Biscoff Biscotti & May's Give-Away-Apron

This beautiful dish was a gift from my dear friend in Japan and her staff!

I love flying on Delta Airlines; the personal service from reservation to gate staff to flight attendants (& pilot) and of course, Biscoff cookies. My experience with Delta started when I was flying back and forth between Seattle and Lexington, Kentucky as Kelly was under going surgery and later, chemo.  When the cart service came around, I always asked for an extra package of Biscoff to take to my grandson and Kelly and they happily obliged.  Now, seven years later, I still prefer to fly Delta...and Biscoff cookies!

In addition to the cookies, I've discovered a Biscoff spread that I usually have on my toast in the morning or add it to my favorite recipes.

Today, I thought I'd give it a go in one of my favorites--Biscotti; another morning treat I love to eat on the go while I start my day.  I definitely credit my mother for giving me the gift of making up recipes and I know she'd love this one with her morning coffee.

Biscoff Biscotti
8T (1 stick) unsalted butter, softened to room temperature
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 cup Biscoff European Spread
1 1/2 tsp. vanilla extract
3 large eggs
3 1/4 cups King Arthur All-purpose Flour
1 tsp. baking powder
1/4 tsp. Kosher salt
2/3 cup chopped sliced almonds

 Preheat oven to 375F-degrees.  Line baking sheet with parchment paper.

In a stand mixer, using the paddle attachment, beat butter, sugars, Biscoff spread and vanilla extract together until fluffy.  While the mixer is running, add the eggs, one at a time.  Use a rubber spatula to scrape the sides of the bowl as needed.  

Add the dry ingredients and mix on low just until combined.  Remove the bowl from the stand and use the rubber spatula to make sure the dough is fully incorporated--DON'T OVER MIX!

Drop dough, making two lines approximately 3-inches x 15-inches--smooth to make two long logs, then gently pat the tops to flatten slightly.

Bake in the preheated oven for 20-25 minutes, lowering the temperature to 350F-degrees after 10 minutes.  The tops will be slightly cracked, dry and firm to the touch.

Cool about 10 minutes, then, transfer the logs, one at a time to a cutting board and use a serrated to slice in 3/4-inch wide biscotti. Lower the oven temperature to 325F-degrees to give the biscotti a second bake (Biscotti actually translates to twice-baked!)

You will need to line a second tray for the second log of cookies.  Place both trays in the oven and bake 7 minutes.  Remove and turn the biscotti over.  Return to the oven, changing the tray that was on the bottom to the top and the top tray to the bottom.  Bake another 7 minutes.  Remove from the oven and allow to cool completely before storage.  These cookies are great with coffee, tea, diet Coke and of course, a glass of wine--your choice.  Enjoy!

Now, for May's apron.  This fabric, of course, has a story like most of my aprons, but even more special.  As many of you know, our Kelly passed away five years ago on May 14, 2010.  While she was undergoing treatment for metastatic breast cancer, friends (and family) sent her lots of gifts reflecting the familiar pink ribbon.  She said to me one day, "Mom, I love the sentiment, but I really hate pink!"  So, each May, I have done an apron featuring her favorite color, orange.  This fabric also reflects her love of vintage-looking fabrics from the 40s.  I made her a quilt when she went off to Colorado State University for her masters with 40s fabrics and her son, Ari has on his bed now.  

If you would like to win this apron, please comment on any of my posts and you will have a chance.  Double-winners are accepted!




  

Biscoff Cookie Cake

You know how pleasantly surprised you are when something you try turns out?   When I was younger, helping my mother prepared Thanksgiving dinner, I begged her to let me add crushed Fritoes to the dressing.  My deduction was that it was a "corn" product, so what was the difference between adding that or adding the usual cornbread?  It turned out perfect, with a lot more flavor (I thought) than the cornbread and I've been making my dressing with it ever since.

Trying unusual ingredients in recipes has always been a fascination for me.  Today, I wondered what would happen if I substituted one of my favorite cookies, crushed, for the flour and needless to say, that smile came on my face again when this cake turned out.

A few years ago, when I was flying to Kentucky to visit Kelly, Matt, and Ari, I flew on Delta Airlines for the first time.  Instead of "just peanuts," they offer a choice of snacks and one of them was a package of Biscoff cookies.  Of course, I chose the cookies :-D!  I was hooked and wondered where I could get more.  There was a website and I immediately ordered a box...I mean, a carton.  I sent some to Kelly and she said, "Ari likes dipping them in the homemade jam I sent along with the cookies."  She was amazed how distinctively he just dipped!  I sent more when she was going through chemo last year, and she told me she liked to dip her's in some coconut milk ice cream as a treat for enduring the drug regimen.  I was thinking about that today as I crushed the cookies and wondered if she'd like the cake as well.

Biscoff Cookie Cake
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
6 large eggs
12 oz. (1 1 /2 pkgs) Biscoff cookies, crushed

1/2 cup milk
1/4 cup Biscoff spread 

1 cup pecans, chopped
7 oz. (1/2 pkg.) coconut

Preheat oven to 325F-degrees.  Spray a 12-cup Bundt pan with baking spray and set aside.
In a food processor, place the cookies (in batches if you have a smaller processor) and pulse until they've become fine crumbs. 

 In the bowl of the KitchenAid, using a paddle attachment, cream the butter and sugar until fluffy.  Add the eggs, one at a time, beating well after each addition.  Mix in the Biscoff Spread.  Add the crushed cookies along with the milk and mix just until combined on medium speed.  Stir in the chopped pecans and the coconut.  Spread the batter into the prepared Bundt pan.

Bake for 60 to 65 minutes or until a toothpick, stuck in the middle, comes out clean.  Let the cake rest in the pan for 10 minutes before turning out onto a plate.  Cool completely and dust with some confectioners' sugar, if desired.

To me, the cake tasted very similar to German's Chocolate Cake, which is really strange since there is no chocolate in it.  If you're lucky enough to live in the South or Midwest, you can find Biscoff cookies in your grocery store.  However, if you don't, alas, you will have to order them online as I do.  I believe this recipe would work with other plain cookies, but the unique flavor of Biscoff cookies make it worth the effort to find them. Enjoy!