Biscochitos Recipe

Name: Biscochitos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar, plus 3/4 cup for sprinkling; 1 1/4 cups lard or vegetable shortening; 1 large egg; 1 teaspoon pure vanilla extract; 2 tablespoons orange-flavored liqueur, such as Grand Marnier, or triple sec; Finely grated zest of 1 orange; 3 cups all-purpose flour, plus more for work surface; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 teaspoons anise seeds; 2 tablespoons water; 1/2 teaspoon ground cinnamon

Servings: persons

1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons orange-flavored liqueur, such as Grand Marnier, or triple sec
Finely grated zest of 1 orange
3 cups all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons anise seeds
2 tablespoons water
1/2 teaspoon ground cinnamon

1
In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes.
2
Add egg; beat to combine.
3
Add vanilla, liqueur, and zest; beat to combine.
4
Sift together flour, baking powder, and salt into a bowl.
5
Gradually beat flour mixture into sugar mixture on low speed.
6
Beat in anise seeds.
7
On medium, gradually add the water and mix until dough forms a ball (add more water if necessary).
8
Wrap dough in plastic wrap; chill 30 minutes.
9
Preheat oven to 350F with rack in center.
10
Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
11
On a lightly floured surface, roll the dough to 1/4-inch thickness.
12
Cut dough into shapes with a 4-inch fleur-de-lis cutter; lightly sift cinnamon-sugar over each shape.
13
Place on parchment paperlined baking sheets.
14
Chill in freezer until dough is very firm, about 15 minutes.
15
Bake one sheet at a time for 12 to 14 minutes, rotating halfway through; cookies should be set but not brown.
16
Transfer the cookies and parchment to a wire rack to cool.
17
Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

566

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup sugar, plus 3/4 cup for sprinkling, 1 1/4 cups lard or vegetable shortening, 1 large egg, 1 teaspoon pure vanilla extract, and more.

Yes, Biscochitos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Biscochitos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions