📝 About This Recipe
Passed down through generations of Sephardic families, these ring-shaped treasures are a cornerstone of Ladino culinary heritage. Known for their distinct twice-baked crunch and subtle hint of orange and vanilla, Biscochos are the perfect pareve treat for any occasion. Their unique texture—firm enough to withstand a deep dip into hot tea but delicate enough to melt on the tongue—makes them an addictive staple in Maghrebi and Mediterranean Jewish homes.
🥗 Ingredients
Dough Base
- 3 Large Eggs (at room temperature)
- 1 cup Granulated Sugar
- 1 cup Vegetable Oil (neutral flavor like canola or sunflower)
- 1/4 cup Orange Juice (freshly squeezed preferred)
- 1 teaspoon Vanilla Extract (pure extract for best flavor)
- 1 tablespoon Orange Zest (finely grated)
Dry Ingredients
- 4 1/2 to 5 cups All-Purpose Flour (sifted; amount may vary slightly based on humidity)
- 2 teaspoons Baking Powder
- 1/4 teaspoon Kosher Salt
Topping & Finish
- 1 Egg (beaten for egg wash)
- 3 tablespoons Sesame Seeds (un-toasted)
- 2 tablespoons Cinnamon Sugar (optional alternative to sesame)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large mixing bowl, whisk together the 3 eggs and 1 cup of granulated sugar until the mixture is pale and slightly frothy, about 2 minutes.
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3
Slowly stream in the vegetable oil while whisking constantly to emulsify. Stir in the orange juice, vanilla extract, and orange zest until well combined.
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4
In a separate bowl, whisk together 4 1/2 cups of the flour, the baking powder, and the salt.
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5
Gradually add the dry ingredients to the wet ingredients. Start with a wooden spoon and transition to using your hands once a soft dough begins to form.
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6
Knead the dough lightly in the bowl. If it feels too sticky to handle, add the remaining 1/2 cup of flour one tablespoon at a time. The dough should be smooth, oily, and pliable, similar to the texture of soft play-dough.
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7
Pinch off a piece of dough roughly the size of a walnut (about 1.5 inches in diameter). Roll it between your palms or on a clean surface into a rope about 5-6 inches long.
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8
Shape the rope into a circle, overlapping the ends and pressing them firmly together to seal the ring. For a traditional look, you can use a knife to make small decorative snips around the outer edge of the ring.
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9
Place the rings on the prepared baking sheets, spaced about 1 inch apart as they do not spread significantly.
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10
Brush the tops of each ring lightly with the beaten egg wash and sprinkle generously with sesame seeds (or cinnamon sugar if preferred).
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11
Bake for 20-25 minutes, or until the cookies are a light golden brown. Remove from the oven.
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12
Reduce the oven temperature to 250°F (120°C). This is the 'bis-cocho' (twice-cooked) stage which creates the signature crunch.
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13
Leave the cookies on the baking sheets and return them to the oven for an additional 15-20 minutes. This dries them out completely without over-browning.
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14
Turn off the oven and crack the door open slightly, allowing the cookies to cool completely inside the oven for maximum crispness.
💡 Chef's Tips
Avoid over-flouring the dough; it should feel slightly oily to the touch, which ensures a crisp rather than bready texture. If the dough feels too springy, let it rest for 10 minutes to relax the gluten before shaping. For a uniform look, weigh your dough pieces to 30 grams each before rolling. The second bake is essential; if you skip it, the cookies will be soft like bread rather than crunchy like a biscuit. Store in an airtight container or glass jar; they stay fresh for up to 3 weeks and actually improve with age.
🍽️ Serving Suggestions
Serve alongside a glass of hot Nana (mint) tea or strong Turkish coffee. Pair with a small bowl of Greek yogurt and honey for a light Sephardic breakfast. Display on a silver platter as part of a 'Dulce' (sweets) table for holidays like Purim or Hanukkah. Dip them into a sweet dessert wine like Muscat or a Kosher Sherry after dinner. Pack them in decorative tins as a traditional 'mishloach manot' gift for friends and family.