Cookie Butter Biscotti
These biscotti cookies are so easy to make from scratch and are flavored with cookie butter in the dough and in the glaze!
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.
Serving: 1g, Calories: 217kcal, Carbohydrates: 34g, Protein: 4g, Fat: 7g, Saturated Fat: 2g, Cholesterol: 31mg, Sodium: 77mg, Fiber: 1g, Sugar: 15g
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