 Speculoos - Despite what I originally thought ... speculoos not a new form of eye wear or the act of pondering a subject. 😅🤦🏻♀️ Who knew that I've been enjoy speculoos, and even purchasing, it for years - without even knowing it. When the kids were little - we called the little crunchy cookies - air plane cookies. When I bought them in the grocery store, I referred to them by their brand name - Biscoff. Talk about genius marketing. I always just assumed that Biscoff was the appropriate name for the gingery cookies - like the way that Kleenex has convinced everyone that the appropriate term for a tissue, is a "kleenex." 🤧
Now that I know the proper name for a speculoos cookie, I see them more than ever. Trader Joes sells the most delicious jars of speculoos butter. I've even seen some seriously drool worthy speculoos ice cream.🍨 These little cookies have gone way beyond their humble beginnings as in-flight snacks. ✈️ I've experimented with recipes like speculoos granola bars and speculoos cupcakes and now I'm trying my hand at speculoos biscotti. These dip-able cookies were a clear favorite when served alongside an assortment of biscotti flavors. I love the sweet, buttery flavor of these crispy cookies and the best part is that the recipe doesn't use the whole package of cookies. #leftoversforthewin 😂  Speculoos Biscotti 1 cup sugar 1/3 cup butter or margarine 3 eggs 2 teaspoons vanilla extract 3 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 20 speculoos cookies, coarsely chopped
 Cool slightly. Slice into 1/2" slices on the diagonal. Bake for 10 more minutes per side.   This post is not sponsored by Biscoff. I'm open to the opportunity to partner with you though. 😉 #callmebiscoff I love creating recipes with your delicious cookies and butters and I'd love the opportunity to share them with you. 😅
Ciao!
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