Biscoff Crumbs Recipe
Make Biscoff Crumbs Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crumb Base
Optional Mix-ins & Toppings
Method
Crumb Base
- 1
Prepare cookies
Measure 2 cups of Biscoff cookies and place them in a food processor. Pulse until you have a mix of fine crumbs and a few slightly larger pieces for texture (about 20–30 pulses). If you don't have a food processor, place cookies in a heavy-duty zip-top bag and crush with a rolling pin until fine.
- 2
Melt butter
In a small saucepan over low heat or in a microwave-safe bowl, melt 3 tablespoons unsalted butter until fully liquid. Let it sit a few seconds so it stops sizzling but remains pourable.
- 3
Combine and season
Transfer cookie crumbs to a medium bowl. Sprinkle in 1 tablespoon granulated sugar, 1 teaspoon ground cinnamon, and 1 teaspoon fine sea salt. Pour the melted butter over the crumbs and stir with a spatula until evenly moistened and holding together when pressed. If mixture seems too dry, add up to 1 additional tablespoon melted butter; if too wet, stir in up to 2 tablespoons extra crushed cookies.
- 4
Optional bake for firmer crumbs
For a slightly toasted, firmer crumb (useful for crusts or toppings), spread the moistened crumbs in a thin layer on a baking sheet and bake at 325°F (160°C) for 8–10 minutes, stirring once halfway through. Allow to cool completely before using.
Optional Mix-ins & Toppings
- 5
Add nuts
If using chopped toasted nuts, fold 1/4 cup finely chopped toasted pecans or walnuts into the cooled crumbs so they distribute evenly. Toast nuts by spreading them on a sheet and baking at 350°F (175°C) for 6–8 minutes, then cool and chop.
- 6
Add Biscoff spread or drizzle
For a more intensely biscoff-flavored crumb, warm 2 tablespoons Biscoff spread in the microwave for 10–15 seconds until pourable and whisk briefly. Either stir into the crumbs to bind slightly or reserve and drizzle over finished desserts.
- 7
Finish
If you want a light finish, sift 1 teaspoon confectioners' sugar over the crumbs immediately before serving or using as a topping. Store unused crumbs in an airtight container at room temperature for up to 5 days, or freeze for up to 1 month.