Biscoff Sandwich Cookies
Irresistibly creamy Biscoff spread is sandwiched between two crispy, buttery almond-scented cookies to make your day just a little bit sweeter.
Ingredients
- 4 cups all-purpose flour, 480 grams
- ¼ tsp salt
- 1 cup unsalted butter, room temp (226 grams)
- 1 cup granulated sugar, 220 grams
- 2 eggs
- 2 tsp almond extract
- ¼ cup Biscoff spread
Instructions
- Preheat the oven to 350℉ / 180℃ and line your baking tray with parchment paper; set aside.
- Mix the flour and salt together in a large bowl and keep aside.
- In the bowl of stand mixer add the butter, sugar, and almond extract and beat them together on medium-high till the mixture turns creamy (2-3 min) (You can also use electric hand mixer for this).
- Add in the egg and mix beat it's combined well.
- Add in the dry mixture in batches and mix till it forms a dough.
- Flatten the dough, wrap it with a cling wrap, and refrigerate for at least an hour.
- Once chilled, take the dough out and let if rest for 5 minutes at room temperature. Roll out the dough on a lightly floured surface to ¼ inch thickness and cut out cookies using a 3-inch fluted round cookie cutter.
- Cut out a smaller section in the middle for the Biscoff to beautifully show using the back of a moderately sized piping tip (1-1 ½ inch) from one of the two cookies.
- Place the cutouts on the prepared baking tray and bake for 12-15 min in a preheated oven.
- Let the cookies cool for 5 minutes in the baking tray before transferring them to a wire rack to cool completely.
- Apply a generous amount of Biscoff spread on the cookie without the cut-out. and then place the cut-out cookie on top. Press gently to make a sandwich.
- Enjoy!
Notes
• You can sprinkle the powdered sugar on top of the cut-out cookies before placing them on top.
• Chill the dough in the refrigerator for at least an hour. This will make it easier to roll out and cut into shapes without sticking. It will also help the cookies maintain their shape while baking.
• Use a fluted round cookie cutter to create the outer shape of the cookies. For the inner cut-out, a piping tip of 1-1 ½ inches works well. This will create a beautiful design and allow the Biscoff spread to peek through.
• Bake the cookies in a preheated oven at the recommended temperature and time. Keep an eye on them as they bake, as oven temperatures may vary slightly. The cookies should be slight golden around the edges when done.
• Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack. This will help them firm up and prevent them from breaking.
• Store any leftover cookies in an airtight container at room temperature for up to 5 days. The cookies may soften slightly over time but will still be delicious.
Nutrition
Calories: 157kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 27mgSodium: 25mgPotassium: 24mgFiber: 0.5gSugar: 7gVitamin A: 205IUCalcium: 6mgIron: 1mg
Did You Make This Recipe?Tag @EasyCookieRecipes and leave a rating