Cookinotti Biscotti

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.biscotti2

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.biscotti


Cookinotti Biscotti


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Imagine this: A cookie made into butter then made into a cookie again. Cookinotti Biscotti. Makes 20.
  • Difficulty:Easy
  • Prep Time:15 mins
  • Cook Time:45 mins
  • Freezable:Yes

Nutrition per portion

  • 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.
  1. Preheat oven to 350°F.
  2. Sift together flour, baking powder, baking soda, salt, and spices in a medium bowl.
  3. Beat eggs in a mixing bowl until frothy.
  4. Add sugar to eggs and continue beating on high for 2 minutes.
  5. Stir speculoos spread into the egg mixture. (I used Cookinotti)
  6. Add dry ingredients to egg mixture and stir until well combined. Stir in white chocolate chips, if using.
  7. 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.
  8. Bake at 350F for 20 minutes.
  9. Remove from oven and let cool slightly.
  10. Turn down oven heat to 300°F.
  11. Using a serrated knife, cut logs into 1/2 inch slices. Arrange on baking sheet and return to oven.
  12. Bake for 10-12 minutes, turn biscotti over and bake an additional 10-12 minutes (depending on the thickness of your slices). Let cool.
  13. Melt white chocolate and dip half of the biscotti in OR drizzle melted chocolate over top.
  14. Store in an airtight container.



  1. Marisa's Italian Kitchen

    I love biscotti in any form, adding cookinotti is an original concept for me! They look yummy 🙂

    1. dishnthekitchen

      Yeah, it’s kind of strange. A cookie that ended up in a spread being baked back into a cookie LOL

  2. thefoodblognet

    Until now, I have never heard of Cookinotti. But the concept makes me happy! I need some cookinotti. These biscotti look just amazing!!

  3. mdivadomestica

    We are trimming the tree & these are perfect for sitting at watching the lights. I see some cookinotti biscotti in my future!

    1. dishnthekitchen

      No tree up here yet until December. I just can’t do it. Hubby is putting the outside lights up today though.

  4. BeaFreitas

    These biscotti’s sound and look delicious! Nice photos

    1. dishnthekitchen

      Thank you Bea! Christmas is coming so it’s time to dig out the food props!

  5. Shareba (@InSearchOfYummy)

    I just want to dunk these in a hot cup of coffee!

    1. dishnthekitchen

      yep!! They work quite well for that…only trouble is I’ve just doubled my coffee intake!

  6. chef mimi

    These sound wonderful! Is this like cookie butter? Or something? I’m drawing a blank now…

  7. chefkreso

    Beautiful photos and even better recipe 😁

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