Biscocho is the perfect use for day-old pandesal or sliced bread! Crisp and buttery, this twice-baked bread is delicious for breakfast or as a midday snack with coffee or tea
Since I don't know of any Filipino bakery here in our part of Central Texas, I bought a good supply of our favorite goodies such as polvoron, mamon, and pandesal from Goldilocks during our recent trip to Southern California to bring back home with us. I might have gone a little overboard with stocking up because even after days of eating pandesal filled with chicken salad or cheese pineapple for breakfast, lunch, dinner, and all the snacks in between, I was still left with a couple of bags on the counter needing to be consumed.
Biscocho or biskotso refers to various Filipino oven-baked goods cooked twice until dry and crunchy. Bread such as monay, ensaymada, and pandesal are coated with either a sweet mixture of sugar and butter or a savory spread of garlic and butter and are then baked a second time to draw out excess moisture, thus prolonging shelf life.
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These crisp, buttery biscuits are traditionally served as a midday snack or after-dinner dessert and are usually enjoyed with coffee or tea.
Low and slow is the key here; please do not rush the bake time by increasing the temperature, as the bread slices might brown too much before they're sufficiently dried out.
It takes about 1 ½ to 2 hours at 200 F to crisp them up, but I promise these buttery biskotso are worth the wait. They're golden and crunchy yet have a tender crumb that melts in your mouth.
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Allow the biscuits to cool completely and transfer them into an airtight container. Kept in a well-sealed container, they'll last for up to 2 weeks at room temperature or up to 2 months in the freezer.
Calories: 254 kcal , Carbohydrates: 12 g , Fat: 23 g , Saturated Fat: 14 g , Cholesterol: 61 mg , Sodium: 207 mg , Potassium: 6 mg , Sugar: 12 g , Vitamin A: 710 IU , Calcium: 9 mg
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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Welcome to Kawaling Pinoy. Here you’ll find hundreds of delicious Filipino and Asian recipes. Make sure to browse around and pick a favorite dish or two. Happy cooking! Read MoreBiscocho is a Spanish word that means biscuits. Bischocho is a Filipino version of Biscotti. It is baked and topped with butter and sugar. It is crunchy, sweet, delicious. In my college days, Biscocho was an addiction and it was l life-saving dessert. It gave me energy during long study nights and an easy way to munch while hanging out with friends. Eaten by itself or with coffee, it is a crowd-pleaser and my kids’ new favorite.
When I was in the Philippines, I did not really know how to make Bischocho. Why would I bother making one when this is everywhere in the Philippines. Here in the US, however, is a different story. In order to eat and enjoy Biscocho, you have to order it online, or in my case, I have to drive 8 hours to Chicago to find a Filipino store that carries it (that if there is any). Or order it online. And believe it or not, our Asian store does not carry it either so I made it on my own… not that I have the innate knowledge of making it, but it was by accident.
It all started when Costco opened its doors here in Wichita and they have a slice bread sale in which you get 2 loaves of sliced bread for $3.00. Being the sales freak that I am, I bought more than the family can eat so I am left with almost stale sliced bread. By heaven’s intervention, I decided to melt butter and brush it on the bread, sprinkle it with sugar. I then baked it and surprisingly, it tasted like the Biscocho I always had in PI. Boy, was I so pleased with myself and it has become a snack staple in the house. I even bought a new large container for it.
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Calories: 814 kcal | Carbohydrates: 1 g | Protein: 1 g | Fat: 92 g | Saturated Fat: 58 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 24 g | Trans Fat: 4 g | Cholesterol: 244 mg | Sodium: 12 mg | Potassium: 27 mg | Sugar: 1 g | Vitamin A: 2836 IU | Calcium: 27 mg | Iron: 1 mgBiscocho or 'biskotso' is a Filipino version of biscotti. It is toasted bread that is usually topped or coated with butter and sugar. But this version uses condensed milk instead.
A lifetime ago, when I was still working as an accounting assistant for a freight forwarder (first job ever!), our hub in Iloilo sent us some packs of Biscocho (shipping free of course). I do not remember what brand it was or if it was even branded at all. But the taste of those mildly sweet and milky, hard bread is forever etched in my mind. And this is my attempt to remake them.
, which pertains to a kind of sponge cake, or 'broas' as know to us locally. But Biscocho itself is 100% Filipino.
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Biscocho is widely available in the Philippines. Well, in fact, it has several variants depending on where you are in the country. But it is more commonly known as an Iloilo delicacy.
Biscocho goes very well with your favorite hot beverage and can be taken at any time of the day—may it be as a breakfast or afternoon snack and even as a dessert.
Biscocho only requires just a few and primary ingredients which are already likely to be found in your kitchen. For starters, you just need bread as your main ingredient. A day or two old works best. The other ingredients are butter, sugar, or sometimes garlic for coating.
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For this recipe though, I am using condensed milk instead of sugar. It gives it an added milkiness and just the right amount of sweetness.
For best results, it is recommended to use a day-old bread since it is starting to dry up on its own. Different kinds of bread can be used for making Biscocho. The most common ones would be Pandesal, Ensaymada, Monay and white loaf bread.
Since I wanted to make it as close to the ones I had years back, I decided to make everything from scratch. I remember the bread to be buttery so I used the pandesal recipe I have and added a little more butter. I also shaped and cut it similarly, like a hotdog bun cut lengthwise into four.
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Thick bread requires a longer baking time. It is recommended that you sliced your bread in not more than ½ inch for ideal baking time.
If you’re using a loaf bread, you can choose to trim the edges or not, as it won’t matter. But if you want an extra crunch at the edges, then leave it as it is.
There are different types of Biscocho in the Philippines, and they all vary in shapes. Just like that, you can choose to slice you Biscocho in any way you desire—may it be the shape of the usual sliced loaf bread, in lengthwise form, or even in cubes or circles.
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Keeping Biscocho in an airtight container at room temperature can last for about 2 weeks. You can also choose to store Biscocho in the refrigerator for longer storage life that can last for a few more months.
To serve Biscocho from storing, you can leave it in an airtight container until it reaches room temperature, or you can warm Biscocho in a microwave for about a minute and heat it in a low to medium power.
Biscocho is a Filipino version of Biscotti. Slices of bread, usually stale bread, are coated with butter and sprinkled with sugar then rebaked until they become dry and crunchy.
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If you are using fresh bread, then you need to bake them longer at low temperature until the bread dries up and hardens. Bake at 100C for about 1 to 2 hours.
Calories: 190 kcal Carbohydrates: 27 g Protein: 5 g Fat: 7 g Saturated Fat: 4 g Cholesterol: 30 mg Sodium: 213 mg Potassium: 96 mg Fiber: 1 g Sugar: 9 g Vitamin A: 220 IU Vitamin C: 0.2 mg Calcium: 51 mg Iron: 1.2 mg
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