I was first introduced to these delicious crunchy cookies on Delta Airlines. I became to like them so much, that I would often
beg ask the flight attendants for extra. My world changed when I discovered that Wegman’s was carrying them and I no longer had to buy a $500 plane ticket to devour enjoy these yummy cookies. Just when I thought life couldn’t get any better, one day while at Wal-Mart, there is was…Biscoff spread in “smooth” AND “crunchy”….wait for it…with a $1.00 off coupon. I could’ve died and gone to heaven. I snatched up those glass jars like I was a contestant on Supermarket Sweep.
Since Biscoff Cookies and Spread went mainstream, life has been a little sweeter around here. I have to admit, even though I’ve seen dozens of ice cream, muffin and bar recipes incorporating Biscoff, I’ve been more of a purist, using only the spread (on toast, apples, in banana milkshakes) or just eating the cookies. After hoarding Biscoff recipes on Pinterest, I finally decided to bite the bullet and bake with Biscoff. This recipe is a simple recipe that makes a sweet, dense bread, similar to a coffee cake.
Crunchy Biscoff Bread (I adapted the recipe found here.)
Makes 2 mini-loaves
Prep time: 10 minutes
Bake time: 35 minutes
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar (The original recipe called for granulated sugar, but I only had brown in the pantry.)
3 large eggs (I only had 2 eggs, so I just added a couple of teaspoons of water to the batter.)
1/2 teaspoon vanilla extract
Biscoff cookies, crushed (I used 7 for batter and 3 for topping. I crushed them in my Vitamix, but you could easily crush them with your hands.)
4 T Biscoff spread (Split between 2 loaves)
Preheat oven to 325°. Spray mini-loaf pans with cooking spray.
Using an electric mixer on medium speed, beat butter and sugar until light and fluffy.
Add eggs and vanilla. Mix well.
Gradually add in flour, baking powder and salt.
Gradually add flour mixture. Mix just until combined.
Add in crushed Biscoff cookies to the batter and mix until combined.
Divide batter between the 2 mini-loaf pans. Place about 2 T Biscoff spread on top of each loaf. Swirl Biscoff into batter using a butter knife.
Top loaves with more crushed Biscoff cookies.
Bake for 35 minutes, or until a pick inserted into the center of the loaf comes out clean. Cool completely in pan on wire rack (if you can even wait.)
How have you been enjoying Biscoff cookies and spread? Do you like it crunchy or do you like it smooth? Any Biscoff recipes you’ve been dying to try?