Biscochitos Recipe

Prepare dry ingredients

In a large bowl whisk together 3.5 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt until evenly combined.

Cut in fats

Using a pastry cutter or two knives (or pulse briefly in a food processor), cut 1 cup cold cubed unsalted butter and 1/2 cup chilled lard into the flour mixture until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Work quickly so fats stay cold.

Cream sugar and fat (alternate method)

If you prefer a slightly richer, more cohesive dough, in a separate bowl cream 3/4 cup granulated sugar with the cubed butter (and lard if using an electric mixer) until light and fluffy, about 1–2 minutes, then proceed to combine with dry mixture. Either method is traditional; do not overmix.

Add egg and flavorings

Beat 1 large egg with 1 tsp vanilla extract and 1 tsp anise extract. Add the egg mixture to the flour/fat mixture and stir with a wooden spoon until the dough begins to come together. If the dough seems dry and crumbly, add up to 1 tablespoon milk, 1 teaspoon at a time, just until it forms a soft but not sticky dough.

Form and chill

Turn the dough out onto a lightly floured surface and knead gently 6–8 times to bring it together. Shape into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour (or up to overnight). Chilling firms the fats and makes the dough easier to roll and maintain the tender texture.

Preheat and prepare baking sheets

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Roll out dough

Remove dough from refrigerator and let sit 5–10 minutes to soften slightly. On a lightly floured surface, roll dough to about 1/4 inch thickness (6 mm). For traditional shapes, use a round biscuit cutter (2–3 inches) and a small cutter to make a hole in the center for ring shapes, or simply cut rounds for disks.

Cut shapes

Cut as many cookies as possible from the dough. Gently re-roll scraps once to cut more, keeping total handling minimal to preserve tenderness. Place cut cookies on prepared baking sheets about 1 inch apart.

Mix coating

In a shallow bowl combine 1/2 cup granulated sugar and 2 tsp ground cinnamon, stirring to blend.

Coat cookies

Brush the tops of the shaped cookies lightly with a little milk or beaten egg white (optional — milk for a softer sheen, egg white for a glossier finish). Dip or sprinkle each cookie generously with the cinnamon-sugar mixture, ensuring an even coating. Alternatively, for a crisper sugar shell, dip the top of each cookie in lightly beaten egg white then immediately into the cinnamon-sugar.

Bake

Bake in the preheated oven for 12–15 minutes, rotating the pans halfway through, until the edges are set and bottoms are lightly golden. Cookies should remain fairly pale on top for the tender, crumbly texture typical of biscochitos.

Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. While still warm, if desired, brush lightly with additional melted butter and re-dip in cinnamon-sugar for an extra buttery, aromatic finish.