Portuguese Biscotti Recipes

PORTUGUESE BISCOITOS RECIPE ( BISCUIT COOKIES)

Steps:

• Preheat oven to 175°C (350°F).
• Prepare two baking sheets with parchment paper.
• In a bowl, add the flour, salt and baking powder and mix together using a whisk or spoon.
• Cream the butter and the sugar either with a mixing machine or hand mixer until the butter mixture is smooth and light.
• Add to the butter mixture, the eggs, vanilla extract, lemon zest and juice, and water or milk and mix until well combined.
• Add the flour mixture and mix until the dough comes together. If the dough is dry, and a bit more water or milk.
• Place the cookie dough onto a lightly floured working surface.
• Use an ice cream scoop and scoop pieces of cookie dough about the size of large gum balls.
• Shape the biscoitos by rolling out each piece into a long strip about 4-5 inches in length and 1/2 inch thick, and connect both ends together resembling a ring.
• Place biscuits onto baking pan and keep them about 1/2 inch apart.
• Repeat until all the biscuit cookie dough is used up.
• Baking one tray at a time, place the cookie tray into the oven and bake for 16-18 minutes or until light golden brown.
• Once baked, take out from the oven and let the biscuits cool down for a few minutes before transferring them to a plate or wire rack.
• Repeat with the second tray.
• Keep biscuits stored in an airtight container, they will keep well for about 2-3 weeks.

PORTUGUESE BISCUIT COOKIES (BISCOITOS)

Steps:

• Preheat the oven to 175°C (350°F).
• Prepare two baking pans with parchment paper.
• Add the flour, salt and baking powder and mix together using a whisk or spoon.
• Add the butter and the sugar into a mixing bowl with a paddle attachment and cream together until light and fluffy. You can also use a hand blender.
• Add in the eggs, vanilla extract, lemon zest, and milk and mix together until well combined.
• Pour in the flour mixture and mix until the dough comes together. If the dough is to dry, and a bit more milk.
• Remove the biscuits dough and place onto a light flour working surface.
• Work the dough a little bit more by kneading it for about 1-2 minutes.
• Roll out the cookie dough into a long log and cut small golf ball size pieces and slightly round them. You can also use a small ice scoop, scoop small golf ball-shaped balls.
• To shape the biscoitos, roll out each piece into a rope shape about 4-5 inches in length and 1/2 inch thick, and connect both ends together resembling a ring or bagel.
• Transfer formed biscuits into baking pan and keep them about 1/2 inch apart.
• Repeat until all the cookie dough is made up.
• Once your first tray is done, place into the oven and bake for 16-18 minutes or until light golden brown.
• Remove the tray from the oven and let the biscuits cool down for five minutes before removing them to a plate or cooling rack.
• Repeat with the second tray.
• Keep biscuits stored in an airtight container or zip lock bag, they will keep for about 2 weeks.

AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)

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!

PORTUGUESE BISCOITOS

Steps:

• 1. Dissolve the ammonia in a little milk.
• 2. Mix flour, eggs, shortening, sugar, and ammonia mixture all together until completely blended.
• 3. Make a well in the center of your dough. Add the melted butter into the center and continue mixing until smooth. If the dough still seems dry, you can add some warm milk.
• 4. Take 1/4" balls of dough and mold into a 5" long roll.
• 5. Bring the ends together (to create the O shape), and pinch closed at the ends.
• 6. Bake on a greased cookie sheet at 300 degrees for about 15 - 20 minutes or until cooked through.

PORTUGUESE BISCOTTI

Steps:

• In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended.
• Add lemon peel and juice; mix to blend.
• Beat in eggs, 1 at a time, until smooth.
• Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days.
• For easier handling, chill the dough before you form the ring-shaped cookies.
• Divide dough in half. Cover and chill 1 portion.
• Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope.
• Overlap ends of each rope slightly to form a ring.
• Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300°F oven until golden, 35-40 minutes.
• Remove cookies from pans and let cool completely on racks. Repeat with remaining dough.
• Serve or store airtight up to 10 days.

PORTUGUESE ORANGE BISCUITS (BISCOITS DE LARANJA

Steps:

• 1. IN A MEDIUM bowl,sift together the flour,baking powder ,baking soda,and salt.SET IT ASIDE
• 2. USING the high speed of an electric mixer ,or by hand ,beat the sugar with 1 cup of the butter in a large bowl until smooth. MIX in the eggs ,One egg at time,alternating with the orange juice,and blending well after each egg. THE texture will look muddled,not smooth and emulsified.
• 3. Fold the flour mixture, then knead Briefly in the bowl for about 3 minutes.
• 4. LIGHTLY grease your hands with some of the remaining butter.ROLL a quarter- sized piece of dough into a 1/2 inch diameter rope about 5 inches long. Shape into a coil (THESE CAN ALSO BE MADE INTO A TWIST by folding the length of rolled dough in half,then twisting a few times. This shape produces a crisper cookie) REPEAT with the remaining dough.
• 5. ( 5) PLACE on parchment-lined or lightly greased baking sheets1 1/2 inches apart and brush with egg wash,and sprinkle with orange zest,or crystal orange sugar. BAKE for 15 to 20 minutes or until the bottom is LIGHTLY BROWNED and the top is light golden color, or for a Crisper cookie, bake a few minutes longer until a rich gold color.
• 6. Enjoy it and share and making more memories .This cookies can also be kept in plastic tight container for up to 3 to 4 weeks.
• 7. Children big and small love biscoits festively for special occasions,or at holidays.