Biscoff Peanut Cookies (No Bake)
Najat
Photo by Najat
If you love the rich, caramelized flavor of Biscoff and the crunch of nuts, this no-bake treat is going to be your new favorite! With a buttery biscuit base, a creamy peanut and sesame filling, and a luscious Biscoff-chocolate topping, every bite is pure indulgence. The best part? It’s super easy to make—just layer, chill, and enjoy.
Ingrediënten
COOKIE DOUGH
PEANUT MIXTURE
FILLING
TOPPING
Shop ingredients:
Tips
Press the base firmly with the back of a spoon or the bottom of a glass to prevent crumbling when cutting.
Chill the cookie base in the fridge or freezer for 5-10 minutes for extra firmness.
Lightly toast the peanuts and sesame seeds in a dry pan for enhanced flavor.
When pouring the topping, quickly drizzle the white chocolate and marble it with a toothpick before it thickens.
Allow the dessert to set properly before cutting. Use a sharp knife and warm it slightly under hot water for cleaner cuts.
Store in an airtight container for a few days.
Stappenplan
Finely grind the Maria biscuits in a food processor.
Melt 165 g butter in a saucepan over low heat.
For the cookie dough, mix the melted butter with the ground biscuits.
Line a springform pan with parchment paper and evenly spread the cookie dough over the base. Press firmly with the back of a spoon. Place the pan briefly in the fridge.
Grind the peanuts in a food processor until smooth.
Finely grind the sesame seeds in a food processor.
In a bowl, combine the ground peanuts and sesame seeds.
Add the powdered sugar, 150 g biscoff spread, cinnamon powder, and 50 g melted butter. Knead until smooth.
Remove the springform pan from the fridge and evenly pour 100 g melted biscoff spread over the cookie base. Spread the nut mixture on top and press firmly to create a smooth surface.
Melt 125 g Biscoff spread in a saucepan over low heat.
Melt the white chocolate using a double boiler. Set aside 15 g and place it in a piping bag.
Mix the remaining 60 g white chocolate with the melted biscoff spread until smooth.
Pour the biscoff-chocolate mixture over the layer of nuts and smooth it out. Drizzle thin lines of the reserved white chocolate over the topping and create a marbled effect using a toothpick. Let the dessert set in the refrigerator for 4-5 hours, preferably overnight.
Cut into squares or diamond shapes. Enjoy!
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