Recipe courtesy of The Morris Truck
Show: Eat St.
Episode: Miso Hungry
2 hr
40 min
10 sandwiches


Mascarpone Mix:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon salt 
  • 1/3 cup honey 
  • 2 tablespoons vanilla extract 
  • One 16-ounce container mascarpone 
Speculoos Cookies:
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/4 cups brown sugar 
  • 1 large egg 
  • 2 cups all-purpose flour, plus more as necessary
  • 1 tablespoon ground cinnamon 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground clove 
  • 1/2 teaspoon baking powder 
  • 1/2 teaspoon salt 
Speculoos Spread:
  • 1/2 cup brown sugar
  • 1 tablespoon ground cinnamon, or more to taste 
  • 1/3 cup coconut oil, melted
  • 2 tablespoon vanilla extract 
  • Salt
  • Sourdough bread, 20 slices 
  • Apple blossom honey, for drizzling
  • Confectioners' sugar, for sprinkling 


For the mascarpone mix: Whisk together the sugar and salt. Add the honey and vanilla and whisk until emulsified. Whisk the mascarpone into the mixture, adding water if necessary to reach a consistency a little more liquid than smooth peanut butter.

For the speculoos cookies: Cream the butter and sugar together until smooth and light in color. Whisk in the egg until light and fluffy. In a separate bowl, whisk together the flour, cinnamon, ginger, clove, baking powder and salt and fold into the wet mixture until completely incorporated. Add extra flour if necessary to create adhesiveness (the mixture should be slightly wet but not tacky). Split into two rolls, wrap in plastic and let chill in the fridge for at least 1 hour.

Preheat the oven to 350 degrees F. Line a sheet tray with parchment paper. Roll the dough out with a rolling pin on a floured surface to 1/16-inch thickness. Cut out cookies with a 1-inch cookie cutter and place on the prepared sheet tray 1/4-inch apart. Bake until the edges begin to brown slightly, 8 to 10 minutes. Remove, flip and cool on a rack.

For the speculoos spread: Pulse half of the speculoos cookies in a food processor until crumbs form (you should have about 2 cups). Add the brown sugar and cinnamon and pulse until combined. (Reserve the remaining cookies for another use.) Slowly add the coconut oil to emulsify. Add the vanilla extract. Slowly add enough water until a paste is formed, then remove half the paste and set aside. Continue to add water to the remaining paste until thin. Slowly work the reserved paste back into the mixture until a consistency similar to peanut butter is reached. Check seasoning and adjust as desired with more brown sugar, vanilla, salt or cinnamon.

To assemble: Grill the bread on a skillet until warm. Spread the mascarpone mix and speculoos spread on the bread. Drizzle with apple blossom honey. Close the sandwich and sprinkle with powdered sugar.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:


Sweet and Spicy Grilled Cheese Sandwiches

Recipe courtesy of Ellie Krieger

Sweet Chili Steak Sandwich With Slaw

Recipe courtesy of Ching-He Huang

Mascarpone and Apricot Cornbread

Recipe courtesy of Grace Choi

Italian Sausage Sandwiches with Sweet and Spicy Giardiniera

Recipe courtesy of Nadia G

Bobby's Sweet and Spicy Pork and Slaw Sandwich

Recipe courtesy of Bobby Deen

Caramelized Peach and Mascarpone Shortcake

Recipe courtesy of Dan Langan

Banana Muffins with Mascarpone Cream Frosting

Recipe courtesy of Giada De Laurentiis

Grilled Peaches with Vanilla and Lemon Mascarpone

Recipe courtesy of Jazz Smollett

Honey Roasted Peaches with Cinnamon Mascarpone

Recipe courtesy of Bobby Flay


So Much Pretty Food Here