Anise Seed Biscochitos with Cinnamon Sugar
Equipment
- Mixing bowls one for dry, one for wet ingredients
- Electric mixer or hand mixer for creaming the fat and sugar
- Rolling Pin to roll out the dough evenly
- Cookie cutters traditionally fleur-de-lis, stars, or circles
- Baking sheet lined with parchment paper
- Wire Rack for cooling
Ingredients
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp whole anise seeds lightly crushed with the back of a spoon
- 1 cup lard or unsalted butter traditional recipes use lard for that signature texture
- ½ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1 tbsp brandy optional but adds depth and authenticity
- ¼ cup granulated sugar + 1 ½ tsp ground cinnamon for the cinnamon sugar coating
Instructions
Preheat your oven
- to 350°F (175°C) and line a baking sheet with parchment paper.
Crush the anise seeds
- slightly using a spoon or mortar and pestle to release their aroma.
Mix dry ingredients
- In a bowl, whisk together flour, baking powder, salt, and crushed anise seeds.
Cream the fat and sugar
- In a large bowl, beat the lard or butter with sugar until light and fluffy.
Add egg, vanilla, and brandy
- (if using) to the creamed mixture and beat until well combined.
Combine wet and dry
- Gradually add the flour mixture into the wet ingredients, mixing until a soft dough forms.
Roll and cut
- On a floured surface, roll dough to about ¼-inch thick. Use your favorite cookie cutter to cut shapes.
Dip in cinnamon sugar
- Combine the ¼ cup sugar and cinnamon in a bowl. Lightly press each cookie into the mixture before placing on baking sheet.
Bake
- for 10–12 minutes or until the edges are just golden.
Cool
- on a wire rack before serving.