For those of you wrinkling your foreheads at this post title, allow me to explain. Cookinotti is the ultimate indulgence. It’s basically ginger spice cookies crushed up and made into a spreadable paste, similar in texture to smooth peanut butter. Yep, spreadable cookies.
Cookinotti is but one brand of this wonderful, spreadable cookie indulgence that originated in Belgium and spread in popularity across Europe, eventually landing on North American shores a few short years ago. At one time, Belgians began to crush spice cookies (Speculoos) and sprinkle them on top of buttered toast. Eventually some genius had the bright idea that they should combine the two and speculoos spread was born. Since spice cookies contain any combination of cinnamon, nutmeg, cloves, ginger, and lots of butter…the logical conclusion that any cookie (or gingerbread) lover would make is that they are perfect for the holiday season. And so I present to you…Cookinotti Biscotti.
- 2 1/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp fresh ground nutmeg
- 1/2 tsp salt
- 3 large eggs
- 1 cup sugar
- 1/2 cup Cookinotti
- 1/2 cup small white chocolate chips (optional) You can either add them to the biscotti during step 6 OR melt and dip/drizzle over the cooled biscotti.
- Preheat oven to 350°F.
- Sift together flour, baking powder, baking soda, salt, and spices in a medium bowl.
- Beat eggs in a mixing bowl until frothy.
- Add sugar to eggs and continue beating on high for 2 minutes.
- Stir speculoos spread into the egg mixture. (I used Cookinotti)
- Add dry ingredients to egg mixture and stir until well combined. Stir in white chocolate chips, if using.
- Divide dough into half and place on a parchment lined baking sheet. Pat into flat rectangles with well floured hands until they are approximately 1/2 inch thick.
- Bake at 350F for 20 minutes.
- Remove from oven and let cool slightly.
- Turn down oven heat to 300°F.
- Using a serrated knife, cut logs into 1/2 inch slices. Arrange on baking sheet and return to oven.
- Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices). Let cool.
- Melt white chocolate and dip half of the biscotti in OR drizzle melted chocolate over top.
- Store in an airtight container.