Biscochito Linzers with Apricot Cherry Jam



  • 1 cup butter, lard or shortening
  • 3/4 cup sugar
  • 1 egg
  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 teaspoons aniseeed
  • 1/4 cup brandy, red wine, or water
  • 1 tablespoons cinnamon
  • 1/3 cup sugar

Apricot Cherry Jam

  • 8 ounces apricot jam
  • 1 tablespoon amarena cherry juice or 1 teaspoon almond extract


For the Biscochitos

  1. Cream butter and sugar together for 3 minutes in stand mixer fitted with paddle attachment. 

  2. Add egg and mix until combined. 

  3. Add flour, baking soda, salt, and anise an stir till just combined. Add brandy and for until just incorporated. 

  4. Wrap dough in plastic wrap and refrigerate for 1 hour. 

  5. When ready to cut out the Biscochitos, preheat oven to 350 degrees F. Remove dough from fridge and roll out dough to 1/4 inch thick. Cut into desired shapes. Bake for 10 to 12 minutes on cookie sheets. 

  6. While cookies are baking, mix cinnamon and sugar together in a bowl big enough to fit a cookie. When cookies are out of the oven and cooled enough to handle, dip and coat in the cinnamon sugar and place on a cooling rack. 

For the jam and assembly

  1. Combine jam and cherry juice or almond extract. Use jam to spread on a cookie and sandwich with another cookie.