Biscoff Cookies (Speculoos Cookies)
"This cookie has been loved in Belgium for hundreds of years and is now becoming popularover the world.Famous chefs have it on their dessert menu, and a major American Airline has been serving this type of cookie onboard for years with great demand. The biscoff dough is best made a day or two ahead and placed in the refrigerator. This will make the dough easier to work with and give the brown sugar and exotic spices time to blend and create an irresistible cookie. Keep these cookies in a tight wrapped plastic bag to keep them crisp. Spices can be expensive, but look in your grocery store for bulk spices. They are usually a bargain!..."
INGREDIENTS
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4 cups all-purpose flour*
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2 teaspoons baking soda
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4 teaspoons cinnamon
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1/2 teaspoon ginger
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1/2 teaspoon cloves
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1/2 teaspoon cardamom
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1/4 teaspoon white pepper
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2 sticks unsalted butter, soft
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2 cups packed Dixie Crystals Dark Brown Sugar
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1 large egg + 1 egg white
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1/2 teaspoon salt
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1 cup sliced almonds (optional)
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*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
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