Palitos de Coimbra

Ingredients

Equipment Needed

• •Large mixing bowl
• •Electric mixer or strong arm
• •Rolling pin
• •Sharp knife or pastry wheel
• •Baking sheets
• •Parchment paper
• •Wire cooling rack
• •Pastry brush

Instructions

1. 1

   Cream the butter and sugar

   In a large bowl, beat the softened butter with the sugar until light and fluffy, about 3 minutes by hand or 2 minutes with an electric mixer. The mixture should turn pale and hold soft peaks. This is where the lightness comes from. Don't rush it.

2. 2

   Add the eggs and flavorings

   Beat in the egg yolks one at a time, then the whole egg. Add the lemon zest, cinnamon, and salt. Mix until everything is combined and the batter smells like something worth eating. The lemon and canela should hit you when you lean in.

   Zest the lemon directly over the bowl so you catch the oils that spray from the skin. That's where the real perfume lives.
3. 3

   Form the dough

   Add the flour gradually, mixing until a soft dough forms. It should be smooth but slightly tacky. Don't overwork it. The moment it comes together, stop. Divide the dough in half, flatten each piece into a disc, wrap in plastic, and refrigerate for at least 30 minutes. Cold dough rolls without sticking.

   The grandmother in Coimbra told me the dough should feel like an earlobe: soft, pliable, but with structure. She wasn't wrong.
4. 4

   Preheat and prepare

   Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper. Have your egg wash and sugar ready for finishing.

5. 5

   Roll and cut the palitos

   On a lightly floured surface, roll one disc of dough to about 3mm thick. You want it thin but not paper-thin. Using a sharp knife or pastry wheel, cut strips about 8cm long and 1cm wide. Transfer to the prepared baking sheets, leaving a finger's width between each. They'll spread slightly but not much.

   Work quickly once the dough is out of the fridge. Warm dough sticks and loses its shape. If it softens too much, slide it back into the cold for ten minutes.
6. 6

   Finish and bake

   Brush each palito lightly with egg wash, then sprinkle with sugar. Not too much. A light snowfall. Bake for 12 to 15 minutes, rotating the trays halfway through, until the edges are golden and the tops are set. The cookies should be pale gold, not brown. They crisp as they cool.

7. 7

   Cool completely

   Let the palitos cool on the baking sheet for 5 minutes, then transfer to a wire rack. They'll seem soft at first but will turn crisp and delicate as they reach room temperature. Don't stack them until they're completely cool or they'll stick. Once cooled, they should snap cleanly when you bite them.

Chef Tips

• •The butter must be properly softened. Too cold and it won't cream. Too soft and the dough becomes greasy. Leave it out for an hour before starting, or until it yields to gentle pressure but doesn't slump.
• •Portuguese cinnamon tends to be more delicate than what you find in American supermarkets. If using strong cassia cinnamon, use a little less. You want a whisper, not a shout.
• •Store in an airtight tin, layered with parchment paper. They'll keep for two weeks and actually improve after a day or two as the flavors settle. If they soften, five minutes in a low oven brings the crispness back.
• •Some families add a splash of aguardente to the dough. It adds a subtle warmth and helps the cookies crisp. Avó Leonor would approve, though she'd never admit to drinking it herself.

Advance Preparation

• •The dough can be made up to 3 days ahead and refrigerated. Let it soften slightly at room temperature before rolling.
• •Unbaked, cut palitos can be frozen on a baking sheet, then transferred to a bag and stored for up to 2 months. Bake directly from frozen, adding 2 to 3 minutes to the time.
• •Baked palitos store beautifully in a tin for up to 2 weeks. They travel well, making them perfect for gifting or bringing to a gathering.

Frequently Asked Questions

Nutrition Information

1 serving (about 9g)