Avô's Biscoitos (Portuguese Biscotti/Cookies)

frozen_rain's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Serves: 20

Yield: 45.0 cookies

• ½ lb butter , softened
• 1 ½ cups sugar
• 5 eggs
• 5 cups all-purpose flour
• 4 teaspoons baking powder

Directions:

1. Preheat oven to 350°F
2. Line baking sheets with parchment paper.
3. Cream together butter and sugar until light in color and fluffy in texture.
4. Do not undercream or overcream. (Undercreamed butter/sugar looks yellow and dense. Overcreamed butter/sugar looks white and greasy.).
5. Add eggs, mixing until blended.
6. In a separate bowl, whisk together flour and baking powder.
7. Add flour mixture to creamed mixture, stirring until combined.
8. If dough seems dry or flakey, knead slightly.
9. Scoop up ping-pong ball sized dollops of dough.
10. Roll between your hands to form a 5-inch long "snake", even throughout the length.
11. (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).
12. 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.
13. Place cookies 1-2 inches apart on prepared baking sheets.
14. Bake 15-18 minutes, or until golden brown.
15. Let rest on baking sheet 2 minutes before transferring to rack to cool.
16. Enjoy!

Reviews

[Sydney Mike]

Once I got past expecting these nice-tasting treats to be like the usual twice-baked biscotti, I really enjoyed their buttery flavor! I found them a nice dunk in both tea (believe it or not) AND hot chocolate! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adopted chefs in this Spring's Pick A Chef}