If you’ve ever wandered into a Portuguese bakery and noticed a tray of strikingly yellow shaped cookies with a side with glossy chocolate glaze, chances are you’ve met the famous Sortido Húngaro. These classic cookies might look like your typical butter cookie at first glance, but they’re packed with a delightful secret, the dough is made with whole cooked egg yolks, giving them that signature bright yellow colour and a unique texture that’s both crumbly and tender at the same time. Not too sweet and with a subtle richness, Sortido Húngaro is a favourite among both kids and adults, its perfect for dunking in coffee or savouring alongside tea.
What sets these cookies apart from the usual bakery fare is the clever use of cooked egg yolks, which not only adds a gorgeous golden hue but also creates a melt-in-your-mouth consistency that’s hard to match. The tops are often brushed with a thin coat of chocolate (on the whole top or just a side), making them irresistible to anyone with a sweet tooth. Whether you pick them up fresh from a local pastelaria or grab a packaged version from the supermarket, Sortido Húngaro is a staple in Portugal.
So, if you’re looking to add a little Portuguese charm to your dessert table, these cookies are a must-try. They’re easy to make and absolutely divine, perfect if you want a nice different sweet cookie or to give as a cute gift, let’s check the recipe!
Portuguese Egg Cookies with Chocolate • Sortidos Húngaros de Chocolate
These are some fantastic cookies classic portuguese cookies, i really liked them when i was young since its like a crumbly sweet egg cookie with always a bit of chocolate, so as a kid i would eat around the chocolate and leave the chocolate part to the end hehehe perfection!
Ingredients
- Flour – 500g
- Cornstarch – 125g
- Butter – 300g
- Sugar – 200g
- Cooked Egg Yolks – 6
- Egg Yolks – 2
- Vanilla – 1 teaspoon
- Cooking Chocolate – 200g
Directions
- Start by boiling the eggs, then let them cool and peel them, remove the cooked yolks and save the whites for another recipe (don’t waste, hehehe).
- In a bowl, combine the cooked yolks, softened butter, sugar, and vanilla extract, mix a little, then sift in the flour and cornstarch.
- Knead well until it forms a ball of dough, then cover with cling film and refrigerate for about 20 minutes to make it more solid (you can leave it longer or do this part in advance; this step helps the butter to solidify and makes it easier to roll out the dough).
- Preheat the oven to about 200°C.
- After the time has elapsed, remove the dough from the refrigerator and cut off a piece and roll it out (put the rest of the dough back in the refrigerator, while you work with a piece of it), then use cookie cutters to cut the dough into the shapes you want and place them on a baking sheet lined with parchment paper, brushing each one with the whisked egg yolks, repeat until you have all the dough cut into shapes.
- Bake for about 12 to 15 minutes (in my oven, it took just over 12 minutes, as those that were baked for 15 minutes were a little more golden than usual), remove from the oven, and let them cool on a rack or wire mesh.
- In my case, it took two trays to bake all the cookies. When they come out of the oven, they will be a little soft, but they will harden as they cool.
- While they are cooling, melt the chocolate in a double boiler. Since you won’t be adding anything else, don’t stir the chocolate too much. Let it melt, and once melted, remove it from the heat so that the chocolate remains smooth and will temper back to crispy. Then you can dip the cookies if you want them covered in chocolate (if you want a thick layer), or brush each one if you prefer a thinner layer. Brushing is faster, and they look nicer, but everyone can choose how they prefer them 😉 Also some places brush the whole top of the cookies, and some brush just a sliver (I like more the sliver, the cookie is the star, the chocolate is just the bonus).
- Place the cookies back on the non-stick or parchment paper and let them dry until the chocolate hardens (+/- 1 hour) and they’re ready! Keep them in a hermetic box with a bit of kitchen paper, and they will last a couple of days easy. Enjoy!
You can use the leftover cooked egg whites just chopped into a salad, sandwich or wrap, it’s also a classic topping for soups as well as a good addition to spreads or rice stir-fries or noodles.
This recipe for Portuguese Egg Cookies with Chocolate • Sortidos Húngaros de Chocolate was originally created on BakeAfter.com. Esta receita de Sortido Húngaro foi publicada em português no Iguaria.com.
Nutrition
6850 calories; 358 g fat; 800 g carbohydrates; 87 g protein.Did you try this recipe?
Let me know how it turned out for you! Did you like the cookies? Leave a comment below ;D
