#vidigueira

Bank agency in Vidigueira Vidigueira, Beja, Portugal; 1984-86

Gonçalo Byrne, António Reis Cabrita

see map

After spending a wondrous week in Portugal over Labor Day, it was a challenge to decide what to make for the blog. The traditional egg custard tarts would be the obvious choice, but they actually weren’t my favorite sweet I had while abroad. Traveling from Lisbon to the seaside town of Ericeira to the wine region of Alentejo, there were a few meals that stood out. In the breathtaking, inland wine town of Vidigueira, our extended family spent 3 days at the incredible wine hotel Herdade do Sobroso. Every evening consisted of multiple course meals made from local ingredients, most coming straight from the hotel’s own land and farm…and of course AMAZING wine, both the whites and the reds. And, each morning, we would all gather in the large dining room for a spread of fresh bread, croissants, cheese, meats, yogurt, jams, etc. It was perfection and I will fantasize about it for years to come. At breakfast, they always had a plate full of these little golden brown, looped cookies that I loved. They were crispy, buttery, and popping with a bright citrus flavor. They were the perfect treat to dip into my coffee or tea. These were the biscoitos. And below is my homemade version, adding some browned butter of course, that will always bring me back to my time in Portugal.

These cookies are so surprisingly easy to whip up and are perfectly enjoyed at any time of day. I plan on having one in the morning, reminiscing about wine hotels in central Portugal, and one at night on top of a small scoop of vanilla ice cream.

Bring these to your next dinner party and you’ll have everyone dreaming of Portugal vacays.

Biscoitos (Portuguese Citrus Butter Cookies)

Ingredients:

3 Cups All Purpose Flour

1 Cup Granulated Sugar

2 tsp Baking Powder

1 tsp Salt

1 Stick Plus 2 Tbsp Unsalted Butter, browned and cooled

3 Large Eggs

¼ Cup Fresh Squeezed Orange Juice

1 Tbsp Lemon Zest

Directions:

1. Preheat oven to 350° and line a cookie sheet with parchment paper or a silicon mat.

2. Melt the butter in a small saucepan over medium/low heat, stirring occasionally. Butter should start to crackle and pop, continue heating and stirring until it stops and butter has a nutty aroma with small golden flecks in it. Remove from heat and transfer to a Pyrex bowl. Place in fridge to cool for about 10-15 minutes.  

3. In a stand mixer fitted with dough hook attachment, combine all ingredients in the order listed above and beat on lowest setting until dough comes together and is not sticking to the sides of the bowl, about 5-6 minutes.

4. Roll about a walnut sized piece of dough between your palms and then roll into a long, skinny stick, about 4 inches long. Place on baking sheet and cross one end over the other to create the shape you see in the pictures. Repeat with all remaining dough.

5. Place cookie sheet in center rack and bake for 20-25 minutes, just until cookies start to brown a little. Remove and let stand for about 5 minutes before moving to a cooling rack. Store in airtight container for up to 1 week.

Photo of Katharina Hetzman Luger (Hungarian who took refuge in Bludenz, during WWII)  and Maria Cândida Pulido Pereira taken in Portugal somewhere in the 1940′s. 

The Hungarian girl was sheltered by the Pulido Pereira family in Vidigueira, Portugal, where she stayed for a year.