Biscocho
Biscocho is the Filipino version of the Italian biscotti. These are slices of butter cake which are baked in a low temperature oven till crisp and crunchy. Sprinkle sugar on top as they come straight out of the oven. Use homemade butter cake or store-bought. Enjoy with tea or any beverage. This is an Asian in America recipe by Elizabeth Ann Quirino.
Servings: 6 people
Equipment
- Large baking sheet, rimmed 21 x 15 x 1 inches
Ingredients
- 2 whole butter cake loaves (8 inches each); sliced 1/2 inch thick; homemade or store-bought
- ½ cup melted unsalted butter
- ¼ cup granulated sugar; Divided, use 2 Tablespoons to sprinkle on top
Instructions
- Preheat oven at 250 F degrees.
- Line baking tray with parchment paeper. Set aside.
- Slice butter cake loaves at 1/2 inch thick.*Note: You can either use a homemade butter cake loaf. My past blog post recipe is here. Or you can use store-bought butter cake.
- Arrange slices on the baking tray.Brush each slice with melted butter.Sprinkle sugar on top of each slice.
- Bake at 250 F for 1 hour.When done, remove from oven. Place on a baking rack to cool for 45 minutes to 1 hour.When cool enough, sprinkle remaining 2 Tablespoons sugar on top again.
- To store: Place in air-tight containers. This keeps for about 1 week.
Cook's comments:
- Biscocho is versatile. It can be enjoyed as a merienda snack or dessert, with any beverage. Or for meals, biscocho can be served as a side to pancit noodles. Here's a recipe for my Pancit Bihon Guisado.
Nutrition
Serving: 100g