PORTUGUESE BISCOITOS RECIPE (TRADITIONAL BISCUIT COOKIES)
This recipe is for the Azorean Biscoitos ring-shaped biscuits that are the perfect balance of crunchy and sweet with a hint of lemon.
Provided by Amy Desrosiers
Categories Snack
Time 38m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 1 biscuit, Calories 87 kcal, Carbohydrate 12 g, Protein 2 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 25 mg, Sodium 45 mg, Fiber 1 g, Sugar 5 g
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.
Nutrition Facts : Calories 50 kcal, ServingSize 1 serving
PORTUGUESE SPICE COOKIES
These cookies, which consist of a tart dough with a spicy filling, are served in large quantities at various Northern California Portuguese festas, such as Dia de Portugal. This recipe was published in the San Francisco Chronicle; but adapted from "Foods of the Azores Islands", by Deolinda Maria Avila. (Moonlith Press, 1977).
Provided by lynnski LA
Categories Dessert
Time 1h15m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 12
Steps:
- Position rack in center of the oven, preheat oven to 350 degrees; line a baking sheet with parchment paper.
- Starting with the pastry dough: mix together the flour, sugar and salt in a medium bowl; cut the butter into small bits and work into the flour, along with the eggs, until a smooth dough is formed.
- Cover with a clean kitchen towel and set aside for 10 minutes before rolling dough out on a floured board.
- For the filling: combine the water, sugar and lemon zest in a saucepan and bring to a boil over medium heat, boil until the mixture reaches 220 degrees on a candy thermometer, takes about 10 minutes.
- Remove pot from the heat and let cool slightly.
- Crush the anise seeds in a mortar or a spice mill, add to the sugar mixture, along with the cinnamon, butter and breadcrumbs, mix well.
- The mixture should resemble bread stuffing.
- Roll out a third of the pastry as thinly as possible.
- Using a pastry cutter or knife, cut 3-inch-wide strips of pastry.
- With the same cutter make 1/2 inch horizontal slits just off one long edge of the pastry, about 3/4 inch apart.
- Spread some cooled filling down the center of the strip, then fold the side with the slits over the solid side, enclosing the filling and sealing the edges.
- Cut into 3-inch long cookies.
- Place on a lined baking sheet.
- Repeat with the remaining pastry.
- Bake until the cookies are golden brown, about 15 minutes, be careful not to let them burn.
- Let cool on the cookie sheet for 10 minutes, then remove the cookies to a rack to cool completely.
- Store in an airtight container at room temperature.
Nutrition Facts : Calories 128.6, Fat 2, SaturatedFat 0.9, Cholesterol 20.6, Sodium 75.7, Carbohydrate 25.6, Fiber 0.6, Sugar 15, Protein 2.3
PORTUGESE SPIKES OF CORN COOKIES (ESPIGAS DE MILHO)
This is my favorite portuguese cookie. I enjoy the tender crunch and corn flavour of the cookie, and it stays fresh for a long time.
Provided by Chef Gorete
Categories Dessert
Time 1h30m
Yield 6-8 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Beat all of the ingredients together except for the two flours. When well beaten, add all of the flour and mix well until blended. Dough should be firm enough to hold its shape when pressed. (Adjust firmness by adding either milk or flour, a little at a time).
- Using a cookie press with a star tip, pipe a rope of dough onto an ungreased cookie sheet. Cut the rope into 5 to 6" lengths, and then shape into an S. (Alternatively, you can make simple drop cookies).
- Bake at 350 F until done, about 15 - 17 minutes and cookies have light colour. Once all of the cookies are baked, pile the cookies on one cookie sheet and return to a 200 F oven for 30-45 minutes to add crispiness and colour.
- Remove from oven and allow to cool completely before storing them in an air tight container.
Nutrition Facts : Calories 1366.3, Fat 74.1, SaturatedFat 35.6, Cholesterol 210.4, Sodium 819.4, Carbohydrate 164.1, Fiber 6.6, Sugar 67.3, Protein 14.3
SLOW-COOKED SPICY PORTUGUESE CACOILA
You're probably used to pulled pork coated with barbecue sauce and made into sandwiches. Portuguese pulled pork is a spicy dish often served at our large family functions. Each cook generally adds his or her own touches that reflect their taste and Portuguese heritage. A mixture of beef roast and pork can be used. -Michele Merlino, Exeter, Rhode Island
Provided by Taste of Home
Categories Lunch
Time 6h20m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Place pork in a large bowl; add wine, garlic and seasonings. Turn to coat; cover and refrigerate overnight., Transfer pork mixture to a 5- or 6-qt. slow cooker; add onion and water. Cook, covered, on low 6-8 hours or until meat is tender. , Skim fat. Remove bay leaves. Shred meat with 2 forks. If desired, serve with a slotted spoon on bolillos.
Nutrition Facts : Calories 489 calories, Fat 20g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 1075mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 34g protein.
EASY PORTUGUESE COOKIES
This crisp little sugar cookie is a family recipe from the island of St. Michael in the Azores.
Provided by J. Pacheco
Categories World Cuisine Recipes European Portuguese
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a medium bowl, stir together the cornstarch and white sugar. Add the butter and cream well. Add eggs, one at a time, mixing well after each addition. Combine the flour and baking powder; stir into the sugar mixture until a dough forms. On a lightly floured surface, roll the dough out to 1/4 inch thickness and cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an unprepared cookie sheet.
- Bake for 8 to 10 minutes in the preheated oven, until cookies are golden brown at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 101.1 calories, Carbohydrate 19 g, Cholesterol 19.3 mg, Fat 2 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.1 g, Sodium 57 mg, Sugar 8.4 g
PORTUGUESE SPICE BLEND
Make and share this Portuguese Spice Blend recipe from Food.com.
Provided by Dienia B.
Categories Portuguese
Time 5m
Yield 1 batch
Number Of Ingredients 13
Steps:
- Grind paprika, pepper, parsley, chili powder, cumin, oregano, lemon zest, cinnamon, ginger, cloves, allspice, nutmeg and bay leaf together.
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love