then 
Add DIXIE CRYSTALS to Home Screen
Biscoff Cookies (Speculoos Cookies)
Products Used
2
105
264
Prep Time:
20m
Bake/Cook Time:
15m - 18m
Yield:
100 cookies
Plan for:
Chill at least 2 hours to overnight
This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major American airline has been serving this type of cookie onboard for years with great demand.
Esta galleta es adorada en Bélgica desde hace cientos de años y ahora se está volviendo muy popular en todo el mundo. Chefs famosos la incluyen en su menú de postres, y una de las principales aerolíneas de Estados Unidos ha estado sirviendo este tipo de galleta a bordo durante muchos años, con una gran demanda. La masa biscoff es mejor cuando se prepara uno o dos días por adelantado y se coloca en el refrigerador. Esto hará que sea más fácil trabajar con la masa y dejará suficiente tiempo para que el azúcar morena y las especias exóticas se incorporen y creen una galleta irresistible. Guarde estas galletas en una bolsita de plástico bien cerrada para que se mantengan crujientes. Las especias pueden ser costosas, pero mire en su tienda de comestibles para ver si encuentra las especias a granel. ¡Por lo general, son una ganga!
Products Used
Ingredients
- 4 cups all-purpose flour*
- 2 teaspoons baking soda
- 4 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon cloves
- 1/2 teaspoon cardamom
- 1/4 teaspoon white pepper
- 1 cup (2 sticks) unsalted butter, soft
- 2 cups packed Dixie Crystals Dark Brown Sugar
- 1 large egg + 1 egg white
- 1/2 teaspoon salt
- Optional: 1 cup sliced almonds
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Sift together flour, baking soda, and all spices twice and set aside.
- Mix butter on medium speed in a large bowl until light and fluffy. Add brown sugar and mix well. Add egg and combine well. Then, scrape the bowl and add egg white. Mix to combine.
- Add sifted dry ingredients and mix until just combined. Do not over-mix.
- Place dough in a refrigerator overnight or at least 2 hours to chill.
- Tip on rolling dough: These cookies are always best when rolled on a lightly floured surface. Using warm dough or working in a warm kitchen can make things difficult. Pre-chilling your work surface is easily done by placing a couple of cookie sheets filled with ice on the area where you will be rolling the dough. Wood is an excellent surface to roll all types of dough.
- Preheat oven to 350°F.
- Remove about 1/4 of dough and roll on a floured cool work surface or a lightly floured kitchen towel. Roll dough about 1/8-inch thick. Cut using a knife into rectangles about 2.5 x 1 inch.
- Place on parchment paper lined cookie sheets. If desired, place a few sliced almond pieces on each cookie and place in a preheated oven.
- Bake for 15-18 minutes. The cookies will slowly rise and then collapse. Once they have collapsed, they are close to being done. When pressed lightly with a finger, they should spring back.
- Allow to cool. If they are not crisp enough when cool, return to oven for a few more minutes.
- Store in a tightly wrapped plastic bag to keep cookies crisp.
Dixie Crystals Insight
NOTE: This biscoff dough is best made a day or two ahead and placed in the refrigerator. This will make the dough easier to work with and give the brown sugar and exotic spices time to blend and create an irresistible cookie.
Similar Recipes
Salted Caramel Peanut Butter Bars
If you are craving salty and sweet, these Salted Caramel Peanut Butter Bars are for you. Pretzels are blended into the shortbread crust then topped...
0
74
58
Salted Caramel Apple Pie Bars
Who wants a fan-favorite slice of pie in a bar form? These Salted Caramel Apple Pie Bars are made with homemade apple pie filling and crumble on top....
0
67
67
Pumpkin Cheesecake Bars
When you don't want the fuss of a cheesecake try making cheesecake bars. This pumpkin version is made using Pumpkin Butter for an extra pumpkin-y...
0
45
55
Cherry Coconut Bars
These nostalgic Cherry Coconut Bars have a shortbread crust and a sweet cherry coconut filling. They’re as perfect with a cup of coffee as they are on...
0
72
65
Sand Tarts
A Sand Tart is a type of cookie that is popular in Pennsylvania Dutch cuisine. The cookie has a crisp and delicate texture, similar to a shortbread...
0
16
30
Raspberry Chocolate Ganache Macarons
Tender and delicate, these little lovelies can be found in high-end bakeries all across France. But you don't have to be a world traveler to enjoy...
0
67
148
Just two points (from a beginner!): The speculoos weren’t quite as spicy as those from my childhood, but I suspect my mother was a bit heavy handed with the clove! Lastly, silly me pre-heated the oven per the instructions before I realized that I wouldn’t need it until the next day! All and all, they turned out lovely, though with more of a crumbly texture than a thin snap. Made another batch of dough tonight (with extra clove!) and reduced the sugar a bit. We will see! Thank you for the recipe.
These are GREAT !
Not to sweet not to spicy
Make them as gifts everyone loves them. reminds some of the old windmill cookies