Recipe: Spiced winter cookies filled with Pascati, Cacao & Hazelnut Orange Spread



  • 110g vegan butter (room temperature) 
  • 55g coconut sugar
  • 60g khandsari sugar
  • 50g + 8 table spoons of Pascati Cacao & Hazelnut, Orange spread
  • 50g peanut butter 
  • 1tsp Bourbon vanilla extract 
  • 50g Pascati Organic, Fairtrade and Vegan Cacao Powder 
  • 150g wheat flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ginger powder
  • 1tsp nutmeg
  • A pinch of salt
  • The zest of one medium orange
  • 20g chopped pecans


🍊 Preheat the oven to 150 degrees.
🍊 Whisk the butter followed by the powdered sugars and beat until well combined.
🍊 Add the Pascati spread, peanut butter, vanilla and continue beating.
🍊 Sieve in all the dry ingredients and zest and crushed pecans and knead it well using your hands and set it in the fridge.
🍊 Meanwhile roll 8 coin size balls of the Pascati spread. - 1 table spoon per coin.
🍊 Take out the dough and make a ball of roughly 40g of the dough and fill the center with the Pascati paste coin and roll it again. Repeat that till the dough is all used up. Left over dough can be used as bite size cookies.
🍊 Take a baking try, line it with parchment paper or a silicon mat and place these cookies 3 inches apart from one another to avoid overlapping issues.
🍊 Slighly flatten the cookies with the back of a spoon, garnish with more zest, a dollop of the Pascati paste and a whole pecan.
🍊 Bake for 10-12 minutes at 150 degrees or until you see mild cracks.

Wait until it cools down and enjoy as it is, or dipped in milk or microwaved for 10 seconds!

Original recipe by Casa Dulce De Nuria

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