biscochitos

A New Mexican recipe for homemade biscochitos

Biscochitos

all purpose flour

tsp baking powder

tsp salt

lard

sugar (divided)

tsp anise seeds

brandy wine

cinnamon

Combine flour, baking powder, and salt in a medium bowl.

Add lard to a to a bowl and beat with an electric or stand mixer. Slowly add in 1/2 cup of sugar and continue beating for 8 – 10 minutes, until mixture is fluffy and light.

Add in anise seed, egg, and brandy or wine. Mix until blended.

Slowly add in flour mixture, beating well after each addition, and scraping the sides of the bowl as you go. Continue until mixture is fully incorporated and dough is similar to pie-crust.

Transfer dough to parchment paper and refrigerate 20 minutes. Meanwhile, preheat oven to 350 degrees.

After dough rests, roll dough out on a floured surface until it’s 1/4″ thick.

Use a cookie cutter or the lid of a mason jar to cut shapes out, transferring them to an ungreased cookie sheet.

Bake cookies in preheated oven for 10 – 12 minutes, until they start to lightly brown.

While the cookies are baking, mix together remaining 1/4 cup sugar with ground cinnamon.

Once cookies are baked, dip top of the cookie in the sugar/cinnamon mixture.

Store cookies in air-tight container for up to 2 weeks.

Crispy cinnamon sugar-topped Biscochitos are festive cookies with a shortbread-like texture. Ready for gifting, snacking, or dipping in coffee all holiday season long!

all-purpose flour ((720 grams))

baking powder

anise seed (toasted)

salt

lard ((450 grams/1 pound))

sugar ((300 grams))

eggs

brandy ((120 milliliters))

sugar ((50 grams))

Preheat the oven to 350°F. Line two large rimmed baking sheets with parchment paper.

In a large bowl, whisk together flour, baking powder, cinnamon, anise seed, and salt.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the lard and sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. With the mixer on low, beat in the eggs, one at a time, beating well after each addition. Gradually add in the flour mixture until just combined. Pour in the brandy and mix until a dough forms.

Transfer the dough to a lightly floured surface, and divide into 4 pieces. Shape the dough into discs, and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes or up to overnight. (If chilling overnight, let the dough stand at room temperature for at least 30 minutes or until slightly softened before rolling.)

On a floured surface, roll one disc at a time into ¼- to ½-inch thickness. Using a 2-inch cookie cutter dipping in flour, cut out cookies and place about a 1-inch apart on the prepared baking sheets. Reroll scraps as needed. (Note you will be reusing the same prepared sheets multiple times.)

For the Dough:

In a small bowl, stir together the sugar and cinnamon. Sprinkle the cut cookies with cinnamon-sugar mixture, about ¼ teaspoon per cookie.

Bake for 14 to 16 minutes or until the bottoms are lightly golden. Transfer the cookies to a wire rack to cool completely. Store in an airtight container for up to 1 week.

For the Topping:

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The most viewed biscochitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Biscochitos

Biscochitos

The most viewed biscochitos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine