Traditional Portuguese Cookies (Biscoitos)
Prep time
Cook time
Total time
These traditional Portuguese cookies, also known as biscoitos, are tender on the inside and crispy on the outside. They have a subtle taste of orange and lemon. Perfect with tea or coffee!
Recipe type: Dessert
Cuisine: Portuguese
Serves: 60 cookies
  • 7 cups of all-purpose flour (we use unbleached)
  • 2 cups granulated sugar
  • 4 tsp baking powder
  • 2 tsp salt
  • 9 oz unsalted butter, at room temperature (255 g) (same as 1 cup + 2 tbsp)
  • 6 large eggs, at room temperature
  • ⅓ cup freshly squeezed orange juice
  • 2 tbsp lemon zest
  1. Preheat the oven to 350 ºF.
  2. Line a large baking sheet with parchment paper.
  3. In a large stand mixer bowl, place all the ingredients in the order described above.
  4. Attach the dough hook to the stand mixer.
  5. Run the stand mixer on it's lowest setting for 10 minutes.
  6. All the ingredients should be well incorporated and the dough should be coming off the sides of the bowl. If not, let the stand mixer run 2 or 3 more minutes.
  7. Note: For this next step, you can eyeball it or you can use a small digital scale (we used a scale).
  8. If you're doing this by-eye, pull about a walnut-sized ball of dough from your bowl; or if by weight, 1.2 oz (34 g).
  9. Roll the dough between the palms of your hand to form a ball.
  10. Now, with the dough ball between your palms, rub your hands together (as if warming them up) to form a snake shaped piece of dough.
  11. Now place the dough on the baking sheet in a circle shape ,but don't close the loop. Cross one end over the other (see the sample image).
  12. Repeat the last four steps until the baking sheet is full. We fit 20 per sheet.
  13. Place the baking sheet in the oven and bake for 25 minutes. Check at about 22 minutes. If they start to colour a lot, remove them from the oven before the full 25 minutes.
  14. Wait 5 minutes and transfer the cookies to a cooling wrack.
  15. Repeat the last two steps until all the cookies are baked.
  16. Store these in a tightly sealed cookie jar or plastic container.
Recipe by Photos & Food at