Avs Biscoitos Portuguese Biscotti Cookies Recipes

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 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.