Watch the Full Step-by-Step
Servings: 25
- Mixing bowls
- Medium saucepan
- Rolling Pin
- 3-inch/7.5 cm round cutter
- Piping bags
- Baking sheets
- Heatproof bowl
- Small saucepan
- Kitchen scale
INGREDIENTS
- 1 cup plus 2 tablespoons/250 grams vegan butter, at room temperature
- 3¼ cups/400 grams all-purpose flour
- 1¼ cups/160 grams powdered sugar
- ¾ cup/80 grams almond flour
- ½ teaspoon vanilla extract
- Pinch salt
- 3 tablespoons/50 grams non-dairy whipping cream
- 1 teaspoon/5 grams psyllium husk
- ¼ cup plus 1 tablespoon/65 grams water
Filling:
- 3 tablespoons sugar
- ⅓ cup cornstarch
- 1½ cups soy milk
- 1 teaspoon vanilla extract
- 1 pound/500 grams marzipan, coarsely chopped
- 2 tablespoons banana purée
- ½ cup Biscoff cookie butter
Glaze:
- 1 cup Biscoff cookie butter
- 1 ounce/25 grams cocoa butter
- ½ cup Biscoff cookies, crushed
INSTRUCTIONS
- Beat the margarine, powdered sugar and vanilla in a stand mixer fitted with the paddle until pale and fluffy, about 3 minutes.
- Stir together the psyllium and water; let stand for 5 minutes to thicken. Whisk the flour, almond flour and salt in a separate bowl. Add the dry ingredients and psyllium mixture to the margarine mixture and mix on low just until a smooth dough forms. Shape into a disk, wrap tightly and refrigerate until firm, at least 3 hours or up to overnight.
- To make the filling, whisk the sugar and cornstarch in a medium saucepan. Gradually whisk in the soy milk and vanilla until smooth. Cook over medium heat, whisking, until the mixture boils and thickens to a pudding-like consistency, 3 to 5 minutes. Remove from heat.
- Transfer to a stand mixer fitted with the paddle, add the marzipan and banana purée, and mix until completely smooth. Let cool to room temperature.
- Heat the oven to 340°F/170°C. Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to ⅛ inch/3 millimeters thick. Cut into 3-inch/7.5 centimeter rounds, rerolling scraps as needed.
- Pipe about 1 tablespoon filling into the center of each round and top with 1 teaspoon Biscoff cookie butter. Fold the edges up to form a triangle, leaving a small opening in the center, and pinch the corners firmly to seal.
- Arrange 1 inch/2.5 centimeters apart on the prepared sheets. Bake until lightly golden at the edges and set, 15 to 20 minutes. Cool completely on the baking sheets.
- For the glaze, melt the Biscoff cookie butter and cocoa butter in a heatproof bowl set over barely simmering water, stirring until smooth. Spoon or dip the tops of the cookies in the glaze and sprinkle with crushed Biscoff cookies. Let stand until set before serving.