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Biscochitos Recipe

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★★★★★

4.6 from 68 reviews

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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/biscochitos-recipe/