Pave De Biscoito Maria Layered Cookie Tart Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Line a large rimmed baking sheet with parchment. Sift the flour, baking powder and salt in a medium bowl and set aside.
• Cream the butter, granulated sugar and brown sugar in a second medium bowl using a hand mixer on high speed, about 3 minutes. Add one egg at a time, making sure to mix well before each addition. Add the vanilla and almond meal and mix.
• Add the flour mixture to the egg mixture and beat until combined. The dough will be thick and sticky. Fold in the chocolate chips and pecans.
• Transfer the dough to a lightly-floured surface; divide in half. Using floured hands, shape each piece of dough into a log about 10-inches long. Brush off excess flour; transfer the logs to the prepared baking sheet, spaced 5 inches apart. Flatten each log into a 2-inch-wide strip. Bake until browned and set, about 20 minutes. Transfer to a rack; let cool for 10 minutes.
• Reduce the oven temperature to 300 degrees F.
• Transfer the biscotti to a work surface. Using a serrated knife, cut each strip diagonally into 1/3-inch-thick slices. Arrange the slices cut-side down on baking sheets. Bake the biscotti, rotating the baking sheets halfway through, until crisp, about 30 minutes. Transfer the baking sheets to racks and let cool completely.
• Biscookies can be made 3 days ahead. Store in an airtight container at room temperature.

Steps:

• Preheat oven to 500 degrees. In a small bowl, combine the cinnamon and sugar, and stir until well mixed; set aside. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Add butter, and use a pastry blender or two knives to cut the butter into the flour mixture until it is the size of peas. Add buttermilk, and mix with a spoon just until it forms a sticky dough.
• Transfer to a lightly floured work surface, and bring dough together. Roll dough into an 8-by-11-by-3/4-inch rectangle, and sprinkle 1/2 tablespoon cinnamon sugar in the center section of the rectangle. Use a bench scraper or a spatula to lift the ends, folding the rectangle like a letter into thirds toward the center. Before folding the second end over, sprinkle another 1/2 tablespoon cinnamon sugar onto the opposite flap. Fold the second flap over. Give the dough a quarter turn, and repeat the rolling, sprinkling, and folding. Transfer dough to a parchment-lined baking sheet, wrap it in plastic wrap, and chill in the refrigerator for 20 minutes.
• Remove from refrigerator, and return to work surface. Roll to a 1/2-inch-thick rectangle, and repeat sprinkling and folding method as in step 2 (when rolling out the second time, do not fold). Cut out with a 2 1/4-inch round biscuit or cookie cutter, and transfer to a baking sheet.
• Sprinkle tops with remaining cinnamon sugar, and place in 500 degree oven for 4 minutes. Reduce heat to 375 degrees. Continue baking until biscuits begin to brown all over, 20 to 25 minutes. Remove from oven; cool on a wire rack. Serve warm.