About the Recipe
Biskotchos, the popular traditional cookies in the Ottoman Sephardic home, are not too sweet, subtlety fragrant with fresh orange and topped with cinnamon and sugar. Twisted ropes of the dough are shaped into bracelets and twice-baked to ensure their unique crispness.
Biskotchos are great to have on hand as they store well for weeks in an airtight cookie tin. They are so addictive to munch on anytime of the day. We customarily dunk them in Turkish coffee or any hot beverage.
They are such fun to make with the family, try baking them this weekend - you won’t regret it! 🧿🍊
They are so addictive to munch on any time of the day. Biskotchos store well in an airtight tin and are a wonderful staple snack to have at hand.
We customarily dunk them in Turkish coffee or any hot beverage. Make some over the weekend, you won’t regret it!
4 eggs 1 cup caster (superfine) sugar 1 cup vegetable oil 1 cup freshly squeezed orange juice 7-8 cups cake flour, sifted 3 heaped tsp baking powder
For the topping: 2 tbsp caster (superfine) sugar and 2 tsp ground cinnamon, placed in a shallow bowl
Preheat the oven to 190°C (375°F). Line 2 baking sheet pans with parchment paper. Make sure the oven rack is placed in the centre of the oven.
Make the dough: Beat the eggs and sugar in a free-standing electric mixer, fitted with a whisk attachment, until they are fluffy and pale. Over a low speed, beat in the oil and orange juice. Change to a paddle attachment and add 3 cups of flour, a cup at a time, with the baking powder incrementally a cup at a time. Set the bowl to one side and add in the remaining 4-5 cups flour kneading with your hands, to make a smooth soft but not sticky dough*.
Shape the biskotchos: Break off into 20g (¾oz) pieces. Evenly roll each piece into very thin ropes, about 43cm (17in) lengths. Fold each rope in half. Twist the ends in opposite directions, then press the ends gently together to close into a bracelet. Turn the top-side of the cookie over into caster sugar and cinnamon mixture. Transfer cookies to parchment baking sheets.
Place the baking sheet in the oven and bake for about 20 minutes or until the cookies are firm and golden brown and crisp. While the first batch is baking repeat these steps with the remaining cookie dough.
Transfer the biscuits to a wire rack and allow to cool completely.
Crisp the biskotchos: Pile them on a baking sheet pan and return to the oven, turn off the heat and leave them in the oven to crisp for about 1 hour. Transfer again to a wire rack and allow to cool completely. Yield about 80 depending on size.
*For a crisper biscuit put the dough through a mincer attachment of a free-standing mixer.
Should the biscuits soften in damp weather, crisp in a preheated 150°C (300°F) oven for 10 minutes.