A trendy cookie like speculoos or biscoff combines perfectly with a traditional treat like biscotti. Intrigued? Read on!
If you follow me on various social media platforms, you may have seen that I was just on vacation.
And now I am not. Needless to say, I am not happy about that. I want to be at the beach, not in my kitchen waiting for cookies to cool, anticipating another long day of work tomorrow. But that’s life. Some things, like the beach, are awesome. Some things aren’t.
Take, for example, my cookies and cream biscotti recipe. The recipe? Awesome. The pictures? Not so much. The result? Nobody really noticed them. Which is a darn shame, because trust me, they were of the don’t miss variety.
Well, I have been making these cookies over the last year, not having to rely on a picture to see how delicious they are, and how sinful they smell. One day, I was struck with a brilliant idea. Instead of oreos crumbs, I could use speculoos cookies. Aka Lotus cookies. Aka biscoff cookies. Aka sheer brilliance. Aka total deliciousness.
So anyway, today’s post is not much of a new recipe. But sometimes you can change one thing and come up with a totally new idea. Something that’s fully awesome.
By Miriam Pascal, OvertimeCook.Com
1 cup sugar
1/3 cup butter or margarine
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
20 speculoos cookies, coarsely chopped
Preheat oven to 350. Line a baking sheet with parchment paper. Set aside.
In the bowl of an electric mixer, cream together the sugar and butter/margarine. Add the eggs and vanilla extract and beat until smooth.
In a separate bowl, whisk together the flour, baking powder and salt. Stir into mixer bowl. Fold in the chopped cookies.
Divide the mixture in half. With floured hands, shape each half (on the cookie sheet) into a loaf, approximately 9×3 inches.
Bake at 350 for 30-35 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
Cool loaves for 10 minutes. Slice diagonally into 1/2 inch slices and return to baking sheet. Bake for an additional 10 minutes per side until lightly toasted.
Thanks friends for stopping by! Hope you love the cookies. -Miriam PS: who wants to see pictures from my trip?