Biscochos de Huevo
After Pesah…..perfect time for baking Biscochos!
Biscochos are often called tea biscuits. We think of them as a “biscotti”, a crunchy treat! Biscochos are a bit sweet and are wonderful with your morning coffee (could be afternoon or evening coffee or tea or even milk, for that matter!!) If you’ve been to my mom’s home or to mine (or to our synagogue)you’ve had one of my mom’s Biscochos!
Ingredients for My Mom’s Biscochos
1 C eggs
1 C sugar
3/4 C oil
3 tsp baking powder
1 tsp vanilla flavoring
4 – 7 C flour (according to feel of dough;looking for a soft, not sticky dough)
1 egg + 1 drop of water, beaten well
(alternative to sesame seeds: cinnamon and sugar or “sprinkles”)
These are my mom’s directions:
With electric mixer, beat eggs and oil in a mixing bowl. Add sugar and vanilla and continue to beat until well blended. Add flour and baking powder gradually (start with 3 C into the mixer….). Remove from Bowl when it begins to pull away from sides of bowl. Continue to add additional flour if necessary and knead into a medium dough until no longer sticky.
Place onto floured work area and finish kneading dough with additional flour as needed. Dough should not be sticky as long as you can handle it without it sticking to your hands.
Take walnut-sized pieces and roll down on table with palms of hands into a rope 5 inches long and only 1/2 inch thick.
Press down with fingers to create channel;
Fold rope over and cut slits into the edge.
Join into a bracelet shape. Brush egg on top side.
Dip top side into chosen topping ( sesame, cinnamon sugar or sprinkles):
Place on cookie sheet lined with parchment paper. Bake in preheated 350 degree oven for 12 minutes or until lightly brown. Remove from pan.
Stack vertically on baking sheet and return to oven at 200 degree for one hour to ‘biscochar.’ (Make crispy) Set your timer and remove from oven after an hour.
We look forward to your comments!
Have a cup of coffee and enjoy!