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.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 36

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Add the egg, vanilla extract, and crushed anise seeds to the butter mixture. Beat until well combined.

Step 5

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.

Step 6

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.

Step 7

Place the cut-out cookies onto the prepared baking sheets, leaving about 1 inch of space between each cookie.

Step 8

Sprinkle or gently roll each cookie in the cinnamon-sugar mixture to coat evenly.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

Step 10

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve and enjoy your gluten-free biscochitos with a cup of coffee or tea!

Nutrition Facts

Serving size	918.5 grams (918.5g)

Amount per serving	% Daily Value*
Calories	4008

Total Fat 205.90g	264%
Saturated Fat 124.70g	624%
Polyunsaturated Fat 2.00g
Cholesterol 739mg	246%
Sodium 1812mg	79%
Total Carbohydrate 541.60g	197%
Dietary Fiber 16.10g	58%
Total Sugars 209.60g
Protein 19.70g	39%

Vitamin D 67IU	334%
Calcium 251mg	19%
Iron 7mg	37%
Potassium 318mg	7%

*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.

Source of Calories

Fat: 45.2%

Protein: 1.9%

Carbs: 52.9%