Biscochitos De Alfòncigo ¡ Feliz Navidad! -- Tasty |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
3 cups unbleached flour |
1 1/2 teaspoons baking powder |
1 teaspoon anise seed, crushed |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup roasted and salted pistachios, ground small |
1 cup butter, softened |
1/3 cup raw sugar (demerara, turbinado) |
1/3 cup dark brown sugar, packed (i used piloncillo) |
1 large egg |
1 teaspoon almond extract |
1 teaspoon orange extract |
2 teaspoons orange zest |
colored sugar, for decoration |
Directions:
1. Note: I used my KitchenAid stand up mixer to prep the cookie dough.
2. In medium bowl, combine flour, baking powder, anise seeds, cinnamon, salt and pistachios; set aside.
3. In large bowl, beat together butter and sugars with an electric mixer until light and fluffy. 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. Preheat oven to 350°F.
7. Roll dough out until 1/4-inch thick and cut into desired shapes (the website and pamphlet show a photo of the cookies with a snowflake shape and that is the shape we chose, too).
8. Place cookies on parchment-lined baking sheets. Decorate with colored sugars. (We tried a lovely shade of light turquoise-again as shown in the recipe pamphlet.).
9. Bake 9 to 11 minutes, until golden and crisp.
10. Cool cookies on pan 3 to 4 minutes.
11. Remove to wire rack to cool completely. Store in airtight container for up to 1 week.
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