Biscochitos

Biscochitos are slightly sweet crunchy little cookies that are warm dredged in cinnamon sugar to complement those subtle anise undertones.

Course Dessert

Cuisine Spanish

Keyword Biscochitos, Biscochitos Recipe, HOw Do I Make Biscochitos Recipe, How To Make Biscochitos Recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings cookies (5 dozens)

Calories 84kcal

Author Kathleen

Preheat oven to 375ºF (190ºC).
Add the lard (1 pound) and 1 1/2 cups of sugar to a mixing bowl. Using a handheld electric mixer set on medium speed, cream together for 2 minutes, or until light and fluffy. Mix in the eggs (3) and anise (3 teaspoons).
In a separate mixing bowl, whisk together the flour (6 cups), baking powder (1 tablespoon), and salt (1 teaspoon) until evenly combined. Add the lard mixture to the flour mixture and gently knead to combine into a dough.
Use a floured rolling pin, on a lightly floured surface, to roll cookie dough to 1/4 inch thick. Cut out cookies using a 2-inch diameter cookie cutter. Transfer cookies to an ungreased baking sheet 1/2 apart.
Bake in preheated oven for 10-12 minutes, rotating halfway through, or until golden.
While cookies are in the oven, mix together the remaining 1 cup of sugar with the cinnamon (2 tablespoons) and nutmeg (1/4 teaspoon) in a shallow bowl. Dredge warm cookies in sugar mixture and set on a wire rack to cool completely.

Room-temperature fat matters. Cold lard creates puffier cookies; room-temp lard gives you the classic flatter, crunchier biscochito.
Mix with intention. Overworking the dough develops gluten and makes the cookies tough. Gentle hands are key.
Timing the dredge is everything. Too hot and the sugar melts; too cool and it won’t stick. Warm — not piping hot — is the sweet spot.
Don’t overbake. They should be lightly golden, not deeply browned, to preserve their delicate texture.