Best Avôs Biscoitos Portuguese Biscotticookies Recipes

PORTUGUESE BISCOITOS RECIPE (TRADITIONAL BISCUIT COOKIES)

Steps:

• Preheat oven to 350° F. Line a large baking sheet with parchment paper, and lightly flour a clean cutting board or work surface.
• In the bowl of a standmixer, add the butter, and sugar. Cream until light and fluffy.
• Whisk the flour, salt, and baking powder; set aside. Add the eggs, extracts, and milk and mix until combined.
• Turn down the mixer speed and slowly add the dry ingredients into the wet ingredients. The dough should form a ball on the paddle. If it is too dry add 1 tablespoon of additional milk. If it is overly stick add one tablespoon of flour until it is workable.
• Remove the dough from the stand mixer and knead on the floured workspace. The dough should be the consistency of play dough.
• I used a tablespoon-sized cookie scoop to scoop out tablespoon-sized balls.
• On the floured work space, roll on dough with the palms of your hand to create a 5 inch "snake". Bring together the ends to form a ring. Place cookies 1 inch apart of the baking sheet.
• These cookies bake for 18-20 minutes to get toasty deep golden-brown bottoms and tan golden-brown top surfaces. *See images
• Cool cookies for ten minutes before removing and baking the next batch. Repeat the process until all cookies are done.
• Cooled cookies can be stored in an airtight container for up to 2 weeks time.

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 BISCUIT COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, beat the eggs and sugar until frothy. Add the lemon zest, oil, whiskey and cinnamon. Beat until well combined.
• Add the baking soda and then the flour, 1 cup at a time until the batter becomes easy to roll.
• Form the dough into round balls and place 2 inches apart on a greased cookie sheet.
• Cook until they turn golden brown. Release one cookie to check the bottom to be sure they aren't overcooked.
• Remove the baking sheets and leave to cool.

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.

INES' PORTUGUESE BISCOITOS

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.

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!