Portuguese Biscotti Recipes

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!

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.

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.

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.