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Pistachio Biscochitos recipe

Pistachio Biscochitos.

These festive, brightly colored Mexicansugar cookie cut-outs are laden with chopped salted pistachios,aromatic spices and citrus flavors.

Recipe: Pistachio Biscochitos

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

  • In medium bowl, combine flour, bakingpowder, anise seeds, cinnamon, salt and pistachios; set aside.
  • In large bowl, beat together butter andsugars with an electric mixer until light and fluffy. Add egg,extracts and zest; mix to combine. Gradually add flour mixture;mixing well.
  • Divide dough in two pieces and place eachpiece on large sheet of plastic wrap. Flatten into 1/2-inch thickdiscs, wrap and refrigerate until firm enough to roll out, about30 to 45 minutes.
  • Preheat oven to 350°F (175°C).
  • Roll dough out until 1/4-inch thick andcut into desired shapes. Place cookies on parchment-lined bakingsheets. Decorate with colored sugars, if desired.
  • Bake 9 to 11 minutes, until golden andcrisp.
  • Cool cookies on pan 3 to 4 minutes. Removeto wire rack to cool completely. Store in airtight containerfor up to 1 week.

    Makes 5 dozen cookies.

    *Demerara and Turbinado are two commontypes of raw sugar.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.

    Biscochitos! New Mexico's Official State Cookie

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    Biscochitos II Recipe – Biscochitos are a Mexican cookie made with anise and wine — perfect for dunking in your coffee. NutritionPopup ?

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