These Portuguese Biscotti, known locally as “Biscuitinhos,” are delicate, crisp cookies that offer a perfect balance of sweet and tart. Infused with bright lemon zest and juice, they provide a refreshing citrus punch that cuts through the richness of the butter. Unlike traditional Italian biscotti that are sliced and baked twice, these are formed into small rings and baked until golden and crisp. They are an elegant yet simple treat, ideal for afternoon tea, holiday gatherings, or as a thoughtful homemade gift. The texture is shatteringly crisp, dissolving on the tongue with a burst of lemon flavor. Pair them with a dark roast coffee or a light white wine for a sophisticated dessert experience.
Portuguese Biscotti
Description
These Portuguese Biscotti, known locally as "Biscuitinhos," are delicate, crisp cookies that offer a perfect balance of sweet and tart. Infused with bright lemon zest and juice, they provide a refreshing citrus punch that cuts through the richness of the butter. Unlike traditional Italian biscotti that are sliced and baked twice, these are formed into small rings and baked until golden and crisp. They are an elegant yet simple treat, ideal for afternoon tea, holiday gatherings, or as a thoughtful homemade gift. The texture is shatteringly crisp, dissolving on the tongue with a burst of lemon flavor. Pair them with a dark roast coffee or a light white wine for a sophisticated dessert experience.Ingredients
Directions
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Preheat oven to 300&# 194;°F (150ðC) and grease a large baking sheet.
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In a large bowl, beat the butter and sugar together until light and fluffy.
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Mix in the lemon zest and lemon juice until well combined.
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Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
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Gradually stir in the flour until a soft dough forms.
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Cover the dough and refrigerate for at least 3 hours, or up to 2 days, until firm enough to handle.
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Divide the chilled dough in half; cover and refrigerate one half.
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Divide the working half into 8 equal pieces.
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On a lightly floured surface, roll each piece into a 10-inch rope with floured hands.
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Overlap the ends of each rope slightly to form a ring shape.
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Place the rings about 1 inch apart on the prepared baking sheet.
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Sprinkle the tops lightly with additional sugar.
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Bake for 35-40 minutes, or until the cookies are golden brown and crisp.
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Remove from the oven and let cool completely on the pan before transferring to a wire rack.
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Repeat the process with the remaining chilled dough.
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Store in an airtight container for up to 10 days.
Nutrition Facts
Servings 16
- Amount Per Serving
- Calories 1165.0kcal
- % Daily Value *
- Total Fat 30.3g47%
- Saturated Fat 16.9g85%
- Cholesterol 204.4mg69%
- Sodium 243.8mg11%
- Total Carbohydrate 198.6g67%
- Dietary Fiber 5.0g20%
- Sugars 61.4g
- Protein 23.2g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
