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Almond Biscoff Cookies

February 18, 2018


~ Mary ~
It was a cookie baking extravaganza this past holiday season, and these were dubbed the all-around winner.

Almond Biscoff Cookies

adapted from Dorie’s Cookies

For the Cookie
In a food processor pulse until almonds are ground – large chunks are okay!
Do not pluse until it gets wet.
1 Cup (136grams)Flour
1 Cup (120grams)Toasted Blanched Almonds whole, sliced or slivered all work
6 Tbsp (75grams)Sugar
1 1/2 tsp Cinnamon
1/2 tsp Kosher Salt
6 Tbsp Cold Butter in pieces
Pulse until they become coarse crumbs.
Beat together
1 Egg
1 Tbsp Cold Water
Add to mixture in 3 additions until dough forms into clumps.
Roll dough into log, wrap in wax or parchment and ziploc and refrigerate for a day or place in freezer until ready to bake. When ready to bake, thaw and cut into a scant 1/4″ disk. Bake on parchment in 350° oven for 11 to 13 minutes. Cool completely before filling.

For the Filling
Beat in mixer, on medium, until smooth
1/2 Cup (140 grams) Biscoff Spread
3/4 Stick Butter (85 grams) Butter
1/2 tsp Kosher Salt
Reduce speed and gradually add:
1 1/4 Cups (113 grams) Confectioners Sugar
Beat until smooth and add
1 TBSP Milk or more if needed

Fill Cookies flat side up.

2 Comments leave one →
  1. Sarah permalink
    December 13, 2018 10:47 am

    In the recipe for the filling, what is “Biscoff Spread?” Does it makes a “good enough” cookie without the filling??

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