A delightful recipe that showcases the unique flavors of Biscoff in biscotti, a traditional Italian cookie perfect for dipping in coffee or enjoying as a sweet snack.
Ingredients
Scale:
2 cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon Biscoff spread
½ cup chopped nuts (optional)
½ cup chocolate chips (optional)
Additional Biscoff spread for drizzling (optional)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and Biscoff spread until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped nuts or chocolate chips.
Divide the dough in half and shape each half into a log about 12 inches long and 2-3 inches wide on the prepared baking sheet.
Bake in the preheated oven for 25-30 minutes or until the logs are firm to the touch and lightly golden.
Remove from the oven and allow to cool for about 10-15 minutes. Reduce the oven temperature to 325°F (160°C).
Transfer the cooled logs to a cutting board and slice them diagonally into ¾-inch thick pieces.
Arrange the biscotti back on the baking sheet, cut side up, and bake for an additional 15-20 minutes.
Cool completely on a wire rack, then drizzle with additional Biscoff spread if desired.
