Biscocitos (Rio Grande Biscuit Cookie) Recipe Recipe

Name: Biscocitos (Rio Grande Biscuit Cookie) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 c. All purpose flour; 3 tsp Baking pwdr; 1 tsp Salt; 2 c. Butter; 1 1/2 c. Sugar; 2 tsp Anise seed; 2 x Large eggs; 1/2 c. Brandy; 1/4 c. Sugar; 1 Tbsp. Cinnamon

Servings: persons

1
In a medium bowl, sift together the flour, baking pwdr, and salt.
2
In a separate bowl cream the butter, 1 1/2 c. of the sugar and anise seed.
3
Beat the Large eggs till light and fluffy and add in to the creamed mix.
4
Add in the flour mix and the brandy, using only sufficient brandy to make a stiff dough.
5
Mix till well blended.
6
Knead slightly and roll to 1/4-inch thickness.
7
Combine the cinnamon and remaining sugar, and dust the pastry with the mix.
8
Cut into shapes and place on a greased cookie sheet.
9
Bake in a 350 oven for 10 min or possibly till lightly browned.

2658

kcal

Calories

106

Fat

383

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 6 c. All purpose flour, 3 tsp Baking pwdr, 1 tsp Salt, 2 c. Butter, and more.

Yes, Biscocitos (Rio Grande Biscuit Cookie) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Biscocitos (Rio Grande Biscuit Cookie) Recipe

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