Search results
Jacobinas are Filipino biscuits. They are distinctively cubical in shape, resembling a thicker galletas de patatas. The square biscuit was first produced by the Noceda Bakery in 1947 at 78 Gen. Luna Street, Mendez, Cavite by Paterno Noceda, and JACOBINA was registered with the Intellectual Property Office of the Philippines in 1955.
12 sty 2024 · Otap, also known as “otap biscuit” or “otap bread,” is a traditional Filipino pastry that has gained popularity both locally and internationally. This delicate and flaky biscuit has a distinctive texture and sweet flavor, making it a favorite snack among Filipinos.
Otap is a sweet, thin, oval-shaped Filipino treat made with puff pastry. These treats are usually small in size, generously sprinkled with sugar, and have an incredibly crispy and crumbly texture.
Rosquillos, barquillos, otap, and more—read about these 11 famed Filipino biscuits, perfect for an afternoon treat (or any time of day, we won’t tell a soul)
Filipino cookies can be traced back to the Spanish period, almost at the same time we learned how to bake. That’s why they generally resemble Spanish delicacies. But through the years, we’ve developed and refined our own versions, using local ingredients and methods, and making them to fit our own tastes.
Cookie. Place of origin. Philippines. Paciencia, also known as Filipino meringue galyetas or galletas paciencia, are Filipino cookies made with beaten egg whites, flour, and calamansi. They are typically a smooth flattened hemispherical shape.
Uraró, also known as araró or arrowroot cookies, are Filipino cookies made from arrowroot flour. They have a dry and powdery texture and are usually flower-shaped. They originate from the Tagalog people of southern Luzon, particularly in the provinces of Laguna, Quezon, and Marinduque. [1] [2]
