Biscochitos De Alfòncigo
Created by dienia b on December 9, 2014
- Servings: 60
- Prep Time: 60m
- Cook Time: 15m
- Recipe #16283
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon anise seed, crushed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup salted pistachios (roasted, ground small)
- 1 cup butter, softened
- 1/3 cup raw sugar (demerara, turbinado)
- 1/3 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon almond extract
- 1 teaspoon orange extract
- 2 teaspoons orange zest
- Colored sugar, for decoration
How to Make
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Step 1: In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and
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Step 2: Pistachios; set aside.
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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.
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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.
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Step 5: Preheat oven to 350°F.
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Step 6: Roll dough out until 1/4-inch thick and cut into desired shapes
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Step 7: Place cookies on parchment-lined baking sheets. Decorate with colored sugar
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Step 8: Bake 9 to 11 minutes, until golden and crisp.
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Step 9: Cool cookies on pan 3 to 4 minutes.
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Step 10: Remove to wire rack to cool completely. Store in airtight container for up to 1 week.
Nutritional Facts
- Serving Size: 1 (17.3 g)
- Calories 60.5
- Total Fat - 3.2 g
- Saturated Fat - 2 g
- Cholesterol - 11.6 mg
- Sodium - 1471.6 mg
- Total Carbohydrate - 7.1 g
- Dietary Fiber - 0.2 g
- Sugars - 2.2 g
- Protein - 0.8 g
- Calcium - 12.5 mg
- Iron - 0.1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg