Biscochitos De Alfòncigo ¡ Feliz Navidad! -- Tasty

Total Time: 27 mins Preparation Time: 15 mins Cook Time: 12 mins

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

Recipe

• 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.