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
- In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and
pistachios; set aside.
- In a large bowl, beat together butter and sugars with an electric mixer until
light and fluffy.
- Add egg, extracts and zest; mix to combine.
- Gradually add flour mixture; mixing well.
- 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.
- Preheat oven to 350 degrees F.
- Roll dough out until 1/4-inch thick and cut into desired shapes.
- Place cookies on parchment-lined baking sheets.
- Decorate with colored sugars, if desired.
- Bake for 9 to 11 minutes, until golden and crisp.
- Cool cookies on pan for 3 to 4 minutes.
- Remove to wire rack to cool completely.
- Store in airtight container for up to 1 week.
* Demerara and Turbinado are two common types of raw sugar.
Reprinted with permission from
the Wisconsin Milk Marketing Board, Inc.