Cookie Butter Biscotti Cookies
These cookie butter biscotti cookies are so incredibly irresistible and are made to easily dunk in your morning coffee over and over!
These cookie butter biscotti are packed with cookie butter flavor, in the dough and the glaze! They are super crunchy like a good biscotti should be, plus they have a cookie butter glaze that just takes them to the next level.
As a trained pastry chef who loves to play around with flavors, I think this flavor is so underrated, I love to use cookie butter as an alternative to peanut butter to make cookie butter cake, or even a more classic cookie butter cookie.
I came up with this easy biscotti recipe just about a year ago but didn’t put them on the blog, and instead sent the recipe into a magazine hoping they would be featured. Spoiler alert: they weren’t.
So now as we head into fall, and me not being quite ready to dive into the heart of all things warm and cozy — it’s still 90 degrees outside! — I thought I could ease myself into fall baking with a nice dozen or two of cookie butter biscotti cookies.
How to Make
These are so easy to make from scratch! Simply combine the wet and dry ingredients in two separate bowls, then combine the two to form an epic cookie butter biscotti dough. Divide the massive dough ball in two, and shape each half into a log.
Bake the logs for 25 minutes, then remove from the oven and cut into inch-thick slices. Bake the biscotti cookies for another 20 minutes total, flipping them halfway through.
Once the cookie butter biscotti are out of the oven, drizzle on that glaze and dive in.
To make things easier, use a serrated knife to cut the biscotti cookies when you first take them out of the oven. If you try to cut these with a dull blade, you’ll wind up smashing the biscotti rather than slicing them.
Note that the cookie butter biscotti will crisp up as they cool. These babies taste even more incredible once they’ve cooled and have had time to become crispy crunchy. Dip one (or five) into your morning cup of coffee for a real treat.
You’ll also want to store these homemade biscotti in an airtight container at room temperature. These will last for quite a while! If you have more willpower than I do, that is.
Cookie Butter Biscotti
Ingredients
For the Biscotti:
- 4 (4) large eggs
- 1 cup (236.59 g) cookie butter such as Lotus Biscoff Biscuit Spread
- 1 cup (200 g) granulated sugar
- 2 teaspoons (2 teaspoons) vanilla extract
- 4 cups (500 g) all purpose flour
- 1 1/2 teaspoons (1.5 teaspoons) baking powder
- 1/2 teaspoon (0.5 teaspoon) kosher salt
For the Glaze:
- ½ cup (60 g) confectioners sugar
- 2 tablespoons (2 tablespoons) cookie butter Lotus Biscoff Biscuit Spread
- 2.5 tablespoons (2.5 tablespoons) water
Instructions
Make the biscotti
- Preheat your oven to 350° F.
- Line 2 baking trays with parchment paper or grease them with baking spray and set aside.
- In a medium size bowl combine the eggs, cookie butter, sugar, and vanilla and whisk until smooth.
- Add in the flour, baking powder, and salt and mix well until all the flour is incorporated.
- Divide the dough into 2 equal parts and shape each into a long log, about 3’’ by 9’’ on the baking trays.
- Bake for 25 minutes, then remove from oven and allow to cool for 5 minutes.
- Lower the oven temperature to 325 degrees F.
- Move the logs to a cutting board and using a long serrated knife, slice each log on a diagonal into 1” thick sliced cookies.
- Move the cookies cut side down back to the baking tray and bake for 10 minutes.
- Flip the cookies and bake for another 10 minutes.
Prepare the glaze
- Combine the confectioners sugar, cookie butter, and water in a small bowl and whisk until combined.
- Spread the cookies out on a cooling rack and pour the glaze over the cookies.
Notes
- You’ll also want to store these homemade biscotti in an airtight container at room temperature.
Second Christmas in a row baking this amazing treat ! Thanks Sam for your great recipes 🙂
AWW Evelyne! Your comment just made my day! I am so happy to hear that!! Merry Christmas!!
Looking forward to making these this year, they sound great! I am going to add in toffee bits and hope it works as well as I think it will. Question…does the glaze set and harden pretty well? I will be packaging some of these up and I am hoping that they wont be messy in the little bags. Thanks for this (what I am sure will be) wonderful recipe!
Hi Jennifer! Ive packaged them up to before too! It makes such a great treat! Just make sure to leave them out to harden for at least 2 hours. They harden up pretty well but if you push down on it hard they can smush a little. Hope you love them! Thank you so much for your 5 star review!
Thanks! I made tbem and tbey were wonderful! And, I left tbem out to dry for a few hours before packaging and there were no issues. This is really a great recipe!
YAY so happy to hear!!! Thank you so much for making these!!
Made these just because…cookie butter! My first time making biscotti and they turned out perfect! Can’t wait to make them for my wedding weekend so the whole family can enjoy!
OMG! YAY so honored that youll be making these for such a special weekend! CONGRATS! Thank you for making these and the 5 star rating! So glad you love them!
I wanted to like these, but they didn’t turn out very well for me. They were undercooked after 25 minutes and cutting into them with a very sharp serrated knife destroyed them. I also don’t understand cutting on the diagonal – wouldn’t you end up with a bunch of really short pieces t the beginning and end? They didn’t really taste like cookie butter. Glad I only made a half batch because I ended up throwing the whole thing away. I would recommend using a better quality cookie butter than the Walmart brand. Maybe Trader Joe’s brand instead, or buy the 2pack of Biscoff at Costco.
Hi Nancy, sorry these didnt work out for you. Keep in mind that our ovens vary and your biscotti may have just needed a couple more minutes of bake time. If you cut into them when they were still warm they would crumble, the biscotti need to cool down first especially if they weren’t cooked through. Cutting on the diagonal only leaves one small bit at the end thats small. Traditionally biscotti is cut on the diagonal for a more elegant and longer slice. This also allows for the surface of the cookie to be wider to catch all the frosting on top. You’re welcome to use whatever brand you like, I have never had issues with it not tasting like cookie butter, it could also be because you made it in half or because they werent frosted.
These were super easy and the base is tasty. I agree, however, with a previous commenter that the biscoff flavor in the biscuit is minimal. You get more of it from the icing. Personally, I just melted a little biscoff cookie butter and drizzled it on top, to get a stronger flavor. I found that to be better than the icing.
Thanks for making these Julia!