O, Ye of little faith! You thought I’d never come across, didn’t you. Granted, I’ve really dragged my heels with this recipe, and after taking so long with it, of course I feel like my reputation’s on the line.
I can’t count the number of people who’ve asked me – begged! – for a good recipe for biscochos, and for longer than I’m comfortable admitting. (Okay. Years.) There are two very good reasons for so much pleading, and for so much stalling on my part.
First (or second): Biscochos – Sephardic cookie rings – are a treat often first experienced in early childhood, and never, ever forgotten. You might even have teethed on them, though I also recall gnawing on Zwieback biscuits. (“She remembers teething?” you ask. Yep. Tastes and textures die hard).
Second (or first): What constitutes a “good” biscocho is entirely subjective, and a good biscocho recipe is very elusive. It can take ages to get it right. I’m still working on mine. Continue reading
