Pave De Biscoito Maria Layered Cookie Tart Recipes

BISCOCHITOS TRADITIONAL COOKIES

Biscochitos Traditional Cookies image

This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.

Provided by Anonymous

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 72

Number Of Ingredients 10

Ingredients

6 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups lard
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 tablespoon ground cinnamon

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g

PAVE DE BISCOITO MARIA (LAYERED COOKIE TART)

Pave de Biscoito Maria (Layered Cookie Tart) image

Lovely Brazilian dessert recipe from the CookBrazil website (I make this one often). Not exactly a dieter's dream, but some fat-free ingredients can be substituted to cut the calorie and fat count without compromising the dish. Although prep and cook times are long, very little of it is hands-on (chilling time and boiling of the dulce de leche are included).

Provided by Muffin Goddess

Categories Dessert

Time 6h

Yield 9 serving(s)

Number Of Ingredients 11

Ingredients

1 (14 ounce) can sweetened condensed milk (lowfat or fat-free okay)
1 (7 ounce) package maria cookies (see note below)
1 cup milk (I use skim or fat-free half & half)
1 teaspoon vanilla extract
7 tablespoons granulated sugar
4 ounces butter or 4 ounces margarine
4 egg yolks
1 cup heavy cream
1 tablespoon cocoa powder (optional)
roasted peanuts, for decoration
maraschino cherry, for decoration

Steps:

NOTE: Maria cookies are usually found in the ethnic/Hispanic foods section of grocery stores. Hard ladyfingers or graham crackers may be substituted.
Remove label from condensed milk can.
Place UNOPENED can in a large saucepan and cover it with water.
Boil for 1 to 1. 5 hours, making sure that the top of the can is always covered with at least a half-inch of water to prevent an explosion (if the water level becomes too low, just add some more hot water to the pan until can is sufficiently covered).
Remove can from water with tongs or a strainer and set aside to cool.
Allow can to come to room temp before opening (hot can is under pressure and will spray you if opened).
With a mixer, beat the butter/margarine and sugar until well-mixed (3-5 min. depending on strength of your mixer).
Add yolks, one by one, beating well after each addition.
Add cocoa powder now if you want a chocolate pavé (very good this way).
Beat in vanilla extract and heavy cream (beat only until mixture is homogeneous and fluffy- it will become grainy if overmixed).
Pour milk or half-and-half in a shallow dish for moistening cookies.
In a 2-quart glass casserole or 8x8" dish, dip cookies one by one and form a layer to cover the bottome of the casserole.
Next, spread half of the butter-cream mixture over the cookies.
Top with another layer of moistened cookies and rest of the butter-cream mixture, ending with a layer of moistened cookies.
Spread entire can of room-temp dulce de leche over the dessert.
Sprinkle with roasted peanuts, and decorate with maraschino cherries that have been patted dry.
Refrigerate for 4 hours or overnite to allow layers to fully blend.

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