Biscoff Cookie Butter Puff Pastry Palmiers

Imagine biting into a golden, flaky palmier with the irresistible caramelized crunch of caramelized sugar and the deep, spiced warmth of Biscoff cookie butter. This recipe combines the elegance of a classic French pastry with the beloved flavor of Speculoos, creating a cookie that’s simple to make but tastes like it came from a high-end bakery.

These palmiers are ridiculously easy to make using store-bought puff pastry and are perfect for holiday cookie exchanges, afternoon tea, or just because you deserve a treat. The combination of smooth Biscoff spread and crushed Biscoff biscuits gives them an incredible texture and flavor that’s impossible to resist .

How to Make Biscoff Palmiers

Follow these simple steps for perfectly crisp, caramelized palmiers.

1. Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper .
2. Crush the Biscoff biscuits. Place the biscuits in a resealable bag and crush them into fine crumbs using a rolling pin or the back of a spoon .
3. Prepare the pastry. On a lightly floured surface, gently roll the thawed puff pastry into a 10×14-inch rectangle, smoothing out any creases. You can leave it on the baking sheet for easier handling .
4. Spread the Biscoff. Using a spatula, spread a thin, even layer of Biscoff spread over the pastry, getting right to the edges. You can warm the spread slightly if it’s too thick to spread easily .
5. Add the crumbs. Sprinkle the crushed Biscoff biscuits evenly over the spread. Gently press them in with a spatula so they adhere to the spread .
6. Fold the pastry. Take the edge of the pastry and make a fold all along the edge, then roll it over until it curves inwards toward the middle. Repeat for the other side until the two rolls meet in the center .
7. Chill thoroughly. Wrap the rolled pastry log in plastic wrap or fold the baking sheet over it. Refrigerate for at least 20 minutes until firm. This is essential for clean slicing and preventing the palmiers from unrolling in the oven .
8. Slice and bake. Using a sharp knife, slice the chilled log into ½-inch thick pieces. Place them cut-side up on the prepared baking sheet, leaving space between each .
9. Sprinkle with sugar (optional). For extra caramelized crunch, sprinkle the tops with a little brown sugar .
10. Bake for 12-15 minutes, or until crisp and golden brown .
11. Cool slightly on the baking sheet before transferring to a wire rack to cool completely. They crisp up as they cool.

5 Tips for Perfect Biscoff Palmiers

Work with cool dough. If the pastry becomes warm and sticky while you’re working, pop it back in the fridge for 10 minutes. Cold butter is essential for flaky layers .

Don’t overfill. A thin, even layer of Biscoff spread is all you need. Too much filling will leak out during baking and create a sticky mess .

Chill before slicing. This step is non-negotiable. Chilling the log firms up the butter and filling, ensuring clean slices and preventing the palmiers from unrolling in the oven .

Use a sharp knife. A dull knife will crush the layers and compress the pastry. Use a sharp, serrated knife for clean, even slices .

Watch the baking time. Palmiers can go from golden to burnt very quickly. Start checking around 12 minutes and pull them out as soon as they’re deep golden brown .

3 Delicious Variations to Try

Chocolate Biscoff Palmiers. Swap the Biscoff spread for chocolate spread (like Nutella) and use chocolate biscuits instead of Biscoff. This is a great option for chocolate lovers .

Peanut Butter and Chocolate Palmiers. Replace the Biscoff spread with peanut butter chocolate spread (like Reese’s) and sprinkle with chopped roasted peanuts for extra crunch .

Cinnamon Sugar Biscoff Palmiers. After spreading the Biscoff, sprinkle a mixture of cinnamon and sugar over the top before rolling. This adds an extra layer of warm, spiced flavour .

How to Store and Reheat

Store baked palmiers in an airtight container at room temperature for up to 5 days. To keep them crisp, place a piece of parchment paper between layers.

You can also freeze unbaked palmiers. Arrange the sliced palmiers on a baking sheet and freeze until solid. Transfer to a freezer bag and freeze for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.

To reheat: Warm in a 180°C (350°F) oven for 3-5 minutes to bring back the crispiness. Avoid the microwave—it will make them soft.

Frequently Asked Questions

Why did my palmiers unroll in the oven?
This usually happens when the pastry log wasn’t chilled long enough. Make sure to chill for at least 20 minutes before slicing. Rolling too loosely or overfilling can also cause them to separate .

Can I use homemade puff pastry?
Yes, but store-bought puff pastry is much easier and works perfectly. Just make sure to use a good-quality brand with real butter for the best flavour .

Can I make these ahead of time?
Absolutely. You can assemble the palmiers up to the slicing stage, arrange them on a baking sheet, cover, and refrigerate for up to a day before baking. You can also freeze them unbaked for longer storage.

Why didn’t my palmiers puff up?
The most common causes are using warm pastry, an oven that isn’t hot enough, or not chilling the dough before baking. Always keep puff pastry cold and bake at 200°C (400°F).

What is the secret to perfect palmiers?
The key is using high-quality, all-butter puff pastry and ensuring it’s properly chilled before baking. This helps achieve the ideal flaky, crisp texture .