Cinnamon & Sugar Coated Cookies
Biskotchos
Biskotchos are slightly sweet cookies fragrant with fresh orange that are undoubtedly the most popular cookies in the Ottoman Sephardic home. Twisted ropes of dough are shaped into bracelets, coated in cinnamon and sugar then twice-baked to ensure their crispness.
Biskotchos can also simply be brushed with an egg wash. 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 like to dunk them in Turkish coffee.Make some over the soon, you won’t regret it!
Ingredients
4 eggs
1 cup superfine (caster) sugar
1 cup vegetable oil
1 cup freshly squeezed orange juice
7-8 cups cake flour, sifted
3 heaped teaspoons baking powder
2 tablespoons superfine (caster) sugar and 2 teaspoons ground cinnamon, placed on a tray, for the topping
Preparation
Preheat the oven to 375°F (190°C). Line 2 baking trays with parchment paper.
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 beater attachment and add 3 cups of flour, a cup at a time, with the baking powder. Set the bowl aside,add in the remaining 4-5 cups flour, kneading with your hands, to make a soft but not sticky dough*.
Shape the biskotchos: Break off into ¾ ounce (20 g) pieces and evenly roll each piece into very thin ropes, about 17 inch(43 cm) 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.
Arrange the cookies with the topping side up, 1 inch (2.5 cm) apart on the parchment lined baking trays.
Place the tray in the center of the oven. Bake for 20 minutes or until the cookies are firm and golden brown. While the first batch is baking repeat with the remaining portions of dough.
Transfer the cookies to a wire rack and allow to cool completely.
Crisp the biskotchos: Pile them all on a baking tray and return to the oven, turn off the heat and leave them in the oven to crisp for about 1 hour. The color should remain light brown Transfer again to a wire rack and allow to cool completely.
Stella’s Hints:
*For a crisper cookie I like to put the dough through a mincer attachment of a free-standing mixer.
Store in an airtight cookie tin. Should the cookies soften in damp weather, crisp in a preheated 300°F (150°C) oven for 10 minutes.