THIS CARAMEL GOO has the consistency of thin peanut butter and the richness of Nutella. Biscoff is the brand of spread that Thomas DeGeest uses for his waffles, but you can take the following recipe in hand and, inspired by Wafels & Dinges, make your own cookie condiment.
MAKES ABOUT ¾ CUP
5 ounces Biscoff cookies (about 20 cookies; see Note) ½ cup confectioners’ sugar 8 tablespoons (1 stick) butter, at room temperature 1 teaspoon pumpkin pie spice ½ teaspoon ground cinnamon ½ teaspoon salt
Place the cookies in a food processor and process them to a fine powder. Add the confectioners’ sugar, butter, pumpkin pie spice, cinnamon, and salt and blend until smooth. Refrigerate, tightly covered, when not in use.
NOTE: Biscoff cookies are available in most grocery stores, or you could save up the snack-size packets from Delta flights.
