Biscochitos (gluten-free and egg-free)

Biscochitos adapted by Adventures of a Gluten Free Mom from this recipe.


1 1/2 cups Palm Shortening, chilled for approximately 30 minutes

1 cup plus 3 Tbs. Sugar, divided

3 tsp. Ener-G Egg Replacer mixed with 4 Tbs. Warm Water

4 cups Gluten-Free All Purpose Flour (I use and recommend Better Batter)

2 tsp. Baking Powder

1/2 tsp. Salt

3 Tbs. Brandy (or use apple juice, milk or a dairy-free milk substitute instead)

1 tsp. ground Cinnamon


  • Preheat over to 350° F.
  • In the bowl of a stand mixer, cream together the chilled palm shortening and sugar.  Add egg replacer mixed with warm water and anise seeds to the mixture and continue beating until light and fluffy.
  • Meanwhile, in a separate bowl, sift together flour, baking powder and salt.  Add to the creamed mixture along with the brandy.  Mix thoroughly until you get a stiff dough.
  • Roll out the cookie dough to just under 1/2-inch thickness and using flour dusted cookie cutters, cut into desired shapes (I recommend small cookie cutters, about 1-1/2 to 2-inches in diameter because a little anise can go a long way!).
  • Combine remaining 3 Tbs. of sugar with 1 tsp. of ground Cinnamon (and an extra teaspoon of cinnamon if you like more cinnamon), sprinkle the tops of the cookies with the cinnamon/sugar mixture.
  • Place cookies on an ungreased cookie sheet and bake for approximately 10 minutes, or until the tops of the cookies are just firm to the touch.  Allow to cool on wire rack.
  • Makes between 4 and 6 dozen cookies depending on the size of cookie cutter you use.