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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 mins
Cook Time1 hr
Total Time1 hr 30 mins
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