread.
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Irresistible Biscoff Biscotti | A Crunchy Twist on a Classic Recipe for Biscoff Biscotti with Pictures, Videos & FAQs
This biscotti recipe is irresistible. It includes a generous scoop of Biscoff which is spread out to give this biscoff biscotti a rich cookie butter taste! Biscoff spread is delicious on its own, but combining it with another biscuit takes it to the next level. It’s like the creation of a cookie.
- Total Time: 60mins
- Yield: 12 Servings 1x
Ingredients
- ½ teaspoon of vanilla extract
- 2 ¼ cups of all-purpose flour (plus more for shaping the dough)
- 3 eggs
- 4 tablespoons of butter (softened at room temp; salted or unsalted can be used)
- ¾ cup of granulated sugar
- ¼ cup of Biscoff spread (or cookie butter)
- ½ teaspoon of cinnamon (some people prefer Ceylon Cinnamon)
- ⅛ teaspoon of salt (if you’re sensitive to salt, you may want to omit this if using salted butter)
- 1 teaspoon of baking powder
Sugar & egg wash (optional)
- 2 tablespoons of sparkling sugar
- 1 egg
- A splash of water
Instructions
- Preheat your oven to 350°F and prepare a cookie tray by lining it with parchment paper.
- In a medium bowl, combine the butter and sugar, then use a hand mixer to beat them until they are light and fluffy.
- Next, add the cookie butter to the mixture.
- Incorporate the vanilla extract and eggs, and mix for approximately 1 minute. Remember to scrape down the sides and bottom of the bowl to ensure all ingredients are well combined.
- Add the flour, salt, baking powder, and cinnamon to the bowl. Mix the dry ingredients gently on low speed until they are fully incorporated. Stop mixing as soon as all the flour is absorbed. Remember to scrape down the sides and bottom of the bowl.
- Once the dough comes together, lightly dust the parchment-lined cookie tray with flour. Carefully transfer the dough onto the tray and shape it into a log. The dough will be sticky and soft, so you may need to use additional flour on your hands and the surface to help with shaping.
- Flatten the dough log until it reaches a thickness of about ½ inch.
- In a small bowl, whisk together the egg and water using a fork. Brush the egg wash over the top of the dough and sprinkle it with sparkling sugar if desired.
- Bake the dough for approximately 30 minutes until it becomes puffed up, light golden brown, and firm.
- Once the cookie log is finished baking, remove it from the oven and set it aside. Lower the oven temperature to 300°F.
- Allow the cookie log to cool on the tray for 10 minutes. Once it has cooled, use a serrated knife to slice it into approximately 1-inch cookies.
- Place the cookies flat-side down on the tray and return them to the oven for an additional 10 minutes (or longer if desired, see notes).
- After baking on one side, flip the cookies over and bake the other side for 10 minutes (or longer if desired, see notes).
- Once the final bake is complete, remove the cookies from the oven and allow them to cool completely on the tray.
Notes
- The great thing about this recipe is that you can bake these on the softer side or crisper. All you need to do is adjust the baking time for the second bake.
- If you want softer cookies, bake at most 10 minutes on each side.
- If you want medium-crunch cookies, bake no more than 15 minutes on each side.
- For crisp cookies, bake for 20 minutes on each side.
- You can divide the dough in half and make two cookie logs for smaller biscotti.
- Prep Time: 10mins
- Cook Time: 50mins
- Category: Dessert
- Method: Baking
- Cuisine: Belgian
- Diet: Low Lactose
Nutrition
- Calories: 150
- Sugar: 12g
- Sodium: 115mg
- Fat: 6g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Biscoff Biscotti
Frequently Asked Questions Related to Biscoff Biscotti
The Original Biscoff, crushed Biscoff and Biscoff spread is Halal certified. The other Lotus products are not Halal certified but they do not contain pork.
Lotus Biscoff is a unique cookie with a surprisingly crunchy bite and distinctive flavor. Its unique caramelized taste is loved all over the world. Enjoy the uniquely delicious taste all day every day, on your own or with friends & family. The perfect companion for your coffee!
Lotus Biscoff Cookies has a low nutritional value, is highly processed, and is estimated to have a very low carbon footprint and a moderate water footprint.
“The mix of cinnamon, nutmeg, ginger, allspice, and cloves makes it quite a tasty treat, and because they are so small it's very easy to eat more than a few of the smaller versions easily.”
Because of its association with flying, the Biscoff cookie can also lock into the sensory memory.
The name 'Biscoff' was first coined in 1986, being a combination of 'biscuit' and 'coffee'. The perfect combination reflects the complementarity of tastes: it is as if the deep flavor of the coffee and the unique taste and crunchiness of the Lotus Biscoff biscuit were made for each other.
The story of Lotus Biscoff starts in 1932 in a local bakery in Lembeke, a Belgian town. The unique recipe was brought to perfection with carefully selected natural ingredients. Today, Lotus Bakeries is still family-owned and based in its hometown.
Yeah, it is. We have Lotus Biscotti Biscoff Original Caramelised Biscuit 250g.
It is caramel. So instead of the acidic, malty, slightly bitter, and vaguely fruity taste of molasses, Belgian brown sugar gives Biscoff a backbone of caramel flavor.
The ingredients are wheat flour, sugar, vegetable oil (palm oil from sustainable and certified plantations, rapeseed oil), candy sugar syrup, raising agent (sodium hydrogen carbonate), soy flour, salt, and cinnamon.
Additional resources and citations
- 1https://www.bellaonline.com/articles/art177030.asp
- 2https://owlbbaking.com/biscoff-biscotti/#tasty-recipes-7802-jump-target
- 3https://thefeedfeed.com/owlbbaking/biscoff-cookie-butter-biscotti
