Pistachio Biscochitos

Biscochitos are a traditional Southwestern treat, typically spiced with anise and cinnamon. Beautiful, festive and packed with flavor, they feature a butter cookie base that is crisp on the outside and chewy on the inside. This particular variety adds orange and pistachio for extra zing and crunch.

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon anise seeds, crushed
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup shelled, roasted and salted pistachios, chopped
• 1 cup (2 sticks) butter, softened
• 1/3 cup raw sugar*
• 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

Instructions

1. In a medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
2. In a large bowl, beat together butter and sugars with an electric mixer until light and fluffy.
3. Add egg, extracts and zest; mix to combine.
4. Gradually add flour mixture; mixing well.
5. 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.
6. Heat oven to 350 degrees F.
7. Roll dough out until 1/4 inch thick and cut into desired shapes.
8. Place cookies on parchment-lined baking sheets.
9. Decorate with colored sugars, if desired.
10. Bake for 9 to 11 minutes, until golden and crisp.
11. Cool cookies on pan for 3 to 4 minutes.
12. Remove to wire rack to cool completely.
13. Store in airtight container for up to 1 week.

Notes

* Demerara and Turbinado are two common types of raw sugar.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin