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By: Deanna Linder
Danya and I have been so busy working on different projects this past month (cookbooks, blog-stuff, magazines, etc.). One of our recent projects was a recipe booklet that was produced by the Israeli culinary magazine, Al Hashuchan, for a new item that just hit the supermarkets here in Israel, Speculoos Spread. We’ve had Biscoff Speculoss cookies readily available for some time now, but the spread, oh the spread has just finally made it here!
It was hard to choose only two recipes to share with our readers, they were all so good! Here are two of our favorite recipes, created by the fabulous Chen Shukrun.
A big thanks to Yaara Nir Kahlon– her ceramic dishes make food look so beautiful.
Speculoos Truffle Pops
Ingredients for about 35 pops:
1 package (250 grams/ 9 oz.) Biscoff Speculoos Cookies
100 grams/3.5 oz. blanched almonds
100 grams/3.5 oz. speculoos spread
1¼ cups (225 grams) cream cheese
2 tablespoons powdered sugar
35 lollipop sticks
For the topping:
300 grams/10.5 oz. dark chocolate, melted
2-3 tablespoons ground Biscoff Speculoos Cookies
Using a food processor, blend together the speculoos cookies and almonds until finely ground. Place the mixture in a bowl and add the speculoos spread, cream cheese and powdered sugar.
Using your hands, knead the mixture together until smooth. Cover bowl and refrigerate for one hour.
Remove from the refrigerator and use your hands to make 1-inch diameter balls. Place the balls on a baking sheet lined with parchment paper and place a lollipop stick in the center of each ball. Place baking sheet in freezer for 30 minutes.
For the topping: place the melted chocolate in a tall and narrow cup. Remove the truffles from the freezer and dip each one in the melted chocolate, allowing the left-over chocolate to dip back into the cup. Place the dipped truffles on a baking sheet lined with parchment paper and evenly sprinkle over the ground cookies. Place in the refrigerator until the chocolate has hardened.
Ingredients for about 25 cookies:
For the dough:
7 oz./200 grams butter, softened and cut into cubes
3.5 oz./100 grams powdered sugar
10.5/300 grams flour
1 teaspoon speculoos spread
1 egg yolk
For the filling:
7 oz./200 grams speculoos spread
4 tablespoons ground Biscoff Speculoos Cookies
2 tablespoons powdered sugar
6 comments to “Nice to Meet You: Speculoos Spread”
This stuff is out of this world! I discovered it about two years ago in a small store in Wadi Nisnas in Haifa. Since then I’ve used it in everything from alfajores to cheesecake. So glad to see the rest of the country is finally discovering it!
my jaw just dropped at the site of those hamantaschen. and are those profiteroles?? i looove speculoos!
Just found these in time for Purim 2014! This spread is incredible. I used it in these delicious pancakes: http://family-friends-food.com/caramel-pancakes/
Just found your blog and I’m loving your photos and these speculoos hamantaschen!