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I finally get the love people have for Biscotti. I honestly didn’t understand it before. Why was there such adoration for a crunchy type treat that seemed to be having an identity crisis? Is it a cookie or is it a biscuit? Besides that, all the Biscotti I had in the past seemed dry and way too crunchy for my taste.
Once I started drinking coffee, it finally sank in. Biscotti is the perfect, dip in your coffee or eat alongside a hot cup of tea kind of treat. The sweet, crunchy texture of the biscotti and a warm beverage are the ideal combinations. There are so many different Biscotti recipes out there. When I was looking through my pantry trying to decide what kind of Biscotti to make with my coffee, I found a jar of Biscoff spread. How about Biscoff Biscotti? If you love Biscoff cookies and love Biscotti, then Biscoff Biscotti is one tongue twister sure to please your taste buds! On a side note – one other thing I discovered about Biscotti is that I love it best when warm. A warm Biscotti alongside a warm cup of coffee is perfection in the morning. My Frigidaire Symmetry Double Oven just so happens to have a “warm” feature, which I use all the time (it very well might be my favorite feature of the oven). I turn one of the ovens on to “keep warm” and keep pancakes and waffles warm, warm up homemade bread and now… I warm up my Biscotti in the oven which keeps it nice and crisp, just the way it should be! However you like your Biscotti… warm, cold, hot or don’t care, if you love Biscotti and you adore Biscoff cookies, you will really enjoy this recipe!
Disclosure: This post was written as part of my participation as a Frigidaire Test Drive Mom. I was given a Frigidaire Symmetry Double Oven Range to keep to facilitate my review. All opinions expressed are my own.
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Biscoff Biscotti
Biscoff Biscotti
Author Dine & Dish
Ingredients
- 2 3/4 cups flour
- 1 3/4 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs beaten
- 1/3 cup Biscoff spread
- 1/4 cup water
Instructions
Preheat oven to 350°
In a large mixing bowl, beat together eggs, Biscoff spread and water. Slowly add flour, sugar, baking powder, cinnamon and salt. Mix until well incorporated.
In a large mixing bowl combine the flour, sugar, baking powder, and salt.
Divide the dough into two portions, and form each into a log approximately 3 inches in diameter. Place the logs on the cookie sheet about 3 to 4 inches apart and flatten them slightly with the palm of your hand.
Bake in preheated oven until light brown, about 40 minutes, take out of oven; turn oven down to 300°F; let logs cool for 10 minutes, then cut at angle into 3/4-inch thick slices; Place slices, cut side down on cookie sheet and bake until crisp, about 20 minutes, enjoy.
Disclosure: This blog post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Reader Interactions
Comments
Terri says I love Biscoff cookies, but I’ve never tried the spread. I think I saw it at World Market and will have to give it a try. I agree, a biscotti and coffee? Yummmmm!
- Kristen says
It’s so good. Wal-Mart has it too! Price Chopper as well.
Eric brought Biscoff home one day and we immediately started digging in. Kind of a guilty pleasure… it feels so wrong to eat it… yet so right.
- Jimi says
Do you know if the Biscoff spread is fairly similar to the Cookie Butter at Trader Joe’s? We stashed a few jars of that at Christmas time and the taste certainly reminds me of Biscoff.
Oh hello! What a great idea for Biscoff spread (as if I wasn’t already in love with it).
- Averie @ Love Veggies and Yoga says
Huge Biscoff lover. Way to use my fave spread this way in the biscotti 🙂
- V Antonelli says
Yup, biscotti are for dipping.
- SMITH BITES says
While I’ve always enjoyed biscotti, some are much, much better than others . . . And Biscoff Biscotti looks to rank on the high end of ‘yes please and thank you oh so very much!!’ on a side note, will have to check out that oven of yours . . . We need a new one and I’m liking what I see here!
These look really awesome. I’ve never had biscoff spread, but I am a huge, huge lover of biscotti. I make them all the time and experiment with different flavors, so I think I will put these on my to-do list! Thanks for the great post!
I have been looking everywhere for Biscoff spread since I first started seeing it on all the blogs. I’m going to have to break down and order some via mail cause I just can’t take all the goodness anymore!
- Sharon says
Oh Kristen! I’ll have to get some of this spread ! I love biscotti & I’ll have to try this recipe out! Gotta go, I’m hungry now!
- Maria says
I am crazy for Biscoff! LOVE this biscotti!
- Natalie says
It sounds like the perfect treat to enjoy with a nice cup of tea…morning, noon, or night. 🙂
- Amy says
Brilliant! Makes me want to go fix a cup now and get to baking, even though it’s going on 7 pm.
I’m a lover. A certifiable one. My first jar never left my desk or needed more than a spoon. I’ve recently made cookies sandwiched with a frosting made with the spread. I hope I got a photo they were devoured so quickly.
Now you know. Good.
- Elle Hyson says
Kristen, first of all I love the pictures of your daughters, especially the last one all hugging – they are just beautiful!
Since I started baking biscotti some 40 years ago, I am always somewhat surprised that they are something new and novel for other people, but then again I’ve never eaten a Biscoff nor do I remember seeing them at the market. I never had biscotti as a child because the baked goods in our house were East European style. I love them dunked in hot coffee, in dessert wine and just out of the container they are stored in – anise is my favorite but I’ll settle for any really good one in almost any flavor available. - Amy says
It sounds like a fantastic recipe. I have not had Biscoff cookies but I always enjoy trying new things
- El says
The cookies look delicious. Fab oven too!
- Anna says
I love Biscotti. My relationship though with it is limited to store bought stuff. Never tried making them on my own. I want to give it a try. Thanks for sharing!
- Kate at Serendipity says
Kristen, what a fabulous idea! I learned to make biscotti in Siena, where they’re called ‘Cantucci’ and are normally full of almonds. I love the idea of making them with this spread. Here in Belgium it’s called Speculos spread–I had to check the link to make sure that it’s the same stuff–and it’s considered a national treasure. I love the cookies as well, but they fall apart in coffee. With your Biscoff Biscotti you’ve solved the problem!
I’m laughing at the name: Biscotti are called that because they’re baked twice (bis-cotto). I wonder, then what Biscoff means? Cough twice?
Hats off to you and your new oven.
Biscoff Biscotti?!? I think the two were made for each other! Genius!!!
- TidyMom says
It’s funny how many people don’t realize you need to dunk a biscotti to really enjoy it!!……as much as I love them, I’ve never made them! I think I should try this recipe.
oh, and the more you tell me about the Frigidaire oven….the more I know I NEED one!! oh my!! My biggest fear would be giving up the drawer in my oven, with a small kitchen, that space is very much needed, BUT I would LOVE a double oven!
- Greg says
Those look awesome. I’ve always been addicted to biscotti and those are right up my alley.
- Agent M says
Unfortunately the directions for this recipe were lacking and resulted in under-cooked biscotti. =/
- Kristen says
Oh no. I’m sorry you had those results. The 60 minute bake time has worked well for me but I’m very sorry it didn’t for you 🙁
- chaussures de foot pas cher says
Uau, isso foi muito interessante. Inspirador, também. Obrigado por compartilhar tal experiência inspiradora conosco. Você está certo, você realmente salvar vidas. Ótimo blog, parabéns.
