BISCOITINHOS DE CANELA

Free Portuguese lesson today on the blog: biscoitinhos de canela means little cinnamon cookies. The word “biscoito” means cookie (or biscuit if you are in the UK) and the addition of “inho” to the word immediately implies they are small.  And in this case, I believe also very cute. The recipe comes from Miuda’s bilingual blog (Russian and Portuguese), Verdade de Sabor. She is a professional baker with magical hands and a unique sense of style and elegance. I never miss her posts.
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(say it like a native,

BISCOITINHOS DE CANELA
(from Verdade de Sabor)

170 g butter, softened
3/4 teaspoon cinnamon (or to taste)
40g eggs
a pinch of salt
80g powdered sugar
170g of all-purpose flour
1/2 teaspoon baking powder
gold dust and lemon extract for decoration (optional)

Beat the butter with the powdered sugar until it is white and fluffy. Add the egg and continue to beat. Sift the flour separately with the baking powder, cinnamon and salt and gradually add to the butter mixture. The dough will be thick, but still soft and flexible.

Transfer the dough to a pastry bag and fill small silicone molds. Hit the form on the table a few times to fill all the empty spaces. Smooth the surface with a spatula. Place in the freezer for 1-2 hours (or longer if desired).

Heat the oven to 350F.  Cover the baking sheet with parchment paper or a silicone mat. Remove the frozen pieces from the molds and distribute on the baking sheet. Immediately place in the oven and bake for 12 to 15 minutes, or until golden brown. Allow the cookies to cool completely on a rack.

Mix golden dust with lemon extract, and using a brush, paint the cookies to accentuate the design.

ENJOY!

to print the recipe, click here


Comments: Do you really need a mold to make those? Well, the cookie batter is soft, so if you want to do a more traditional roll out and cut, you would have to adjust and add more flour, which will change slightly their texture. Just keep that in mind. Miuda finished them with a coating of caramelized gold chocolate, covering just half of each “biscoitinho” but I did not want to risk the chocolate melting when I wrapped them, so I opted for a simple brushing with gold dust.  They are really delicious. As to the molds, I see myself using variations of this recipe, adding some cocoa next time, because I love the look the molds gave. The rectangular shape is nice but in the end I was pretty smitten by the slightly smaller, round one. The ones I used can be found here and they were sold in a set with those two together.

The cookies would be a nice addition to an afternoon tea party, if you are into that sort of thing. And don’t forget, you can have a party for you alone. Pamper yourself. You deserve it!

Miuda, thank you for another great recipe, I always look forward to your beautiful productions!

ONE YEAR AGO: Salmon Tacos

TWO YEARS AGO: The Chignon

THREE YEARS AGO: Rack of Lamb Sous-Vide with Couscous Salad

FOUR YEARS AGO: Focaccia with Grapes, Roquefort and Truffled Honey

FIVE YEARS AGO: Moroccan Carrot Dip over Cucumber Slices

SIX YEARS AGO: White Chocolate Macadamia Nut Cookies

SEVEN YEARS AGO: Cilantro-Jalapeno “Hummus”

EIGHT YEARS AGO: A Moving Odyssey

ELEVEN YEARS AGO:
 
Shrimp Moqueca

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