• In a large bowl, sift the flour and baking powder. Add the sugar and use a fork to evenly incoporate.
• Toss the butter pieces in the flour mixture then add the remaining ingredients.
  
• Use your hand to mix the ingredients until a soft yet firm dough is formed.
  
• Divide the dough into 4 equal parts then wrap each with plastic wrap and refrigerate for a minimum of 30--60.
  
• Preheat oven to 350F and line a large cookie pan with parchment paper.
• Dust a clean surface with flour, and roll one of the pieces into a 9"x7" rectangle.
• Spread the dough with 3 tbs of Bscoff butter and sprinkle with crushed Biscoff cookies.
  
• Roll the dough from the wider side in, place the log onto the prepared pan and use a sharp knife to make insertion with 1" space in between.
  
• Bake for 20-22 minutes on the middle shelf rack until the logs are lightly browned and puffed.
• Remove from the oven allow to cool for 5 minutes then use a knife to cut the cookies.

To make hamentashen

• Roll each piece until 1/3" thick. Use a 3" round cookie cutter to cut the dough.
• Dollop 1/2 tsp of Biscoff butter at the center of each circle. Use a small brush to brush the edges of the dough with water or a beaten egg.
  
• Gently use your fingers to lift two edges of the dough and pinch the corner where the dough meets. Repeat with the remaining dough until you have a triangle.
  
• Place the cookies on top of the prepared pan and bake for 12 minutes. Remove from the oven and allow to cool before dusting with sugar.