The perfect biscotti texture reminiscent of the beloved Biscoff cookies found on Delta flights, these cookies had us all reaching for more.
Adapted from Amazing Race Nutella Biscotti
3 large eggs
1 egg yolk
1 cup granulated sugar
3/4 cup + 2 Tbs Biscoff Spread
1 3/4 cups all-purpose flour
1 cup granulated sugar
3/4 cup + 2 Tbs Biscoff Spread
1 3/4 cups all-purpose flour
1 cup whole wheat or spelt flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon baking powder
1 egg white
raw sugar
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.
In a large mixing bowl or the bowl of a stand mixer, beat together the eggs, 1 egg yolk and 1 cup granulated sugar until well mixed. Add 3/4 cup + 2 Tbs (or a scant 1 cup for easier measuring) Biscoff Spread and mix well. Gently stir in flours, salt and baking powder.
Divide dough into 3 equal portions and form into three 10 to 12-inch logs on the prepared baking sheets. Brush logs with remaining egg white and sprinkle with 1 tablespoon raw sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking.
Remove the biscotti from the oven and allow to cool for 10 minutes. Using a serrated knife, cut the logs into 1/2-inch (or slightly smaller if desired) slices. Transfer the cookies back to the prepared baking sheet and stand them up... sort of like cutting the log into slices, then just spreading out the slices, but not laying them on their side.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silicone mat.
In a large mixing bowl or the bowl of a stand mixer, beat together the eggs, 1 egg yolk and 1 cup granulated sugar until well mixed. Add 3/4 cup + 2 Tbs (or a scant 1 cup for easier measuring) Biscoff Spread and mix well. Gently stir in flours, salt and baking powder.
Divide dough into 3 equal portions and form into three 10 to 12-inch logs on the prepared baking sheets. Brush logs with remaining egg white and sprinkle with 1 tablespoon raw sugar. Bake for 25 minutes, rotating baking sheet once after 15 minutes to ensure even baking.
Remove the biscotti from the oven and allow to cool for 10 minutes. Using a serrated knife, cut the logs into 1/2-inch (or slightly smaller if desired) slices. Transfer the cookies back to the prepared baking sheet and stand them up... sort of like cutting the log into slices, then just spreading out the slices, but not laying them on their side.
Reduce the oven temperature to 300ยบ and
bake the biscotti for
another 15 to 20 minutes. Remove from the oven and remove the biscotti
onto a wire rack for cooling. Note that the cookies will crisp as they
cool.
