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Pistachio Biscochitos

Pistachio Biscochitos

Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch.


  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon anise seeds, crushed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup shelled, roasted and salted pistachios, chopped
  • 1 cup (2 sticks) butter, softened
  • 1/3 cup raw sugar*
  • 1/3 cup dark brown sugar, packed
  • 1 large egg
  • 1 teaspoon almond extract
  • 1 teaspoon orange extract
  • 2 teaspoons orange zest
  • Colored sugar, for decoration


  1. In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
  2. In a large bowl, beat together butter and sugars with an electric mixer until light and fluffy.
  3. Add egg, extracts and zest; mix to combine.
  4. Gradually add flour mixture; mixing well.
  5. Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.
  6. Heat oven to 350 degrees F.
  7. Roll dough out until 1/4-inch thick and cut into desired shapes.
  8. Place cookies on parchment-lined baking sheets.
  9. Decorate with colored sugars, if desired.
  10. Bake for 9 to 11 minutes, until golden and crisp.
  11. Cool cookies on pan for 3 to 4 minutes.
  12. Remove to wire rack to cool completely.
  13. Store in airtight container for up to 1 week.

* Demerara and Turbinado are two common types of raw sugar.

Recipe and photo credit: Dairy Farmers of Wisconsin.


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