A unique twist on a traditional Polish Babka. Cookie Butter, walnuts and a hint of cinnamon are a perfect filling that is rich and sweet and stunning.
To toast the walnuts: toss in a pan over medium heat and stir or toss until you can just smell them. Sprinkle with 1/2 tsp. sea salt. If they get too dark, they taste bitter. Not good eats.
Smear each piece of the dough with half of the Biscoff, coming to within an inch of the edges.
Slice the babka and serve it at room temperature; or rewarm individual slices briefly in a toaster oven with a little bit of butter and/or additional Biscoff Cookie Butter, if desired. There won't be any leftovers, but if there are just store, well wrapped, at room temperature. Freeze for longer storage.
*Turn the light on in your oven and place dough in to rise. The light gives enough warmth and it's draft free.