Biscochitos Recipe

Introduction

Biscochitos are traditional New Mexican cookies known for their crisp texture and delightful anise flavor. These festive cookies are perfect for holidays or any time you crave a sweet, spiced treat with a crunchy cinnamon sugar coating.

Ingredients

• 2 cups lard (such as Morrell Snow Cap Lard)
• 1 cup sugar
• 2 whole eggs
• 6 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons anise seed (optional)
• 6 tablespoons sweet table wine (Mogen David Concord works great)
• ½ cup sugar (for sprinkling)
• 2 tablespoons cinnamon (for sprinkling)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, cream together the lard and 1 cup of sugar until the mixture is smooth and creamy. Add the eggs and beat until the mixture becomes very fluffy.
3. Step 3: Sift the flour, baking powder, and salt together in a separate bowl, then gradually add this dry mixture to the creamed lard mixture.
4. Step 4: Stir in the sweet wine and anise seeds (if using), mixing until you achieve a dough-like consistency. You may need to knead the dough lightly to bring it together.
5. Step 5: On a floured surface, roll the dough out to about 1/8 inch thickness. Cut into your desired shapes and arrange the cookies on baking sheets, spacing them about ½ inch apart.
6. Step 6: Combine ½ cup sugar with 2 tablespoons cinnamon in a small bowl and sprinkle this mixture on top of each cookie.
7. Step 7: Bake the cookies for 15 to 20 minutes, or until they are golden brown around the edges.
8. Step 8: Immediately after removing the cookies from the oven, sprinkle the remaining cinnamon sugar mixture evenly over them while they are still warm. Allow to cool and enjoy!

Tips & Variations

• For a more pronounced anise flavor, lightly toast the anise seeds before adding them to the dough.
• If you prefer a different spice, try substituting the cinnamon in the sprinkle with ground nutmeg or cardamom for a unique twist.
• Use vegetable shortening instead of lard for a milder flavor and a vegetarian option.
• To make shaping easier, chill the dough for 30 minutes before rolling it out.

Storage

Store biscochitos in an airtight container at room temperature for up to one week. They can also be frozen for up to three months; thaw completely before enjoying. Reheat briefly in a low oven to refresh their crispness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I omit the anise seed if I don’t like the flavor?

Yes, the anise seed is optional and can be left out if you prefer. The cookies will still be delicious with the cinnamon sugar coating.

What can I use instead of sweet table wine?

If you don’t have sweet table wine, you can substitute it with white grape juice or apple juice for a similar sweetness and moisture.

Biscochitos Recipe

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Biscochitos are traditional New Mexican cookies known for their crisp texture and distinct anise flavor. These festive cookies combine lard, sugar, eggs, and a hint of sweet wine, rolled thin and sprinkled with cinnamon sugar for a delightful treat perfect for holidays or any celebration.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15-20 minutes
• Total Time: 35-40 minutes
• Yield: Approximately 4 dozen cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: New Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups lard (such as Morrell Snow Cap Lard)
• 1 cup sugar
• 2 whole eggs
• 6 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons anise seed (optional)
• 6 tablespoons sweet table wine (Mogen David Concord or similar)

Cinnamon Sugar Topping

• ½ cup sugar (for sprinkling; may need more)
• 2 tablespoons cinnamon (for sprinkling; may need more)

Instructions

1. Preheat the Oven: Set your oven temperature to 350°F (175°C) to prepare for baking the biscotti.
2. Cream Lard and Sugar: In a large mixing bowl, beat together 2 cups of lard and 1 cup of sugar until the mixture is smooth and creamy, then add 2 eggs and continue to beat until the mixture becomes very fluffy, which will help provide lightness to the cookies.
3. Combine Dry Ingredients: Sift together 6 cups of flour, 3 teaspoons of baking powder, and 1 teaspoon of salt in a separate bowl to ensure even distribution and to add air for tenderness.
4. Mix Dough: Gradually add the sifted dry ingredients to the creamed lard mixture. Stir in 6 tablespoons of sweet table wine and 2 teaspoons of anise seed if using. Mix until you form a dough-like consistency; you may need to knead it lightly on a floured surface to bring it together.
5. Roll Out Dough: On a floured board, roll the dough out to about 1/8 inch thickness. Use cookie cutters or a knife to cut into your desired shapes.
6. Prepare for Baking: Place the cut-out dough shapes on ungreased baking sheets with about 1/2 inch spacing to allow for slight expansion during baking.
7. Add Cinnamon Sugar: Mix 1/2 cup sugar and 2 tablespoons cinnamon in a small bowl. Sprinkle the tops of each cookie lightly with this mixture before baking.
8. Bake: Bake in the preheated oven for 15-20 minutes, or until the cookies are golden brown and firm to the touch.
9. Final Coating: Once baked, immediately cover the entire surface of each cookie with the remaining cinnamon sugar mixture. This adds a perfect sweet and spicy crunch while the cookies are still warm.
10. Cool and Serve: Let the biscochitos cool on a wire rack before serving. Enjoy these crisp, flavorful cookies with tea or coffee.

Notes

• Biscochitos can be stored in an airtight container for up to one week.
• For a dairy-free option, traditional lard is used rather than butter, but make sure any wine used is suitable for your dietary needs.
• The anise seed is optional but adds the traditional flavor that biscotti are known for.
• If sweet table wine is unavailable, a sweet muscat or any dessert wine can be used as a substitute.
• Rolling the dough to the recommended thickness is important to achieve the classic crisp texture.
• Do not overbake; the cookies will continue to crisp as they cool.

Keywords: Biscochitos, New Mexican Cookies, Anise Cookies, Cinnamon Sugar Cookies, Traditional Hispanic Recipe, Festive Cookies