AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)
This is the Portuguese version of a dunking cookie. They are delicious, buttery cookies. Originally from Sao Miguel in the Azores, my Avô (Grandpa) on my father's side was a baker for many years in Montreal. This was his recipe.
Provided by frozen_rain
Categories Dessert
Time 30m
Yield 45-55 cookies, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Line baking sheets with parchment paper.
- Cream together butter and sugar until light in color and fluffy in texture.
- Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
- Add eggs, mixing until blended.
- In a separate bowl, whisk together flour and baking powder.
- Add flour mixture to creamed mixture, stirring until combined.
- If dough seems dry or flakey, knead slightly.
- Scoop up ping-pong ball sized dollops of dough.
- Roll between your hands to form a 5-inch long "snake", even throughout the length.
- (if dough is too sticky to handle at this point, you will need to add a small amount of flour to the dough to make it workable).
- Brings ends of the "snake" together, slightly folding one end over the other, to form a donut-shape with a small hole in the middle.
- Place cookies 1-2 inches apart on prepared baking sheets.
- Bake 15-18 minutes, or until golden brown.
- Let rest on baking sheet 2 minutes before transferring to rack to cool.
- Enjoy!
Nutrition Facts : Calories 271.5, Fat 10.7, SaturatedFat 6.3, Cholesterol 70.9, Sodium 172.2, Carbohydrate 39.2, Fiber 0.8, Sugar 15.1, Protein 4.9
INES' PORTUGUESE BISCOITOS
This is an easy Emeril Live recipe for little Portugese cookies that look mmm, mmm good! I haven't tried these yet, but I'm trying these soon!
Provided by Krystal-Belle
Categories Dessert
Time 50m
Yield 21 cookies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, sugar, salt, and baking powder and mix well. Add 3 of the eggs and mix until thoroughly combined. Add the butter slowly and blend until the mixture forms into a smooth dough that pulls away from the sides of the bowl.
- Lightly grease 2 large cookie sheets. Working with 2 tablespoon portions of dough at a time, roll the dough with your hands against the counter to form snake-like lengths about 5 inches long and 3/4-inch thick. Bring the edges together and press to seal so that you have a small donut shape. Place the dough circles onto the prepared cookie sheets spaced about 1-inch apart. Mix remaining egg with remaining tablespoon of sugar to form a glaze. Brush the top of each cookie with some of the glaze. Bake for 20 to 22 minutes, or until the cookies are light golden brown on top. Cool completely, then store in an airtight container for up to 2 weeks. Serve with tea or coffee.
Nutrition Facts : Calories 139.5, Fat 5.5, SaturatedFat 3.1, Cholesterol 51.9, Sodium 225.3, Carbohydrate 19.5, Fiber 0.5, Sugar 5.5, Protein 3.1
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