Best 2 Pave De Biscoito Maria Layered Cookie Tart Recipes
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
PAVE DE BISCOITO MARIA (LAYERED COOKIE TART)
Lovely Brazilian dessert recipe from the CookBrazil website (I make this one often). Not exactly a dieter's dream, but some fat-free ingredients can be substituted to cut the calorie and fat count without compromising the dish. Although prep and cook times are long, very little of it is hands-on (chilling time and boiling of the dulce de leche are included).
Provided by Muffin Goddess
Categories Dessert
Time 6h
Yield 9 serving(s)
Number Of Ingredients 11
Steps:
- NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted.
- Remove label from condensed milk can.
- Place UNOPENED can in a large saucepan and cover it with water.
- Boil for 1 to 1. 5 hours, making sure that the top of the can is always covered with at least a half-inch of water to prevent an explosion (if the water level becomes too low, just add some more hot water to the pan until can is sufficiently covered).
- Remove can from water with tongs or a strainer and set aside to cool.
- Allow can to come to room temp before opening (hot can is under pressure and will spray you if opened).
- With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min. depending on strength of your mixer).
- Add yolks, one by one, beating well after each addition.
- Add cocoa powder now if you want a chocolate pavé (very good this way).
- Beat in vanilla extract and heavy cream (beat only until mixture is homogeneous and fluffy- it will become grainy if overmixed).
- Pour milk or half-and-half in a shallow dish for moistening cookies.
- In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and form a layer to cover the bottome of the casserole.
- Next, spread half of the butter-cream mixture over the cookies.
- Top with another layer of moistened cookies and rest of the butter-cream mixture, ending with a layer of moistened cookies.
- Spread entire can of room-temp dulce de leche over the dessert.
- Sprinkle with roasted peanuts, and decorate with maraschino cherries that have been patted dry.
- Refrigerate for 4 hours or overnite to allow layers to fully blend.
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