Ingredients
Units
For the cookies:
- 5 large eggs, divided
- 1 cup good neutral oil (avocado, sunflower, grapeseed)
- 1 cup sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 5–6 cups all-purpose flour
Optional flavoring additions:
- finely grated rind from 1 large orange or lemon
- 1 tsp anise or almond extract
- ½ tsp rose or orange blossom water
For the topping:
- ½–1 cup sesame seeds or ½ cup sugar mixed with 1 Tbsp cinnamon
Instructions
- Preheat oven to 350°F. Cover baking sheets with parchment or spray lightly with oil.
- In a large mixing bowl, whisk together 4 eggs, oil, sugar and optional flavoring additions, if using, until the mixture is lighter in color and getting foamy.
- In a separate bowl, mix baking powder and flour until well blended. Add dry mixture to the egg mixture a little at a time, beating constantly first with a whisk and then with a wooden spoon. Switch to using your hands to mix in flour once the dough is a bit firm to the touch. Use as much of the flour as is needed to create a smooth dough that is pliable, but not sticking to your hands or the surface when rolled. If the dough is too sticky, add a bit more flour. If it gets too crumbly, add a bit more oil.
- Working quickly, make several small balls. For larger biscochos, each ball should be about the size of a large marshmallow or a walnut in the shell (about 1/8 cup). Roll each large ball into a strand or rope 4-5 inches long and about ½-inch wide, about the width of a woman’s finger. For smaller biscochos, make the balls from a slightly overfilled tablespoon of dough and roll each into a strand 2-3 inches long and about 3/8 inches wide.
- For twisted ropes, either left straight or shaped into circles, roll thinner strands.For any size, make each strand smooth and even its entire length. For each shape, make the strands consistent in length by cutting off extra dough and using it for another cookie.
- Shape your cookie with one of the following methods (as you work, place each shaped cookie on the prepared baking sheet about 1 inch apart): 1) Make the circle shape by bringing the ends together or overlapping them slightly. Slightly flatten the strand, then fold in half. Make small cuts, about ½-inch apart on the edge of the strand, then form the circle shape. Create the circle, then make a design around the outside edges by gently pressing a fork. 2) For twists, role strands longer and skinnier. Fold a strand of dough in half and twist the ends in opposite directions. Leave straight or shape into a circle, gently pressing the ends together.
- When all the dough is used, beat the remaining egg well in a bowl. Put sesame seeds and cinnamon-sugar in wide shallow bowls or dishes. Working a few at a time, lightly brush a little egg on top of each biscocho, then sprinkle with topping or dip each cookie in topping of choice. During baking, the biscochos will puff up a little but not spread a lot.
- Bake for 30-35 minutes until lightly golden brown.
Notes
- Store in an airtight container, unrefrigerated, for 3 weeks or freeze, well-wrapped, for up to 3 months.
- To crisp biscochos that have softened while stored or frozen, reheat in a 300°F oven for 10-12 minutes.
- Prep Time: 30-40 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Sephardic