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After a long trip, all I wanted to do was relax with slices of buttery Biscocho, and a piping-hot cup of tea. Biscocho is the Filipino counterpart of the Italian biscotti. Our Philippine biscocho is basically slices of baked butter cake, which are baked again in the oven over low heat, for a longer time period.

Biscocho takes me back to my childhood days in the Philippines, when these crisp slices were served for merienda. Often, if I was at friends’ houses visiting, a tray laden with  rich, golden slices piled high on a dessert plate, would be served with tall glasses of chilled calamansi juice. On rainy days, the beverages were switched to warm cups of tsokolate or else salabat, the ginger tea. Or as a side to meals, biscocho is also enjoyed with a platter of pancit noodles.

To bake biscocho, you can either make a homemade butter loaf cake, or you can use a store-bought cake. There are no rules for enjoying a luscious treat. I baked a classic butter cake loaf a week ago before our trip. But I didn’t want it to go to waste while we were away. So, I sliced the loaf cake, and placed the pieces on a rimmed baking tray , to bake long and slow in low temperatures. Once out of the oven, these  buttery slices were simply irresistible. They were light, crumbly and the sweet buttery aroma was intoxicating. I stored the biscocho slices in an air-tight cookie tin for a few days. When we returned yesterday from our travels, I took out a few slices, and made myself a cup of tea. 

Now that cities are opening up again, after a two-years of social distancing, invite a friend over for tea, and share some biscocho. Sometimes, it is the simple things in life that are always the best.


Biscocho is the Filipino version of the Italian biscotti. These are slices of butter cake which are baked in a low temperature oven till crisp and crunchy. Sprinkle sugar on top as they come straight out of the oven. Use homemade butter cake or store-bought. Enjoy with tea or any beverage. This is an Asian in America recipe by Elizabeth Ann Quirino.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert, Merienda, Snacks
Cuisine: Asian, Filipino
Keyword: Filipino Biscotti Biscocho Dessert
Servings: 6 people
Author: Asian in America - Elizabeth Ann Quirino


  • Large baking sheet, rimmed 21 x 15 x 1 inches


  • 2 whole butter cake loaves (8 inches each); sliced 1/2 inch thick; homemade or store-bought
  • ½ cup melted unsalted butter
  • ¼ cup granulated sugar; Divided, use 2 Tablespoons to sprinkle on top


  • Preheat oven at 250 F degrees.
  • Line baking tray with parchment paeper. Set aside.
  • Slice butter cake loaves at 1/2 inch thick.
    *Note: You can either use a homemade butter cake loaf. My past blog post recipe is here.
    Or you can use store-bought butter cake.
  • Arrange slices on the baking tray.
    Brush each slice with melted butter.
    Sprinkle sugar on top of each slice.
  • Bake at 250 F for 1 hour.
    When done, remove from oven. Place on a baking rack to cool for 45 minutes to 1 hour.
    When cool enough, sprinkle remaining 2 Tablespoons sugar on top again.
  • To store: Place in air-tight containers. This keeps for about 1 week.

Cook's comments:

  • Biscocho is versatile. It can be enjoyed as a merienda snack or dessert, with any beverage. Or for meals, biscocho can be served as a side to pancit noodles. Here's a recipe for my Pancit Bihon Guisado.


Serving: 100g

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

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