Bizcochos para hacer TIRAMISÚ, carlota y otros postres fríos - Savoiardi
Receta de bizcochos savoiardi esponjosos. También conocidos como vainillas, melindres, lady fingers o bizcochos de soletilla. Estos bizcochos harán subir a tus postres fríos a un nivel superior ya que su sabor, textura y ligereza son excepcionales. También son ideales para acompañar café o té. Para las meriendas y desayunos. Para agasajar a los invitados y niños. Una receta que te hará brillar ante ojos de los demás.
#bizcochos
#savoiardi
#tiramisu
Ingredientes:
3 yemas
2 claras
35 g de harina de trigo de todo uso
30 g de almidón o fécula de maiz
50 g de azúcar + 1 sobre de 8 g de azúcar de vainilla
ó 60 g de azúcar + esencia de vainilla
1 pizca de sal
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Receta por escrito aquí:
BISCOCHOS a.k.a. BISCOCHITOS: How to Make the Official State Cookie of New Mexico
I don't know how many states have their own official cookie, but in New Mexico, BISCOCHOS, also called BISCOCHITOS, are so popular, they were given the official title of State Cookie. They are a delicate, crumbly, shortbread cookie that tastes of cinnamon and anise, and they're made for all special occasions, especially weddings and Christmas. In my family, we make a ton of them, so be sure to watch the video to see the final outcome, that way you can decide if you want to cut this recipe in half.
Biscochos
2 lbs. lard
2 cups sugar
the juice of 3 oranges
1 package anise seeds
2 eggs
12 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
Plus cinnamon sugar for dipping the baked cookies in at the end.
(approx. 1/2 cup sugar mixed with 1 Tbsp. cinnamon)
Cream and fluff lard. (If using a stand mixer, let it go approx. 10 minutes. The longer the better.) Add the juice of three oranges and continue mixing. While that is mixing, take anise seeds and crush them with the end of a rolling pin, or in a mortar with a pestal. then add crushed anise and 2 eggs to the lard mixture and continue to fluff. In separate bowl, combine 12 cups of flour with baking powder and salt. Then gradually begin adding dry ingredients to moist ingredients. Knead until you are left with a firm, but very pliable cookie dough. (If it's too sticky, feel free to add more flour. This will not hurt the recipe.) Flour flat surface, as well as rolling pin, and roll out dough in manageable increments to about 1/4 or 1/8 thickness. Then use cookie cutters to cut out cookies. Bake at 350º for 10-13 minutes, until bottom is golden brown, but top is still light. When they come out of the oven, dip top side only in cinnamon sugar, and let cool completely before eating. Biscochos taste better the next day and will keep for weeks.
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*All music in this video used with rights from Storyblocks:
The Twelve Days of Christmas - Neil Cross
A Very Happy Christmas
Traditional Biscochito Christmas Cookie
Biscochito dough is made with crushed anise seeds, as well as a hint of orange and cinnamon, which gives them a very unique flavor. They are very similar to shortbread and sugar cookies. Biscochitos are served during wedding receptions, baptisms, religious holidays, and especially during the Christmas season. I hope you enjoy them as much as we do.
Ingredients:
1 Cup Lard or Vegetable Shortening
1 1/2 Cup Confectioner Sugar/Powder Sugar
1 Large Egg
1 Tbsp Vanilla
The Zest from One Medium Orange
3 Cups All-Purpose Flour (1/2 Cup extra for dusting)
1/2 Tsp Salt
2 Tsp Baking Powder
1 Tsp Ground Anise
1/2 Cup Sugar
1 Tbsp Ground Cinnamon
1/4 Cup Brandy (Optional)
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