Biscochitos Traditional Cookies Recipe

Flour: The base of the cookie dough, providing structure and texture.

Baking powder: A leavening agent that helps the cookies rise slightly.

Salt: Enhances the overall flavor of the cookies.

Cinnamon: Adds warmth and a hint of spice to the cookies.

Anise seed: Gives the cookies their distinctive licorice-like flavor.

Lard: Provides a rich, traditional texture and flavor.

Sugar: Sweetens the cookies and helps create a tender crumb.

Egg: Binds the ingredients together and adds richness.

Brandy: Adds depth and complexity to the flavor; can be substituted with milk.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

When incorporating the lard into the sugar, ensure it is at room temperature. This will help achieve a light and fluffy texture, which is crucial for the delicate crumb of biscochitos. Additionally, when rolling out the dough, lightly flour your surface and rolling pin to prevent sticking, but avoid over-flouring as it can make the cookies tough.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the cookies denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and texture.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg offers a warm, spicy flavor that complements the other spices.

• ground anise seed - Substitute with fennel seed: Fennel seed has a similar licorice-like flavor, though it is slightly milder.

• lard - Substitute with butter: Butter provides a rich flavor and similar texture, though it may make the cookies slightly less crisp.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• large egg - Substitute with flax egg: Mix 1 tablespoon ground flaxseed with 3 tablespoons water for a vegan alternative.

• brandy - Substitute with apple juice: Apple juice provides sweetness and moisture without the alcohol.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor to the cookies.

• Allow the biscochitos to cool completely before storing. This prevents condensation from forming, which can make the cookies soggy.

• Store the cookies in an airtight container. Layer them with parchment paper to prevent them from sticking together.

• Keep the container in a cool, dry place. Avoid storing near heat sources or in direct sunlight, as this can cause the lard to melt and the cookies to lose their texture.

• For longer storage, you can freeze the biscochitos. Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag, layering with parchment paper.

• When ready to enjoy, thaw the cookies at room temperature. This helps maintain their delicate, crumbly texture.

• If you prefer warm biscochitos, you can reheat them in a preheated oven at 300°F (150°C) for a few minutes. This will refresh their crispiness without overcooking.

• Avoid storing the cookies in the refrigerator, as the moisture can alter their texture and flavor.

• If you plan to gift the biscochitos, package them in decorative tins or boxes lined with parchment paper to keep them fresh and presentable.

• Preheat your oven to 300°F (150°C). Place the biscochitos on a baking sheet lined with parchment paper. Heat for about 5-7 minutes, or until they are warmed through and slightly crisp.

• If you prefer using a microwave, place a damp paper towel over the biscochitos and heat them on medium power for 10-15 seconds. This method helps to prevent them from drying out.

• For a toaster oven, set it to 300°F (150°C) and place the biscochitos directly on the rack or on a small baking sheet. Heat for 5-7 minutes until they are warm and slightly crispy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the biscochitos in a single layer in the basket and heat for 3-5 minutes. This will give them a nice, even warmth and maintain their crispiness.

• For a stovetop method, use a non-stick skillet over low heat. Place the biscochitos in the skillet and cover with a lid. Heat for about 2-3 minutes on each side, checking frequently to avoid burning.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Mixing bowl: Used to combine the dry ingredients like flour, baking powder, salt, cinnamon, and anise seed.

• Mixing bowl: Another bowl is needed to beat the lard and sugar until fluffy and to mix in the egg, brandy (or milk), and vanilla.

• Electric mixer: Helps to beat the lard and sugar until they are fluffy.

• Measuring cups: Used to measure out the flour, sugar, and lard accurately.

• Measuring spoons: Used to measure out the baking powder, salt, cinnamon, anise seed, and vanilla extract.

• Rolling pin: Used to roll the dough to a ¼ inch thickness.

• Cookie cutters: Used to cut the dough into desired shapes.

• Baking sheet: Used to place the cut dough shapes on for baking.

• Parchment paper: Lined on the baking sheet to prevent the cookies from sticking.

• Spatula: Used to transfer the cookies from the baking sheet to a cooling rack.

• Cooling rack: Used to cool the cookies after they are baked.

• Sifter: Optional, but can be used to sprinkle additional sugar and cinnamon evenly over the cookies before baking.

Prepare ingredients ahead: Measure and mix dry ingredients the night before to save time.

Use a stand mixer: Beat the lard and sugar while you prepare other ingredients.

Chill the dough: Refrigerate the dough for 30 minutes to make it easier to roll out.

Batch processing: Roll and cut all cookies before baking to streamline the process.

Preheat the oven: Ensure the oven is fully preheated to 350°F (175°C) before baking.

Use parchment paper: Line baking sheets with parchment paper for easy cleanup.