These Biscoff cookie butter biscotti are drizzled with cookie butter frosting and crushed Biscoff cookies! They're super easy to make and pair perfectly with your favorite morning latte!
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What is Biscotti?
Biscotti is a long cookie that is twice-baked to make them super crisp and crunchy!
Biscotti is also the all-encompassing term for "cookies" or "biscuits" in Italian. The more specific name for this style of cookie is cantucci or cantuccini, but outside of Italy they are commonly just called biscotti.
They might seem a little complicated but they're actually super easy to make! We simply shape the dough into logs and bake it. Then let the logs cool slightly, slice them, and then bake the slices a second time! Super easy!
You might also like this peanut butter biscotti or this hot chocolate biscotti!
Ingredient Notes
You just need a handful of ingredients to make these cookie butter biscotti!
Cookie Butter - The OG Lotus Biscoff cookie butter is the best if you can find it (major retailers like Walmart and Target usually carry it), but I also love Trader Joe's speculoos cookie butter! You can also make your own speculoos cookie butter if you prefer. The creamy cookie butter works best for these, but you can use the crunchy version if that's all you have.
Biscoff Cookies - I love crumbling up some biscoff cookies and sprinkling them on top of the biscotti but that's optional! I like the classic Lotus Biscoff cookies, but any speculoos cookies will do the trick! You could also mix ¼ cup of crushed biscoff cookies into the batter if desired.
The complete list of ingredients and amounts is located in the recipe card below.
What is Cookie Butter?
Cookie butter is a spiced spread, with a creamy peanut butter like texture, made from ground up speculoos cookies (pronounced "speck-you-lows").
So wait, what are speculoos cookies? They're little crispy spice cookies that are a staple winter treat across Europe! They're similar to American gingerbread cookies, just a little crunchier. The most famous speculoos cookies are the Belgian Lotus Biscoff cookies, but you can find a ton of different varieties! But what every version has in common is a crispy cookie flavored with brown sugar, cinnamon, nutmeg, cardamom, cloves, and ginger.
You can use cookie butter in pretty much all the same ways you would use nut butter. Spread on toast, in cookies, on oatmeal, or just right out of the jar with a spoon!
The OG cookie butter is Lotus Biscoff Butter made from the infamous Biscoff cookies, but Trader Joe's has their own speculoos cookie butter that's just as good (TJ's also has lots of different fun flavors of cookie butter)!
If you love cookie butter, you might also like these cookie butter cookies or these cookie butter cupcakes!
How to Make Biscotti?
Line a baking sheet with parchment paper and set aside.
Using a stand or hand mixer, cream together the softened butter and cookie butter until smooth.
Then add in the brown sugar and granulated sugar until light and fluffy.
Add in the eggs and vanilla and beat until just combined.
Add in the flour, baking powder, and salt and mix until fully incorporated.
Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
While the biscotti logs are chilling, preheat the oven to 350°F.
Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
Reduce the oven temperature to 325°F.
Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
Return the cookie butter biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
Remove from the oven and transfer to a wire rack to cool to room temperature.
Drizzle the Biscoff cookie butter biscotti with cookie butter frosting and sprinkle with crushed Biscoff cookies.
Serve the cookie butter biscotti with your favorite latte!
Tips for the Best Baked Goods
Use room temperature ingredients! Always make sure ingredients like butter, eggs, milk, yogurt, etc. are at room temperature before baking (unless the recipe indicates otherwise)! This ensures they'll incorporate into the batter more easily and leads to overall better texture. Remove all ingredients from the fridge 30 minutes to an hour before baking for best results.
Measure your flour correctly! It's most accurate to use a kitchen scale, but if you're measuring by volume you want to spoon and level! Fluff up the flour a bit with a spoon, and then spoon flour into the measuring cup. Once it's overflowing, use the back of a knife to level it off. Don't ever pack flour into the measuring cup or you'll end up with way too much! Improperly measured flour can lead to dry, dense baked goods. [Measure cocoa powder the same way!]
Use an oven thermometer! Just because your oven says it's 350, doesn't mean it is! If you oven hasn't been calibrated recently, it can be as much as 30 degrees off, which will negatively affect all baked goods from cakes to macarons! An oven thermometer is the easiest/cheapest way to ensure your oven is always at the proper temperature.
Make sure you baking powder is fresh! Baking powder is important for helping baked goods rise properly, but it has a relatively short shelf life once opened, so it's one of the few items I never buy in bulk! To test if your baking powder is still fresh, add a small amount to boiling water. If it bubbles it's still good to use, but if not it's time to toss it!
Recipe FAQ's
You can eat this Biscoff cookie butter biscotti like a regular cookie, but since biscotti is so crunchy, it's typically dipped into coffee, tea, milk, or even wine before eating.
Store the cookie butter biscotti in an airtight container at room temperature for up to 2 weeks.
Yes! I recommend freezing the biscotti after the first bake. After the cookie butter biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for about 25 minutes as normal.
Biscotti are hard and dry because it is baked twice! First as a loaf and then again after being sliced. This hard, dry texture is what makes this cookie butter biscotti perfect for dunking in coffee or hot chocolate and gives it a long shelf life!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
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Recipe Card
Cookie Butter Biscotti
Special Equipment
Ingredients
Biscotti
- 6 tablespoons unsalted butter, room temperature
- ¼ cup biscoff cookie butter
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups all purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
Topping
- 2 tablespoons biscoff cookie butter
- ½ cup powdered sugar
- 2-4 tablespoons milk, as needed
- 4 Biscoff cookies, optional
Instructions
Biscotti
- Line a baking sheet with parchment paper and set aside.
- Using a stand or hand mixer, cream together the softened butter and cookie butter until smooth.
- Then add in the brown sugar and granulated sugar until light and fluffy.
- Add in the eggs and vanilla and beat until just combined.
- Add in the flour, baking powder, and salt and mix until fully incorporated.
- Scoop half the dough onto one side of baking sheet and pat it into a 10 inch x 2 inch rectangle that’s about 1 inch thick (lightly wetting your hands helps a lot with this step). Repeat with the other half of the dough.
- Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).
- While the biscotti logs are chilling, preheat the oven to 350°F.
- Bake at 350°F for 20 to 30 minutes, until the top and edges are set. Remove from the oven and let cool for 25 to 30 minutes.
- Reduce the oven temperature to 325°F.
- Carefully transfer the logs to a cutting board and use a spray bottle filled with room-temperature water to very lightly spritz them (just one spray on each section of the logs). Wait about 5 minutes before using a very sharp serrated knife to slice biscotti ½ inch wide.
- Return the cookie butter biscotti slices to the baking sheet, standing them up with ½ inch in between them, so air can circulate around them. Bake for another 25 to 30 minutes, until dry and golden.
- Remove from the oven and transfer to a wire rack to cool to room temperature.
Cookie Butter Frosting
- In a small bowl, cream together the cookie butter and powdered sugar until smooth.
- Then slowly add in the milk until the frosting reaches a smooth, pipable consistency.
- Transfer to a piping bag fitted with a small tip (or a ziploc bag with the corner cut off), and pipe the frosting on one side of the biscotti. Sprinkle with crushed Biscoff cookies if desired.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Jodi says
I love Biscoff cookies so i thought I'd try making these this year to have in my cookie boxes. These came out really great, very crispy and crunchy, the exact right texture you want biscotti to be. I'll definitely be keeping this recipe and making it again.