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Duck Fat Biscochitos Cookies

D'Artagnan | Yield: 3-4 dozen
Try our biscochito cookie recipe with duck fat, anise & citrus zest. These cookies are a holiday staple in the American Southwest, and we swapped out lard for duck fat to give them a Southwest France spin.
Duck Fat Biscochitos Recipe | D'Artagnan

Ingredients

  • 1 1/2 cups sugar
  • 1 1/4 cups Duck Fat, chilled well
  • 1 egg
  • 1 teaspoon Madagascar Bourbon pure vanilla extract
  • 2 tablespoons Grand Marnier
  • Finely grated zest of 1 orange
  • 4 cups all-purpose flour, plus more for work surface
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine salt
  • 2 teaspoons anise seeds

Preparation

  1. In the bowl of an electric mixer with the paddle attachment, mix 1 cup sugar and the chilled duck fat on medium-high speed until light and fluffy, about 4 minutes. Add egg; mix to combine. Add vanilla, Grand Marnier, and zest; mix to combine.
  2. Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Add anise seeds. Wrap dough in plastic wrap; chill in refrigerator overnight.
  3. On a floured work surface, with a floured rolling pin, roll the dough to 1/4 inch thick. Cut dough into whatever shapes you like with a 2-inch floured cutter.
  4. Using an off-set spatula, carefully move cookies to silpat or parchment lined sheet trays. The cookies will be VERY soft. Put sheet trays in the freezer for at least 15 minutes.
  5. When ready to bake, preheat oven to 350 degrees F. Remove sheet trays from the freezer, sprinkle cookies with remaining sugar.
  6. Bake, 12 to 14 minutes; cookies should be set but not browned. Cool on a wire rack. Repeat with the remaining batches, if necessary. Duck fat biscochitos will keep in an airtight container for a week.

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