If there’s one thing you can count on in the Serendipity Farmhouse Test Kitchen, it’s that the show will go on — even when Executive Chef Blondie is battling a head cold. That’s why, in our latest video, Sous Chef Fuzzy steps boldly into the spotlight to guide us through a cherished heritage recipe: Biscoitos de Limão, the traditional Azorean lemon biscuits.
Hi! Chef Blondie here. – Let me start by saying these aren’t your typical American cookies or biscuits. They’re crisp, lightly sweet, and built for dunking — the kind of biscuit that pairs perfectly with a strong cup of coffee and good conversation. And as Fuzzy explains, they’re also a delicious link to his Azorean heritage.
Fuzzy’s Azorean Roots
Fuzzy frequently visited his family in Massachusetts and stayed with relatives on his father’s side of the family. At family gatherings, most of the family members reverted to speaking Portuguese and Fuzzy didn’t understand a single word. The true universal language, however, was the love of good food. He was surrounded by Azorean relatives who baked, cooked, and talked with a passion that left a lasting impression on him, even if he didn’t always understand every word.
Then there was our 2002 trip to São Miguel. Fuzzy and I stayed in Ponta Delgada. Every morning we walked past a local bakery where the aroma practically grabbed us by the collar. Fresh bread, pastries, biscuits — the kind of smells that make you forget whatever plans you had and head straight for the counter. Those memories, vivid and warm, are part of what inspired today’s recipe.
Serving, Savoring, and a Taste of Community
Keep in mind, these aren’t sugary holiday cookies — they’re everyday companions to strong coffee, the kind Fuzzy remembers from family gatherings and Sunday visits after church.
In the Azores, these biscuits aren’t tied to a single occasion. They appear wherever people gather — after Mass, during visits, or whenever someone puts on a pot of coffee. They’re food, yes, but they’re also community.
From our farmhouse to yours, we hope these Biscoitos de Limão bring a little Azorean warmth into your kitchen. Chef Blondie approves. Sous Chef Fuzzy is already reaching for another.
Azorean Lemon Biscuits — Serendipity Farmhouse Edition
Notes
• Authenticity first: Lemon zest alone gives the truest island flavor.
• Shelf‑friendly: These keep beautifully in a tin for a week or more — perfect for parish gatherings or Sunday coffee.
• Texture check: If they’re soft when they come out of the oven, don’t worry. They firm up as they cool.
• Serving suggestion: Pair with strong coffee or a small glass of sweet wine, just as families do across the islands.
Ingredients
- Dry *Ingredients*
- • All‑purpose flour: 2 ½ cups (300 g)
- • Sugar: ½ cup (100 g)
- • Baking powder: 1 teaspoon (4 g)
- • Salt: ¼ teaspoon (1.5 g)
- Wet *Ingredients*
- • Unsalted butter, softened: 4 tablespoons (56 g)
- • Eggs: 2 large (100 g total)
- • Lemon zest (preferred): 1 tablespoon (from 1 medium lemon)
- • Vanilla extract: 1 teaspoon (5 ml)
- Optional (Modern Variation)
- • Lemon juice: up to 1 tablespoon (15 ml) - Use only if you prefer a brighter, softer lemon note. Traditional versions rely on zest alone.
- • Milk (as needed): 2–3 tablespoons (30–45 ml) - Only add if the dough needs help coming together.
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- Combine dry ingredients: In a medium bowl, whisk flour, baking powder, and salt.
- Cream butter and sugar: Mix until sandy rather than fluffy — the classic biscoito texture begins here.
- Add eggs and aromatics: Beat in the eggs, lemon zest, vanilla, and (if using) lemon juice.
- Form the dough: Add the dry mixture and knead gently until a firm, smooth dough forms. - Add a splash of milk only if the dough feels too dry to hold shape.
- Shape: Roll the dough into 24 small ropes (5–6 in / 12–15 cm). Form into rings or figure‑eights — both traditional.
- Bake: 12–15 minutes, until the bottoms are lightly golden and the tops remain pale.
- Cool completely: The biscuits crisp as they cool, developing their signature Azorean texture.