Biscoff spread is cookie butter. It’s a smooth, thick, nut-free spread. Cookie butter is a creamy, soft preserve that senses savory and sweet. This silky-smooth spread is packed with a unique caramelized flavor and aromatic flavorings. The texture varies from creamy to crunchy.
Cookie butter is used in baking, the same way peanut butter or hazelnut spread is used. It’s used in cookies and bars, ideal on toast, and many eat right out of the jar with a spoon.
The basic elements of Lotus Biscoff Hazelnut Lasagne are both the Biscoff, as well as the hazelnut spread, which enhances the overall flavor.
Apart from the spread, Biscoff Cookies are used which are crunchy, buttery, aromatic, and have exactly the right amount of sweetness.
Biscoff Cookies are like fine shortbread cookies with a whole lot of spice and a deep caramel flavor.
This layered dessert is only five ingredients, so there’s nothing stopping you from making it at home. It’s a no-bake dessert and easily made in a short time.
The Crunchy Base
Biscoff Cookies are like fine shortbread cookies with a deep caramel flavor. These cookies infuse with butter and flour, a hint of cinnamon, nutmeg, ginger, and cloves, they are modified.
The Creamy Layers
A well-whisked cream is layered along with the Biscoff, and hazelnut spread three times along with the Biscoff cookies in between.
The Presentation
The dessert is presented with a finely designed layering of hazelnut and Biscoff spread, with crushed caramelized cookies around.
LOTUS BISCOFF HAZELNUT LASAGNA
INGREDIENTS:
- Lotus Biscoff cookies 2 packs
- Whipped cream 500 ml
- Sugar 1 tbsp
- Biscoff spread 1 1/2 cups
- Hazelnut spread 1 cup
INSTRUCTIONS:
- Melt Biscoff and hazelnut spread in the microwave until pouring consistency.
- Take a clear flat serving dish and arrange a layer of cookies at the base.
- Set a layer of cream over the biscuits, then drizzle Biscoff and hazelnut spreads on top.
- Repeat the steps three times with the same form of layerings, with the last layer of cream on top.
- Place some Biscoff and hazelnut spreads in a piping bag and pipelines on top of the cream layer.
- Use a skewer to form a design by stroking the skewer up and then down in the opposite direction.
- Add crushed Biscoff cookies on the sides of the serving dish to make it more presentable.
- Refrigerate for 6 to 8 hours.
LOTUS BISCOFF HAZELNUT LASAGNA
Ingredients
- Lotus Biscoff cookies 2 packs
- Whipped cream 500 ml
- Sugar 1 tbsp
- Biscoff spread 1 1/2 cups
- Hazelnut spread 1 cup
Instructions
- Melt Biscoff and hazelnut spread in the microwave until pouring consistency.
- Take a clear flat serving dish and arrange a layer of cookies at the base.
- Set a layer of cream over the biscuits, then drizzle Biscoff and hazelnut spreads on top.
- Repeat the steps three times with the same form of layerings, with the last layer of cream on top.
- Place some Biscoff and hazelnut spreads in a piping bag and pipelines on top of the cream layer.
- Use a skewer to form a design by stroking the skewer up and then down in the opposite direction.
- Add crushed Biscoff cookies on the sides of the serving dish to make it more presentable.
- Refrigerate for 6 to 8 hours.
Nutrition Facts
LOTUS BISCOFF HAZELNUT LASAGNA
Serves: 8 - 10
| Amount Per Serving: | ||
|---|---|---|
| Calories | 150 | |
| % Daily Value* | ||
| Total Fat 6g | 9.2% | |
| Saturated Fat | 0 | |
| Trans Fat 2.5g | ||
| Cholesterol 75 mg | 25% | |
| Sodium 115mg | 4.8% | |
| Total Carbohydrate 23g | 7.7% | |
| Dietary Fiber 0.4g | 0% | |
| Sugars 12g | ||
| Protein 2g | ||
| Vitamin A 5% | Vitamin C 0% | |
| Calcium 26% | Iron 1% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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