Best 2 Portuguese Orange Biscuits Biscoits De Laranja Recipes
Are you in search of a delectable treat that blends the tangy sweetness of oranges with the comforting warmth of freshly baked goodness? Look no further than the Portuguese Orange Biscuits, also known as Biscoitos de Laranja. These delightful cookies, popular in Portugal, offer a burst of citrusy flavor in every bite. With their golden-brown exterior and soft, crumbly interior, they are sure to tantalize your taste buds and leave you craving more. So, if you're ready to embark on a culinary adventure, let's dive into the world of Portuguese Orange Biscuits and discover the secrets behind their irresistible charm.
Here are our top 2 tried and tested recipes!
AVô'S BISCOITOS (PORTUGUESE BISCOTTI/COOKIES)
This is the Portuguese version of a dunking cookie. They are delicious, buttery cookies. Originally from Sao Miguel in the Azores, my Avô (Grandpa) on my father's side was a baker for many years in Montreal. This was his recipe.
Provided by frozen_rain
Categories Dessert
Time 30m
Yield 45-55 cookies, 20 serving(s)
Number Of Ingredients 5
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!
Nutrition Facts : Calories 271.5, Fat 10.7, SaturatedFat 6.3, Cholesterol 70.9, Sodium 172.2, Carbohydrate 39.2, Fiber 0.8, Sugar 15.1, Protein 4.9
TORTA DE LARANJA ( ORANGE TORTE )
A rather unique twist on a jelly-roll - no flour & no filling. It's described as a rolled pudding rather than a rolled sponge cake & it makes it's own filling. Clever little torte ... Once baked, this pudding will be slightly less than 1/2-inch in height and very fragile. Found on a website with recipes from Portugal. Cook time does not include 3-4 hours standing time (the torta, not you ;-) so plan ahead. Posted for Zaar World Tour 2006.
Provided by SusieQusie
Categories Dessert
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to hot, 425°F Line the bottom of a 13" X 9" baking pan with parchment or wax paper. Butter the wax paper generously and also the pan sides; sprinkle 2tbsp of flour over the wax paper, then tip the pan from side to side and back and forth to coat both the wax paper and the pan sides with flour. Rap the pan lightly against the counter, then tip out the excess flour; set the pan aside.
- With an electric mixer set at high speed, beat the 1 1/8 cup of the sugar with the eggs & butter for 5 minutes until the colour and consistency of mayonnaise.
- As soon as the sugar-egg mixture is fluffy-light, stir in the orange juice, rind, and cinnamon. Pour batter into the prepared pan and bake uncovered on the middle oven rack for 12 to 15 minutes until the surface is richly browned. As it bakes, the batter may billow into alarming "hills and valleys" but this is perfectly normal.
- While the torte bakes, spread a clean dishtowel across the counter so that one of the short sides faces you. Now sprinkle the remaining 3/4 cup sugar over the towel to cover an area slightly larger than that of the your pan.
- The instant the torte is done, remove from the oven and loosen around the edges with a thin-bladed knife or small spatula. Quickly invert the pan on top of the sugared towel and, wasting no time, gently pull off the wax paper.
- With a sharp knife dipped in hot water, quickly trim off any crisp edges around the torte.
- To roll the torte, lift the front end of the towel up, letting the torte roll up on itself, jelly-roll style. Leave the torte wrapped up in the towel for 3 to 4 hours (the torte will make its own jelly-like filling), then carefully unwrap.
- To serve, slice the torte about 3/8in thick and slightly on the bias. Allow 2-3 slices per serving.
Nutrition Facts : Calories 519.7, Fat 10.4, SaturatedFat 4.2, Cholesterol 324.9, Sodium 126, Carbohydrate 99.3, Fiber 0.3, Sugar 97.9, Protein 9.8
Tips:
- Make sure your butter is at room temperature before you start baking. This will help the ingredients mix together more smoothly.
- If you don't have any orange zest, you can use 1 teaspoon of orange extract instead.
- Be careful not to overmix the dough. Overmixing can make the biscuits tough.
- If the dough is too sticky, you can add a little more flour. However, be careful not to add too much flour, or the biscuits will be dry.
- Bake the biscuits until they are golden brown on the bottom. This will ensure that they are cooked through.
Conclusion:
Portuguese Orange Biscuits are a delicious and easy-to-make treat that is perfect for any occasion. They are a great way to use up leftover oranges, and they can be enjoyed by people of all ages. If you are looking for a new and exciting recipe to try, I highly recommend these biscuits.
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