Biscoff Palmiers

Biscoff Palmiers are the quickest way to turn humble puff pastry into caramel-kissed, bakery-worthy cookies. In just under an hour you’ll have a tray of crisp, buttery spirals swirling with warm speculoos spice—perfect for coffee breaks, lunchboxes, or a last-minute dessert.

Biscoff Palmiers Recipe Overview

Total time: About 46 minutes  |  Active prep: 15 minutes  |  Chilling: 15 minutes  |  Baking: 16 minutes  |  Yield: About 20 cookies (4–6 servings)

Ingredients:

• 1 sheet all-butter puff pastry, chilled (approx. 10 × 12 in / 250 g)
• 4 tablespoons smooth speculoos (Biscoff) spread, at room temperature
• 4 speculoos cookies, finely crushed (about 2 tablespoons)
• 1 small egg beaten with 1 teaspoon water (optional, for egg wash)
• 1 tablespoon granulated sugar (optional, for extra caramelization)

Instructions:

1. Prep the oven & pan. Preheat your oven to 200 °C / 400 °F with a rack in the center. Line a large rimmed baking sheet with parchment paper and set aside.
2. Unroll & position the pastry. Lightly flour your work surface and unroll the chilled puff pastry so the long edge is facing you (this orientation makes larger, more defined palmiers).
3. Spread the filling. Dollop the room-temperature speculoos spread onto the pastry and use an offset spatula to coat evenly, stopping ½ inch from every edge to prevent leaking during baking.
4. Add crunchy contrast. Sprinkle the finely crushed speculoos cookies over the spread, distributing right to the borders for extra caramel flavor in every bite.
5. Create the first roll. Starting from the left long edge, roll the pastry tightly toward the center, keeping the cylinder even and snug.
6. Mirror the roll. Repeat with the right long edge so the two rolls meet neatly in the exact middle, forming a double scroll.
7. Chill for clean slices. Gently press the two rolls together, wrap the entire log in plastic wrap, and refrigerate for 15 minutes; this firms the butter and guarantees crisp layers.
8. Slice the cookies. Using a sharp knife, cut the chilled log into ½-inch (1.25 cm) slices. Lay each slice cut-side up on the prepared baking sheet, spacing them 2 inches apart for proper air flow.
9. Optional finish. Lightly brush the tops with egg wash and sprinkle with granulated sugar for an extra glossy, toffee-like crust.
10. Bake & flip. Bake for 14–16 minutes, turning each palmier over halfway through to ensure even puffing and deep golden caramelization on both sides.
11. Cool & crisp. Transfer the hot cookies to a wire rack. They will firm up and become shatter-crisp as they cool completely—resist the urge to sample too soon!

FAQ: Biscoff Palmiers

Q: Can I prepare Biscoff Palmiers ahead of time?
A: Absolutely. Slice the unbaked palmiers, freeze them flat on a tray, then move them to a freezer bag. Bake straight from frozen, adding 2–3 minutes to the oven time.

Q: How do I keep the cookies crisp after baking?
A: Once cooled, store the palmiers in an airtight container at room temperature for up to four days. If they soften, pop them back into a 180 °C / 350 °F oven for 3 minutes to re-crisp.

Q: Can I add another flavor to the filling?
A: For a marbled effect, replace half of the speculoos spread with chocolate-hazelnut spread—just be sure both spreads are room temperature so they swirl together easily.

Conclusion:

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You can also learn more about 4 speculoos cookies, finely crushed (about 2 tablespoons) here: 4 speculoos cookies, finely crushed (about 2 tablespoons) on www.allrecipes.com.