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.
Speculoos Biscotti:
By Miriam Pascal, OvertimeCook.Com
Adapted from Food.Com via Cookies and Cream Biscotti
Ingredients:
1 cup sugar
1/3 cup butter or margarine
3 eggs
2 teaspoons vanilla extract
3 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
20 speculoos cookies, coarsely chopped
Instructions:
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.
Enjoy!
Thanks friends for stopping by! Hope you love the cookies. -Miriam PS: who wants to see pictures from my trip?
Yes *I* wanna see pics from your trip!
Where can I find speculoos cookies? I live in Brooklyn. Naomi
Sent from my iPhone
This time the picture is really beautiful. Your photography is fantastic.
I love anything with speculoos (just made a biscoff pie last night!) These look awesome!
Please share if there is a brand of pareve speculoos cookies. Thanks!
I need one, or two, of these to dunk in my coffee!
Lovely photos!
I love the spice of Biscoff, and I love biscotti with my coffee, so I’m pretty sure this recipe is a winner.
Those look fantastic! I’ve only recently become acquainted with Biscoff cookies & spread. Now I’m hooked! For those asking where: grocery stores carry them, sometimes in the International foods section but maybe also in the cookie aisle. Target also carries them.
This picture is beautiful, but I love the sound of cookies n cream biscotti (and all thins oreo, yum!)
All this speculoos talk has me so curious! I gotta get on board and try some. In the meantime, I’m gonna go out on a limb and assume these would be insanely delicious dipped in a strong cup of coffee.
i love biscoff….. it is very hard to find here (in the US) though… it’s starting to pop up a bit more but still not in most stores around me. boooo
naomi – they can be found in many kosher groceries – cookie section.
in red, brown/gold, and clear packaging.
company is Lotus.
the ones found in non-jewish stores do not have a hechsher.
Yummy! I love biscotti but have yet to make any on my own. Thanks for sharing!
AKA Mondelbroit!