Mom's famous Portuguese biscotti that she developed over the years to make with no butter and only 5 ingredients for the base.
It gives great joy to share this with you. My mom developed this recipe over the years, and it is so good that everyone who tastes it can't stop asking for more.
I had the pleasure of having my mom here before Christmas, and she was ready to shop, eat, and make biscotti without any butter. All it takes is a few tricks up her sleeve and perfection! These are not traditional Portuguese cookies, but since my mom is Portuguese, I called them Portuguese biscotti. Now, let's get started with a biscuit you won't forget!
How to Make these Portuguese Biscotti
My mom's famous Portuguese biscotti. A delightful treat made without butter to dip in a cup of coffee.
I had the pleasure of having my mom here before Christmas, and she was ready to shop, eat, and make biscotti without any butter. All it takes is a few tricks up her sleeve and perfection!
These are not traditional Portuguese cookies, but since my mom is Portuguese, I called them Portuguese biscotti. Now, let's get started with a biscuit you won't forget!
Biscotti Batter
- 4 eggs
- 200 grams of sugar
- 235 grams of purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon
- ¼ teaspoon lemon zest, optional
Fruit and Nuts
- ½ cup cranberries
- ½ cup pistachio
- ½ cup mini chocolate chips
- ½ cup pistachio
Prepare the eggs
Leave the eggs at room temperature. Separate the egg whites from the yolks into two separate bowls.
Whip the Egg Whites
Add the egg whites to a mixing bowl fitted with a paddle attachment. Mix until they begin to foam.
Mix Yolks and Sugar
In a separate bowl, mix the egg yolks and sugar until combined. Add the lemon juice and lemon zest.
Combine the Mixtures
Slowly add the yolk mixture to the egg whites. Mix for about 5 minutes, until the batter becomes fluffy and pale yellow. Preheat the oven to 350°F (175°C).
Prepare Dry Ingredients
In another bowl, combine the flour, baking powder, and salt. Add the cranberries, pistachios, and chocolate chips, mixing well to coat the fruit and nuts.
Finish the Batter
Gradually add the flour mixture to the egg mixture, mixing until fully combined. Let the batter rest for about 5 minutes.
Prepare the Pan
Line a 12” x 5.5” x 2” baking pan with parchment paper and lightly spray with cooking spray. Pour the batter into the pan, spreading evenly to create traditional biscotti thickness.
First Bake
Bake for about 30 minutes, or until the top turns lightly golden. Remove from the oven, flip onto a wire rack, and allow to cool completely.
Slice the Biscotti
Once cooled, use a serrated knife to slice into 1-inch thickness (or your preferred size).
Second Bake (drying)
Place the sliced biscotti on a parchment-lined baking sheet. Bake at 250°F (120°C) for about 20 minutes. If the biscotti are still soft, turn off the oven and leave them inside until golden brown and crisp.
Cool and Serve
Let the biscotti cool completely before serving.
Storage
- Store in an airtight container at room temperature.
- Biscotti can be frozen for up to 3 months for the best flavor and freshness.
Substitute for Next Time
The possibilities are endless, but one thing is for sure: however you decide to make them, they are perfect for dipping into coffee or milk. Here are a few of my favorites:
- You can add vanilla extract or almond extract.
- Dip the biscuit in melted chocolate.
- White chocolate + apricot + almonds
- Orange extract + dry fruit + sliced almonds
Every Christmas, my mom will make these Portuguese biscotti that are placed in small cookie jars to give as Christmas presents or on Easter, which are now known as the traditional Portuguese cookies from Moma Rosa. I hope you enjoyed our journey today with a Portuguese favorite. Until next time, my beautiful friends, as my quest for the perfect bite continues. As they say in Portugal, Bom apetite!
Portuguese Biscotti Made with Mom
Ingredients
Biscotti Batter
- 4 eggs
- 200 grams sugar
- 235 grams purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon lemon
- ¼ teaspoon lemon zest optional
Fruit and Nuts
- ½ cup cranberries
- ½ cup pistachio
- ½ cup mini chocolate chips
- ½ cup pistachio
Instructions
Prepare the Eggs
- Leave the eggs at room temperature. Separate the egg whites from the yolks into two separate bowls.
Whip the Egg Whites
- Add the egg whites to a mixing bowl fitted with a paddle attachment. Mix until they begin to foam.
Mix Yolks and Sugar
- In a separate bowl, mix the egg yolks and sugar until combined. Add the lemon juice and lemon zest.
Combine the Mixtures
- Slowly add the yolk mixture to the egg whites. Mix for about 5 minutes, until the batter becomes fluffy and pale yellow. Preheat the oven to 350°F (175°C).
Prepare Dry Ingredients
- In another bowl, combine the flour, baking powder, and salt. Add the cranberries, pistachios, and chocolate chips, mixing well to coat the fruit and nuts.
- Add the cranberries, pistachios, and chocolate chips, mixing well to coat the fruit and nuts.
Finish the Batter
- Gradually add the flour mixture to the egg mixture, mixing until fully combined. Let the batter rest for about 5 minutes.
Prepare the Pan
- Line a 12” x 5.5” x 2” baking pan with parchment paper and lightly spray with cooking spray.
- Pour the batter into the pan, spreading evenly to create traditional biscotti thickness.
First Bake
- Bake for about 30 minutes, or until the top turns lightly golden.
- Remove from the oven, flip onto a wire rack, and allow to cool completely.
Slice the Biscotti
- Once cooled, use a serrated knife to slice into 1-inch thickness (or your preferred size).
Second Bake (drying)
- Place the sliced biscotti on a parchment-lined baking sheet.
- Bake at 250°F (120°C) for about 20 minutes. If the biscotti are still soft, turn off the oven and leave them inside until golden brown and crisp.
Cool and Serve
- Let the biscotti cool completely before serving.
Notes
- Store in an airtight container at room temperature.
- Biscotti can be frozen for up to 3 months for the best flavor and freshness.
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