Pistachio Biscochitos

Pistachio Biscochitos

prep time

minutes
cook time

minute
servings
5
dozen

Ingredients















Cooking Instructions

1

In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, 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.


2

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.


3

Heat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.


4

Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.


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


Ingredients















Cooking Instructions

1

In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside. In large bowl, 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.


2

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.


3

Heat oven to 350°F. Roll dough out until 1/4-inch thick and cut into desired shapes. Place cookies on parchment-lined baking sheets. Decorate with colored sugars, if desired. Bake 9 to 11 minutes, until golden and crisp.


4

Cool cookies on pan 3 to 4 minutes. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.


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


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