Embark on a culinary journey to the Azores with this traditional recipe for “Espécies de São Jorge,” also known as Portuguese Horseshoe Cookies.
A cherished treat steeped in cultural heritage, these cookies blend the aromatic zest of lemon and anise with the warmth of cinnamon, enveloped in a delicately crafted dough.
Perfect for special occasions or as a delightful everyday snack, this recipe offers a taste of the Azorean spirit and craftsmanship.
Follow along as we simplify the art of creating these unique, lattice-look cookies that are as delightful to the eye as they are to the palate.
Portuguese horseshoe cookies
Print RecipeIngredients
- Filling:
- 1 24-ounce can bread crumbs + 2 cups, toasted
- 4 cups water
- 4 cups sugar
- 1 tbsp unsalted butter
- 2 tbsp cinnamon
- Zest of 3 lemons
- 1 tsp anise essence
- 1/8 tsp ground red pepper
- Dough:
- 2 eggs
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp Crisco or butter
- 4 cups all-purpose flour
- 2 cups cold water
Instructions
- Heat the oven to 350°F. Toast the bread crumbs on a baking sheet until lightly golden, about 10 minutes, and set aside.
- Make the filling by boiling water, sugar, and butter. Simmer, then add cinnamon, lemon zest, anise, red pepper, and mix. Off heat, incorporate the bread crumbs until blended. Let it cool.
- With buttered hands, shape the filling into long, thin rolls (1/3 inch thick, 12 inches long) and set aside.
- For the dough, keep the oven at 350°F. Mix eggs, sugar, salt, and Crisco. Gradually add flour and water to form a non-sticky dough. Knead and chill wrapped for up to an hour.
- Roll out the dough on a floured surface into a thin sheet. Make diagonal slits in the center. Place the filling over these slits, fold the dough over, and snugly encase the filling. Use a pastry cutter to shape and trim the edges.
- Press the pastry cutter diagonally where the filling shows to create a lattice look. Cut into 3 or 4 pieces, shape into horseshoes or circles, and bake for 10-12 minutes.
I tried to follow the recipe, but I couldn’t find anywhere how to make the cookie dough, the base for the spices.
Hi! Being that many Flemish moved to the Acores, I went in search of a Flemish dessert which resembles our beloved especie. I found a similar recipe. It’s called Liers Vlaaike and is from the Flemish town Liers. The filling also uses bread crumbs and spices and the “crust” is similar but shaped into a small tartlet shape. Interesting history.