Cookie Butter Biscotti

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!

Course Breakfast, Brunch

Cuisine Italian

Prep Time 10

Cook Time 50

Resting Time 30

Total Time 1 30

Servings biscotti

Calories 94kcal

Author Kyleigh Sage

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

US Customary - Metric

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

Store biscotti in an airtight container at room temperature for up to 2 weeks.

To freeze biscotti: I recommend freezing the biscotti after the first bake. After the biscotti are sliced, freeze in an airtight container for up to 3 months. To finish baking, let thaw and then bake for 25 minutes as normal.

Nutrition