I am crazy excited about Cookie Butter Week happening on the blog this week! (Like, REALLY excited!) Some may say that I have a mild obsession with cookie butter. Others may say I am downright addicted. I would have to admit that I am definitely guilty of both. ;) This week is going to be filled with TONS of tasty, drool worthy, and creative recipes using Cookie Butter or Biscoff Spread....
I am often asked just what is cookie butter?
Here is the best way I can explain it- it has the consistency of a nut butter, but instead of peanuts or almonds it uses cookies and spices like cinnamon and nutmeg. The taste of cookie butter is reminiscent of gingerbread or graham crackers.
The next question I often get is where can you find cookie butter? Trader Joe's carries a smooth and a crunchy variety in their stores. I have also spotted the Biscoff brand of the spread at my local Walmart and most recently at my local ALDI store (the Biscoff was about 20 cents cheaper at ALDI than at Walmart- **UPDATE- I say the Biscoff spread on sale at my local ALDI for just $2.49 a jar yesterday!! Yes, I stocked up. ;) ).
Okay, next question is usually which brand do I prefer? Honestly, I am a little partial to the Biscoff spread and I like the crunchy variety over the creamy one. But I have used both in my recipes that you will find on the blog throughout the week.
So what can you do if you have looked EVERYWHERE and still can't find a jar of cookie butter to take home? Well, how about make your own? ;) There is a fabulously easy recipe on the Pink Cake Plate for Homemade Cookie Butter...
Okay, now that you have the lowdown on exactly what cookie butter is and where you can find it for yourself, let's go onto the first cookie butter inspired recipe of the week... my Cookie Butter Caramel Biscotti!
What you will need:
1/3 cup cookie butter
1/3 cup prepared caramel sauce
2 eggs
1/2 cup brown sugar
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 cup walnuts, chopped (optional- but chopped pecans would work really well with the flavors in this biscotti as well)
1 egg white + 1 tbsp milk + turbinado sugar (I found this at Trader Joe's, but you can use any larger crystal sugar for this- even colored ones if you want to be fun with this! ;) )
Preheat your oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl, beat together the cookie butter, caramel, eggs, and brown sugar until nice and creamy and light in color. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually beat the flour mixture into your wet mixture.
If you are opting to add chopped walnuts or pecans to your biscotti, fold those in now.
Transfer the dough to your lined baking sheet and form into a flat loaf, about 15 inches long & 5-6 inches wide. Bake for 25 minutes, and then remove from the oven. Turn the heat down to 325.
Allow the loaf to cool for about 5-10 minutes. I like to lightly pat down the loaf with water after it has cooled for about 5 minutes to prevent the loaf from cracking.
Once the loaf has cooled a bit but is still warm, cut into about 1 inch thick slices using a chef's knife. I know that most people tend to use a serrated knife when cutting biscotti, but I ALWAYS find that my slices rip and crumble when I use one. I switched to cutting them with a chef's knife and never had that problem again. :)
You can cut your slices on a diagonal, if you wish. I usually just cut them straight across.
Place the cut biscotti back on the lined baking sheet flat side down. Whisk together the egg white and milk. Brush each biscotti (just on one side!) with the egg mixture and then sprinkle with the turbinado sugar. This will ensure that the sugar sticks and gives your biscotti a nice sparkle when baked. :)
Bake an additional 20-25 minutes.
Transfer the baked slices to a wire rack and allow them to cool completely.
You can store the biscotti in an airtight container for up to one month. (They probably won't last that long though... ;) )
I loved how this biscotti turned out. It was sweet and crunchy with just a hint of cookie butter and caramel flavor. It would pair perfectly with your morning coffee or a hot cup of tea.
I hope this recipe has you all excited for the what is to come the rest of the week! :) Make sure you stop back by tomorrow morning for my first cookie butter recipe round-up post of the week....
Love baking your own biscotti home too? Make sure you check out my recipe for...
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| Coconut Chai Biscotti |
Cookie Butter Caramel Biscotti
by
Prep Time: 10 minutes
Cook Time: 50-60 minutes
Ingredients (10-12 biscotti)
- 1/3 cup cookie butter
- 1/3 cup prepared caramel sauce
- 2 eggs
- 1/2 cup brown sugar
- 2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup walnuts, chopped (optional- but chopped pecans would work really well with the flavors in this biscotti as well)
- 1 egg white + 1 tbsp milk + turbinado sugar (I found this at Trader Joe's, but you can use any larger crystal sugar for this- even colored ones if you want to be fun with this! ;) )
Instructions
Preheat your oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
In a large bowl, beat together the cookie butter, caramel, eggs, and brown sugar until nice and creamy and light in color. Set aside.
In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually beat the flour mixture into your wet mixture.
If you are opting to add chopped walnuts or pecans to your biscotti, fold those in now.
Transfer the dough to your lined baking sheet and form into a flat loaf, about 15 inches long & 5-6 inches wide. Bake for 25 minutes, and then remove from the oven. Turn the heat down to 325.
Allow the loaf to cool for about 5-10 minutes. I like to lightly pat down the loaf with water after it has cooled for about 5 minutes to prevent the loaf from cracking.
Once the loaf has cooled a bit but is still warm, cut into about 1 inch thick slices using a chef's knife. I know that most people tend to use a serrated knife when cutting biscotti, but I ALWAYS find that my slices rip and crumble when I use one. I switched to cutting them with a chef's knife and never had that problem again. :)
You can cut your slices on a diagonal, if you wish. I usually just cut them straight across.
Place the cut biscotti back on the lined baking sheet flat side down. Whisk together the egg white and milk. Brush each biscotti (just on one side!) with the egg mixture and then sprinkle with the turbinado sugar. This will ensure that the sugar sticks and gives your biscotti a nice sparkle when baked. :)
Bake an additional 20-25 minutes.
Transfer the baked slices to a wire rack and allow them to cool completely.
You can store the biscotti in an airtight container for up to one month. (They probably won't last that long though... ;) )
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