Anise Seed-Cinnamon Cookies: Biscochitos
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
55
Spice
38
Sweetness
49
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Sugar1 cup
Sherry3 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Anise Seed (toasted)1 tsp
Salt1 cup
Lard1 tsp
Ground CinnamonDirections:
1
Preheat oven to 350 degrees F
2
Lightly grease baking sheets
3
In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar
4
In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt
5
In another bowl, beat the lard with an electric mixer until fluffy
6
Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass
7
On a floured surface, roll dough to a thickness of 1/4-inch
8
Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking
9
For the topping, combine cinnamon with sugar in a small bowl
10
Brush rectangles with beaten egg and sprinkle with topping
11
Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden
12
Serve with cota tea or atole