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Biscotti Lotus and Gluten
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Biscotti Lotus and Gluten

This Biscotti Lotus and Gluten recipe blends the caramelized sweetness of Lotus Biscoff cookies with the classic, crunchy texture of biscotti. The recipe incorporates all-purpose flour, making it a delightful, gluten-rich treat perfect for pairing with coffee or tea.
Course Dessert, Snack
Cuisine fusion, Italian
Keyword Biscoff, Biscotti, Biscotti Lotus and Gluten, Dessert, Gluten
Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings 12 biscotti slices
Calories 180kcal
Cost $8-$10

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Baking sheet
  • Parchment Paper
  • Serrated knife
  • Cooling rack

Ingredients

  • 1 cup (125g) All-purpose flour Provides structure to the biscotti
  • 1 tsp Baking powder For slight leavening
  • 1/4 tsp Salt Enhances flavor
  • 1/2 cup (100g) Sugar Granulated sugar for sweetness
  • 2 Eggs Room temperature
  • 1 tsp Vanilla extract For enhanced aroma
  • 1/2 cup (120g) Lotus Biscoff spread Adds caramelized flavor
  • 1/2 cup (80g) Crushed Lotus biscuits For texture and garnish
  • 1/4 cup (60g) Unsalted butter meltedAdds moisture
  • 1/2 cup (60g) Almonds (optional) Can be replaced with hazelnuts

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix Dry Ingredients:

  • In a bowl, whisk together the all-purpose flour, baking powder, and salt.

3. Cream Butter and Sugar:

  • In a separate large bowl, use an electric mixer to blend melted butter, sugar, and Lotus Biscoff spread until creamy.

4. Add Eggs and Vanilla:

  • Beat in the eggs, one at a time, followed by vanilla extract until fully combined.

5. Combine Wet and Dry Ingredients:

  • Gradually mix the dry ingredients into the wet mixture until a dough forms. It will be slightly sticky.

6. Add Mix-ins:

  • Fold in crushed Lotus biscuits and optional almonds, ensuring even distribution.

7. Shape the Dough:

  • On a lightly floured surface, shape the dough into a log approximately 12 inches long and 4 inches wide.

8. Bake the First Time:

  • Place the dough log on the prepared baking sheet and bake for 25 minutes or until lightly golden brown.

9. Cool Slightly:

  • Allow the baked dough to cool for 10 minutes. This makes slicing easier.

10. Slice the Biscotti:

  • Using a serrated knife, slice the log diagonally into 3/4-inch slices.

11. Second Bake:

  • Place the slices cut side up back on the baking sheet and bake for another 10 minutes per side, or until crisp and golden.

12. Cool Completely:

  • Transfer the biscotti to a wire rack and let them cool completely.

Notes

  • Substitutions: Use whole wheat flour for a nuttier taste or gluten-free flour for a gluten-free version.
  • Storage: Store in an airtight container for up to 2 weeks at room temperature.
  • Flavor Variations: Add a pinch of cinnamon or nutmeg for extra warmth.
  • Serving Suggestions: Perfect with coffee, tea, or hot chocolate.
Enjoy baking your Biscotti Lotus and Gluten—a perfect treat for any occasion!