Biscoff cookie spread made from crunchy Lotus cookies is the perfect paste for filling pastries.
You can make Biscoff paste yourself from Lotus biscuits found in the store. Adobe Stock / AOP
A new delicious paste is coming. Shake Nutella, Biscoff cookie spread is here. Biscoff’s sweet, cinnamon flavor is charming, if not downright intoxicating.
Biscoff cookie paste, made from peppery-flavored, super-crunchy Lotus cookies, which has quietly landed on store shelves, is a cinnamony and sticky, multi-purpose spread.
The filling, aromatic spread tastes good with toast, flatbreads, pancakes and waffles. It spins the world’s most delicious ear drops and you can also flavor fresh morning porridge with it. And I have to admit, the paste also tastes good when spooned straight from the jar. Its intoxicating taste takes care of that.
Biscoff tart is ready quickly. Mari Moilanen
Biscoff is a vegan and nut-free spread, which means it is also suitable for those for whom another delicious spread, Nutella, is not suitable due to its nuttiness.
Biscoff is very sticky, but you can make it runny by heating it for a short time in the microwave. This way, it can also be used in frostings and mixed into desserts. But be careful, because too much heat turns the paste into a cookie-like crisp again.
Biscoff tart is delicious for breakfast, brunch and dessert.
Biscoff Tart
(for 6–8 people)
2 prk croissant dough
½ cup Biscoff paste
1 egg for lubrication
three tablespoons of almond flakes for decoration
1. Open the croissant jars. Spread the dough on the baking paper. Cut the dough into pieces of two croissants and place the pieces next to each other so that they form a single sheet (six croissant pieces on top of each other. Press the already cut gaps of the dough closed.
2. Cut the dough in half in the width direction. Spread Biscoff paste on both halves and roll the dough starting from the long side.
3. Roll the roll into a spiral on a lightly greased, large, oven-proof pan or cake tin. Brush the pastry with a lightly beaten egg and sprinkle almond flakes on top. Bake in a 200-degree oven for about 40 minutes until the roll is cooked. If necessary, cover with baking paper if the surface browns too much.