• Homemade Biscoff Spread
  • ooo yum!! I just purchased my second jar of Biscoff spread. This looks like an amazing idea!
  • Biscoff ice cream is the perfect dessert when made with that irresistible Biscoff spread!
  • Love The Spread Biscoff Spread The Love Contest | #BiscoffSpreadsLove

Biscoff Creamy Spread - 14.1 Ounce


Biscoff Spread comes in both smooth and crunchy varieties. I find the smooth vastly preferable. The crunchy with little cookie bits mixed in sounds great, but the texture is reminiscent of muddy gravel. In my travels I've seen it at Fresh & Easy and WinCo, but it may have infiltrated other grocers by now. Trader Joe's also has its own Speculoos Cookie Butter that costs less and is equally delectable, and disappears from their shelves practically in the blink of an eye.

If you've had Nutella, the Italian chocolate-hazelnut spread, know that Biscoff spread is considerably more delicious. Yes, more delicious than Nutella. It's terrific on all kinds of things. Baguettes, croissants, pretzels, bagels, apples, tortillas, you name it. What makes it so much of a guilty pleasure is that my favorite application is to sneak it by the spoonful directly from the jar. It's hard to say whether I like it so much right out of the jar because it's just plain delicious (which it certainly is), or if it seems even more delicious because I feel like I'm doing something naughty.


Aldi’s now carries Biscoff spread

The other day I picked up my first jar of biscoff spread. For those of you who may not have seen it yet, it is a smooth spread made from the popular biscoff tea biscuits. My family finished the jar in record time and asked me for another. While I was happy to buy more I had to wonder if I could make it myself. I mean, the ingredients are pretty straightforward and I have a food processor. Since my local store was out of actual biscoff biscuits I substituted the Trader Joe’s teatime biscuits instead. They are brown sugar based and taste exactly like biscoff. Then, I whipped it up in the food processor with the oil, vanilla and sugar and it was done! Homemade biscoff spread! My food processor was not able to get it quite as smooth as the supermarket version, but that was fine with us. I also learned a valuable lesson, don’t add too much oil or else you’ll have to add more cookie crumbs to balance it out. When you add in the oil do so only in drips, mixing well between each addition. This way nothing will get too oily. We like this spread served on toast or rice cakes. It is so much fun for everyone and a welcome break from nutella!