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Biscotti vs. Biscoff and Recipes for Both


“A rose by any other name…” Biscotti are twice-baked cookies that originated in the Italian city of Prato. They are formed by baking a thick oblong-shaped mound of dough, then slicing into 1/2” slices and baking the slices until very crisp. Biscotti are not to be misconstrued with the popular European cookies served onboard the flights of a major airline, Biscoff cookies, which are actually Speculaas or Speculoos, traditional Christmas cookies that originated in the Netherlands and Belgium - thin rolled or stamped crisp spice cookies. The two types of cookies are entirely different in both taste and texture. Unfortunately, some of the flight attendants for this major airline (the term moron comes to mind) are not savvy enough to learn about new things pertaining to their job, and they refer to the Biscoff cookies as biscotti. This is, of course, a blatant misrepresentation of both types of cookies – tantamount to calling a seat belt a tie-up or an exit window a people chute. This practice is also quite embarrassing to those flight attendants who have bothered to find out the proper term, which, although not really important in the grand scheme of things, makes it appear to the general passenger that the flight crew knows their job and that personal safety is in good competent hands.
””
Biscotti, which can be made with the Master Baking Mix, are quick and easy, and keep well. Speculaas cookies (or Biscoff Clones), since they are rolled, are a little more work, but well-worth the time; they also keep well. To make the Biscoff Clones taste exactly like the packaged ones, make sure they are baked until very brown – Europeans tend to like their baked goods darker brown rather than golden brown like in the US. The official Hancock tasters, as well as several flight attendants from the airline that serves the cookies, agreed that the “overbaked” rolled ones taste most like the Biscoff originals, but they liked the ones that were scooped, rolled into balls, and flattened best.
””
What follows are two recipes – one for Almond Biscotti and one for Biscoff Clones, which, after several attempts, are very close to the real Biscoff cookies. It’s a good idea to make both to see which is your favorite, and, whether you feel it’s important or not, you’ll even be savvy enough to call them by their correct names.

Quick Almond Biscotti


About 3 dozen

1 cup whole almonds

3 tablespoons softened butter
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1 teaspoon almond extract

1 3/4 cups master baking mix
  1. Preheat oven to 350°.

  2. Line a baking sheet with parchment; set aside.

  3. Place the almonds on a baking sheet and toast 8-10 minutes or until they begin to smell good; remove from the oven and coarsely chop. Set aside to cool.

  4. Cream the butter, brown sugar, egg, and extracts until light and fluffy; stir in the master baking mix and mix well.

  5. Add the almonds and mix until they are evenly distributed.

  6. Turn the dough onto the prepared baking sheet, divide it in half, and form each half into a rectangle 10 inches long and 3 inches across.

  7. Bake in the preheated oven 20-25 minutes or until golden brown.

  8. Remove from the oven and cut each rectangle into 18 slices, about 1/2" wide.

  9. Turn the slices on their sides and return the pan to the oven.

  10. Bake an additional 8 to 10 minutes or until crisp and golden.

  11. Cool on racks and store in an airtight container.

Amount Per Serving
Calories 69 Calories from Fat 36
Percent Total Calories From: Fat 53% Protein 8% Carb. 39%

Nutrient Amount per Serving
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 8 mg
Sodium 75 mg
Total Carbohydrate 7 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 1%

Biscoff Clones


5-6 dozen depending on size of cookie cutters
1 cup butter
1 cup brown sugar
1 cup granulated sugar
2 eggs
2 tablespoons water
1 teaspoon vanilla

3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
  1. Cream the butter with the sugars; beat in the eggs, water, and vanilla.

  2. Measure the dry ingredients into a fine strainer over the butter mixture; shake through.

  3. Mix well, and if necessary, refrigerate the dough until it is firm enough to roll.

  4. Preheat oven to 375°.

  5. Roll out the dough to 1/4" and cut into desired shapes, or scoop into 1" balls and flatten.

  6. Place on parchment-lined or greased baking sheets and bake 7-10 minutes or until very brown and crisp.

  7. The balls may take a little bit longer to bake.

  8. Transfer the baked cookies to cooling racks.

Amount Per Serving
Calories 62 Calories from Fat 25
Percent Total Calories From: Fat 40% Protein 5% Carb. 55%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 13 mg
Sodium 56 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 1%


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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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