Bizcochitos Recipe – a delicious recipe with sugar, lard, egg, vanilla, sherry, anise seed. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
With a stand mixer, cream the sugar and the lard until fluffy. Beat in the egg, vanilla extract, and alcohol. Add the anise seeds. Sift together the flour, baking powder, and salt. Slowly add the flour mixture into the lard and sugar, kneading (by hand or machine) until just mixed.
2
Divide the dough in half. Roll the dough into logs, approximately 2 inches in diameter. Wrap each log in plastic and refrigerate until firm, about 2 hours. The dough will keep for up to 3 days in the refrigerator, or freeze for up to a month.
3
Preheat the oven to 350u00b0F. Slice the dough into 1/4 inch rounds and place the rounds on baking sheets lined with parchment paper. Sprinkle each cookie with the cinnamon and sugar mixture.
4
Bake for 12 minutes, until light golden brown. Cool on a rack. The cookies will keep in an air-tight container for a few days.
519
kcal
Calories
3
g
Fat
109
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3/4 cup sugar, 1 cup lard, 1 egg, 1 teaspoon vanilla extract, and more.
Yes, Bizcochitos Recipe 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.
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