Bizcochos de Soletilla

Bizcochos de Soletilla are light and airy sponge biscuits that are perfect for pairing with coffee or dessert wines. Their delicate texture and subtle sweetness make them a delightful treat in any kosher meal.

Ingredients

• Eggs - 2 large
• Granulated sugar - 50 grams
• All-purpose flour - 40 grams
• Vanilla extract - 1 teaspoon
• Baking powder - 1/4 teaspoon
• Powdered sugar - for dusting

Steps

1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and thick, about 5 minutes.
3. Add the vanilla extract and mix well.
4. Sift the all-purpose flour and baking powder together, then gently fold into the egg mixture using a spatula, being careful not to deflate the batter.
5. Transfer the batter to a piping bag fitted with a round tip, and pipe small strips (about 10 cm long) onto the prepared baking sheet, leaving space between them.
6. Sprinkle powdered sugar over the top of the piped batter for extra sweetness.
7. Bake in the preheated oven for 10-12 minutes or until the biscuits are lightly golden and spring back when touched.
8. Remove from the oven and let cool on a wire rack before serving.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 25 g
• Fiber: 0 g
• Sugar: 10 g
• Sodium: 50 mg
• Cholesterol: 80 mg
• Total Fat: 2 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 1.5 g
• Water: 0.1 L

Health Benefits

• Provides a quick source of energy due to its carbohydrate content.
• Can be enjoyed in moderation as a low-fat dessert option.

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