Biscocho
Crispy, buttery Biskotso is a delicious breakfast or snack treat with coffee or tea. This twice-baked bread is easy to make and the perfect use for day-old bread.
Prep Time10 minutes mins
Cook Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Snack
Cuisine: Filipino
Servings: 8 Servings
Calories: 254kcal
- 8 pieces pandesal rolls
- 1 cup butter, softened
- ½ cup sugar
Using a serrated knife, trim off the top and bottom of the pandesal very thinly and cut each roll into halves, about ½-inch thick.
In a small bowl, combine butter and sugar and stir until smooth.
Spread the butter-sugar mixture thinly on each side of the bread slices.
Arrange the coated bread on a wire rack set over a baking sheet. Bake in a 200 F oven for about 1 ½ to 2 hours or until dry and crunchy.
Remove from the oven and allow to cool.
- As the twice-baked method is meant to draw out moisture, it's best to start with day-old bread that is already beginning to dry out.
- Cut the rolls into about ½-inch thick; the thicker the slices, the longer the bake time.
- For a nice sugary crust, use softened and not melted butter.
- Although you can use regular pandesal, try to use the Baliwag variety if you can. They have a deep yellow color and sweet, rich flavor that work really well in this recipe.
Calories: 254kcal | Carbohydrates: 12g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 207mg | Potassium: 6mg | Sugar: 12g | Vitamin A: 710IU | Calcium: 9mg