Cookie Butter Biscotti

Cookie Butter Biscotti

David Venable

Prep Time: 1 hour, 30 minutes

Serves: 4–6 people

Ingredients

  • 2-1/2 cup AP flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 4 Tbsp unsalted butter-cold, cubed
  • 3/4 cup sugar
  • 1/2 cup cookie butter
  • 3 eggs
  • 1 tsp vanilla

Preparation

Combine flour, baking powder, salt, and cinnamon in a bowl. Using a pastry cutter or fork, incorporate the cold butter into the flour mixture. Set aside.

In a stand mixer or using a hand mixer, beat the sugar and cookie butter together until combined. Add eggs one at a time until blended. Add vanilla.

Remove the dough and form it into 2 logs, wrap in plastic, and refrigerate for 1 hour. Unwrap the cookie logs and place on a parchment-lined cookie sheet.

Bake the logs at 325°F for 30 to 40 minutes or until golden. Use a toothpick to check that the center is cooked.

Place the logs on a cutting board and using a serrated knife, slice the cookies on a diagonal, separate, and bake for 15 to 20 more minutes so the cookies dry out.

Cool before serving. Enjoy!

Cook's Notes

These cookies have a mild yet distinct cookie butter flavor. If you want a stronger cookie butter flavor, microwave a half cup extra cookie butter and drizzle it over the biscotti before serving.

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