Deditos de Novia (Sugar-Coated Guava Biscuits)

Deditos de Novia (Sugar-Coated Guava Biscuits)

It always seems intimidating in the beginning, then you try it, and more often than not you find out that your fears were unfounded. This applies to making Deditos de Novia (Sugar-Coated Guava Biscuits) as well as a number of other things in life.

There’s only one way to find out if you can: Try it.

Deditos de Novia (Sugar-Coated Guava Biscuits)Deditos de Novia (Sugar-Coated Guava Biscuits)

We were asked about this delicious treat many times, but I too was a bit intimidated by it. It seemed more complicated than it actually was. This recipe was sent to me by “Monchi”, one of our readers, it was so simple, and worked so well, that we only needed to make a few changes.

It’s your turn to try it. Trust me: It’s nearly foolproof.

Buen provecho!

Aunt Clara
Deditos de Novia (Sugar-Coated Guava Biscuits)
 
Prep time
Cook time
Total time
 
A great recipe to accompany the afternoon coffee (or tea). These Deditos de Novia (Sugar-Coated Guava Biscuits) are fairly easy to prepare.
Author:
Serves: 2 doz
Ingredients
  • 2 cups of all-purpose flour
  • ¾ teaspoons of baking powder
  • ½ cups of milk
  • 1 teaspoons of vanilla or almond extract
  • ½ cup of butter at room temperature
  • 3 tablespoons of brown sugar
  • Flour for dusting work surface
  • ½ cup of guava paste
  • 1 cup of powdered sugar
Instructions
  1. Preheat oven to 300°F [150°C].
  2. Mix flour and baking powder. Reserve
  3. Combine milk and vanilla extract. Reserve.
  4. In a separate bowl beat butter and brown sugar until the butter has turned a very light yellow. Add milk and flour alternating between the two until they are well mixed.
  5. Using a rolling pin extend the dough on a clean surface which you had previously dusted with flour until it is thin and even. Cut 4" x 4" [10 cm x 10cm] squares of dough. Place a teaspoon of guava paste in one end and roll shut sealing the ends.

    Deditos de Novia (Sugar-Coated Guava Biscuits)
  6. Bake for 20 minutes.
  7. Remove from the oven and cover the rolls with the caster sugar while still hot. Cool to room temperature before serving.
  8. Store in a sealed container for up to 3 days.
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{ 3 comments… add one }

  • Lucia July 24, 2012, 8:38 AM

    Just love the taste of these,, I have four questions though because I think I might have messed up. Is the butter supposed to be cold? Do you refrigerate the dough before rolling out? Do I flour the board to roll it and the last question is how thick should they be when they are rolled out?

    Thank you so much for any help you can give!

  • salome August 10, 2011, 12:35 AM

    hey tia clara isnt that a little too much flour? wont the cookies be hard?

  • Tonia August 3, 2011, 5:20 PM

    I love these!!! I have made them on numerous occasions.