h1

Biscoff Spread Biscotti with Chocolate Chunks

August 30, 2012

This summer kicked my butt. Record-breaking heat and a super-icky project at work took its toll, but now there’s a light at the end of the tunnel, and lo and behold, I had this post sitting around just waiting to be published. What a nice way to ease back into blogging!

_______________________________________

I picked up a jar of Biscoff Spread on a recent trip to World Market. Being a big fan of the cookies, I knew I’d like it. And I was right! My favorite ways of eating it so far are straight out of the jar and spread onto a banana. I wanted to try baking something with it too, so I got going before I dipped a spoon too many times and emptied the jar. I figured it would be easy to swap Biscoff Spread for Nutella, so I decided to adapt a biscotti recipe from The Art and Soul of Baking, which I had also seen here on Tracey’s Culinary Adventures. Tracey bakes and cooks amazing things, and Art and Soul is one of my favorite cookbooks, so I knew I couldn’t go wrong. And for the most part, I didn’t.

These are super-awesome biscotti. Crunchy but not too hard. Almonds, chocolate, and a delicious toasty flavor from being twice baked. But they don’t taste like Biscoff Spread. Not the first day or the next day or the day after that. After my husband ate several biscotti, I had him try the Biscoff Spread (he hadn’t tried it and didn’t know it was in the biscotti) and he confirmed that they didn’t taste like the spread. But the good news is that the biscotti are so good! I’m over my disappointment that they don’t taste like Biscoff and I’m ready to make these again. Obviously the spread did something behind the scenes to make these taste so good. Whatever that behind-the-scenes magic was, it worked!

Biscoff Spread Biscotti

Adapted from The Art and Soul of Baking

1 stick (4 oz) unsalted butter, at room temperature
1/2 cup (6 oz) Biscoff Spread, room temperature
2/3 cup ( 4 3/4 oz) granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla
2 3/4 cups (13 3/4 oz) unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (4 1/2 oz) slivered almonds, toasted
5 oz semisweet or bittersweet chocolate, cut into 1/4″ chunks (you can also use 1 cup (6 1/2 oz) mini chocolate chips)

Preheat oven to 350º F and place oven rack in the center of the oven.

Put the butter, Biscoff Spread, and sugar in the bowl of a stand mixer and mix on medium speed until smooth and slightly lightened in color, 2-3 minutes. (Or use a hand mixer and beat a little longer.) Add the eggs one at a time , beating well (15-20 seconds) and scraping down the sides of the bowl after each addition. Beat in the vanilla.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the butter mixture all at once, blending with the mixer on its lowest speed just until there are no more patches of flour. Turn off the mixer and scrape down the bowl.

Add the almonds and chocolate and mix on low just until blended. Remove the bowl from the mixer and stir gently to make sure everything is distributed evenly.

Line a baking sheet with parchment paper. Place half the dough on one side of the sheet and gently squeeze and roll to shape into a log about 13 inches long. Press down to flatten the log to about 2 inches across. Repeat with the second half of the dough, keeping the logs about 4 inches apart. Place the baking sheet on top of another baking sheet to  prevent the bottoms from browning too quickly. Bake 30-35 minutes, until the logs are firm to the touch and lightly golden brown. Place the pan on a cooling rack and allow to cool completely. While the logs are cooling, turn the oven to 275º F and place two oven racks in the top and bottom thirds of the oven.

When the logs are cool, carefully transfer a log to a cutting surface. Using a serrated knife, slice the logs on a diagonal to 3/8 inches thick. Place the slices, cut side down, on a parchment-lined baking sheet.  Repeat with the second log and another baking sheet. Put both sheets in the oven and toast 30-40 minutes, switching the sheets between the racks and rotating each front to back halfway through the baking time. Bake until dry and lightly tinged with color. Transfer to a cooling rack.

Store in an airtight container up to 2 months. If they soften during storage, re-crisp in a 300º F oven for 10-15 minutes, let cool, then return to the airtight container.

Advertisements

8 comments

  1. Well, look who’s back!! It was a long wait, that’s for sure. Hope you had some fun times over the summer. I sort of took mini breaks here and there. I have to get into the Biscoff craze, don’t I…it seems I am the only one who doesn’t have a clue where to score it at the market. Your cookies look lovely. What’s next? Happy you are back!


  2. Is the Biscoff spread as good as the Trader Joe’s specalloo spread? ’cause I could mainline that stuff. Can’t even look at a jar without salivating.


  3. Yum! These look absolutely delicious! I’ve never had Biscoff spread, but it sounds like I would love it! Glad that even though these didn’t taste like the spread, they didn’t disappoint you! Welcome back, dear friend!!!!


  4. Missed seeing your posts and glad to have you back! I overdid it on biscoff and had to take a break from it but seeing this post makes me want to finish that jar in the back of the shelf!


  5. I still haven’t tried biscoff, but judging by the rave reviews, I’ve got to try it out! Welcome back.


  6. this looks fabulous. i am so addicted to the trader joe’s speculoos spread (aka cookie butter). the melted biscoff spread on top of the pie is to die for!


  7. Welcome back! And definitely a great first recipe to post! I haven’t made anything with Biscoff in forever, and now I’m craving it like crazy 🙂


  8. I’ve never had Biscoff! Now I want some. Yum!!



Thoughts?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: