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@iremdizinet.1: En Zayıf Profesör En Güçlü Büyücü Part 9 (Abone Ol ❣️) #dramatiktok #kesfetteyizzzzz #beniönecikart #drama #fypシ゚viral

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İremDiziNet
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Tuesday 13 October 2026 14:19:42 GMT
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dtz_joker
M.........B :
devamı
2026-10-13 15:13:15
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gudurat03
Gudurat 03×2013❤️‍🩹🇹🇲 :
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2026-10-13 14:43:59
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NO BAKE BISCOFF COOKIES #cookies #eid #biscoff #recipe #nobake COOKIE DOUGH 100 ml heavy cream (unwhipped) 250 g white chocolate 200 g Biscoff cookies 175 g mixed nuts, finely ground 1 g cinnamon powder (⅓ tsp) 15 g honey COATING sesame seeds FILLING 175 g Biscoff spread 20 g white chocolate Heat the heavy cream almost to a boil in a saucepan. Add the pieces of white chocolate and let it sit for 1 minute. Then stir until smooth. Set aside. Grind the Biscoff cookies finely in a food processor. Also grind the mixed nuts finely in a food processor. Add the ground Biscoff cookies, ground nuts, cinnamon powder, honey, and the white chocolate ganache to a deep bowl. Mix well until smooth. Take 20 grams of the cookie dough at a time and shape it into a ball. Repeat with the remaining dough. Place the sesame seeds in a bowl and roll the balls through them until fully coated. Place them on a sheet of parchment paper. Use a pastry ring or cookie cutter of about 4 cm in diameter and place the ball inside it. Gently press a small indentation in the center with your finger. Do not press all the way through. Repeat with all the balls. Fill each indentation with a layer of Biscoff spread. Pipe small dots of white chocolate on top. Drag a toothpick through them to create a marbled effect. Place the cookies in the freezer for 30 minutes, or until firm.
NO BAKE BISCOFF COOKIES #cookies #eid #biscoff #recipe #nobake COOKIE DOUGH 100 ml heavy cream (unwhipped) 250 g white chocolate 200 g Biscoff cookies 175 g mixed nuts, finely ground 1 g cinnamon powder (⅓ tsp) 15 g honey COATING sesame seeds FILLING 175 g Biscoff spread 20 g white chocolate Heat the heavy cream almost to a boil in a saucepan. Add the pieces of white chocolate and let it sit for 1 minute. Then stir until smooth. Set aside. Grind the Biscoff cookies finely in a food processor. Also grind the mixed nuts finely in a food processor. Add the ground Biscoff cookies, ground nuts, cinnamon powder, honey, and the white chocolate ganache to a deep bowl. Mix well until smooth. Take 20 grams of the cookie dough at a time and shape it into a ball. Repeat with the remaining dough. Place the sesame seeds in a bowl and roll the balls through them until fully coated. Place them on a sheet of parchment paper. Use a pastry ring or cookie cutter of about 4 cm in diameter and place the ball inside it. Gently press a small indentation in the center with your finger. Do not press all the way through. Repeat with all the balls. Fill each indentation with a layer of Biscoff spread. Pipe small dots of white chocolate on top. Drag a toothpick through them to create a marbled effect. Place the cookies in the freezer for 30 minutes, or until firm.

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