Gf Biscochitos
Delight in the warm, melt-in-your-mouth goodness of these *Gluten-Free Biscochitos*, a unique twist on New Mexico's iconic holiday cookie! Made with gluten-free all-purpose flour and a touch of xanthan gum for a tender crumb, these cookies are infused with aromatic crushed anise seeds and a hint of cinnamon for a flavorful bite. Rolled in a sugary cinnamon coating and baked to perfection, they capture the essence of traditional biscochitos while remaining completely gluten-free. Perfect for festive gatherings or a cozy treat with your favorite cup of tea or coffee, these cookies are as versatile as they are delicious. Quick to prepare and beautifully spiced, this recipe is a must-try for flavorful, gluten-free baking.
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Recipe Information
Ingredients
- 3 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum (if not included in the flour blend)
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 tablespoon Anise seeds, crushed
- 2 tablespoons Milk
- 0.25 cup Cinnamon-sugar mixture (for rolling)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
Add the egg, vanilla extract, and crushed anise seeds to the butter mixture. Beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a dough forms. Add the milk as needed to bring the dough together—start with 1 tablespoon and add more if the dough is too crumbly.
Lightly flour a clean surface with gluten-free flour and roll out the dough to about 1/4-inch thickness. Use a cookie cutter (traditionally a fleur-de-lis shape, or any shape you like) to cut out the cookies.
Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
Sprinkle or gently roll each cookie in the cinnamon-sugar mixture to coat evenly.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your gluten-free biscochitos with a cup of coffee or tea!
Nutrition Facts
Calories |
109 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.6 g | 7% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 5.7 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 13 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
