Over the holidays I baked a lot of Taisan de Pampanga, butter-cheese loaves which I gave as gifts. I transformed them to Biscocho, the Filipino version of the biscotti.
Biscocho (say ‘bees-koh-choh’) is a familiar butter toast to most Filipinos. It is popular for a snack or else served as a side with ‘pancit’ (stir fried noodle dish).
My husband and I have fond memories of our childhood when biscocho was a mainstay for ‘merienda’ (afternoon snack) in each of our parents’ homes.
Here in America, we had been buying a ‘famous brand’ packaged biscocho in Filipino groceries. But it was high priced and the drive to the Asian markets was a distance. Also, I was not crazy about the artificial butter flavors from store-bought products. So I made my own.
Baking biscocho was so easy. Here’s a couple of options you have: bake a buttery Taisan butter loaf (recipe is in my cookbook How to Cook Philippine Desserts, Cakes or Snacks – Amazon.com), bake a Basic Butter Cake or you can get a regular butter loaf from the grocery or bakery.
Once out of the oven, these buttery slices were simply irresistible. They were light, crumbly and the buttery aroma was intoxicating. Since I’ve baked them, we have enjoyed these with warm mugs of coffee and on occasion, dunked it in hot cocoa.
Invite a friend over for tea and share some slices. Sometimes, it is the simple things in life that are always the best.
Biscocho - Filipino Biscotti
- Large Baking Sheet (rimmed): 21 x 15 x 1 inches
- 2 loaves (8 inches each) butter cake or Taisan de Pampanga butter loaves sliced in rectangles with 1/2 inch thickness
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar divided, leave 2 Tablespoons for sprinkling after baking
- 2 Tablespoons grated Queso de Bola (edam cheese) for sprinkling (optional)
- Preheat oven to 250 F degrees.Prepare a large rimmed baking sheet by lining it with parchment or baking paper. Set aside.
- Slice the butter loaf cakes with a 1/2 inch thickness. Take the slices and arrange them on the baking sheets. Leave an inch of space between each slice.
- Brush each slice with melted butter.Sprinkle granulated sugar on each slice.Bake the biscocho slices at 250 F degrees for 1 hour.
- After baking, remove from the oven. Place the biscocho slices on a baking rack to cool and maintain its crispness.
- Sprinkle the remaining granulated sugar over the slices. If desired, sprinkle the grated cheese all over the biscocho.
- To store: Keep biscocho in air-tight containers, in a cool place.
- Cook's comments: I bake a Basic Butter Cake ahead of time and transform the slices into biscocho when I have time. Here is my recipe for homemade basic butter cake - click here.
Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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