Biscochitos De Alfòncigo Recipe

Step 1

In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and

Step 2

Pistachios; set aside.

Step 3

Beat together butter and sugars with an electric mixer until light and fluffy. Add egg, extracts and zest; mix to combine. Gradually add flour mixture; mixing well.

Step 4

Divide dough in two pieces and place each piece on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 30 to 45 minutes.

Step 5

Preheat oven to 350°F.

Step 6

Roll dough out until 1/4-inch thick and cut into desired shapes

Step 7

Place cookies on parchment-lined baking sheets. Decorate with colored sugar

Step 8

Bake 9 to 11 minutes, until golden and crisp.

Step 9

Cool cookies on pan 3 to 4 minutes.

Step 10

Remove to wire rack to cool completely. Store in airtight container for up to 1 week.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute coconut oil for butter - Coconut oil is a healthier alternative to butter and provides a subtle coconut flavor that can enhance the flavor of the cookies.
Substitute maple syrup for raw sugar - Maple syrup is a healthier alternative to raw sugar and will add a unique maple flavor to the cookies.

Variations

Gingerbread Biscochitos Replace the anise seed, cinnamon, and orange zest with 2 teaspoons ground ginger, 1 teaspoon ground nutmeg, and 1 teaspoon ground allspice. Increase the dark brown sugar to 1/2 cup and decrease the butter to 3/4 cup. Omit the orange extract and add 2 teaspoons molasses. Add 1/4 cup finely chopped crystallized ginger to the dough.

Coconut Biscochitos Replace the anise seed, cinnamon, and orange zest with 1 teaspoon ground nutmeg and 1 teaspoon ground allspice. Increase the dark brown sugar to 1/2 cup and decrease the butter to 3/4 cup. Omit the orange extract and add 1 teaspoon coconut extract. Add 1/4 cup finely chopped dried coconut to the dough.

Serve with

Mexican Rice Pudding - This creamy, subtly sweet pudding is the perfect accompaniment to the spicy-sweet Biscochitos De Alfòncigo. The two flavors complement each other perfectly and make a delicious holiday treat.

Tres Leches Cake: This classic Mexican cake is a light and fluffy sponge cake soaked in a mixture of three milks and topped with a sweet whipped cream. It's the perfect balance to the creamy rice pudding and provides a delightful contrast in texture and flavor.

FAQ

Q: What temperature should the oven be set to?

A: The oven should be preheated to 350°F.

Q: How long should I bake the food for?

A: The exact baking time will depend on the type and size of the food being baked. Generally, it is best to check the food periodically and adjust the baking time accordingly.

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Fun facts:

The traditional ingredients for Biscochitos de Alfòncigo cookies include lard, which is a popular ingredient in Mexican cooking. These cookies are a favorite of actor Antonio Banderas, who grew up in Spain.

Biscochitos de Alfòncigo are a traditional Christmas cookie in Mexico and have been served at Christmas time since the early 1600s. It is said that the recipe was brought to Mexico by Spanish Conquistadors.