Description
Biscochitos are traditional New Mexican cookies known for their crisp texture and distinctive anise flavor. These buttery cookies are spiced with cinnamon and dipped in a cinnamon-sugar mixture for a sweet finish, making them a delightful treat perfect for celebrations or everyday enjoyment.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons anise seeds
- 1/2 cup granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Wet Ingredients
- 1 cup lard (at room temperature)
- 3/4 cup granulated sugar
- 1 large egg (at room temperature)
- 1/4 cup brandy
Instructions
- Preheat the oven: Preheat your oven to 350 °F (177 °C) and line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined. Set this mixture aside for later use.
- Cream lard and sugar: Using a stand mixer fitted with a paddle attachment, beat the room temperature lard with 3/4 cup granulated sugar on high speed until the mixture is soft and fluffy. This aeration helps create a light texture.
- Add anise, egg, and brandy: Add the anise seeds to the lard mixture and beat on high until they are evenly distributed. Then, add the egg and brandy, mixing until the ingredients are fully incorporated.
- Combine wet and dry: Gradually add the flour mixture in two additions, beating on low speed until just combined. Then increase mixer speed to medium and continue until the dough comes together into a smooth, pliable mass.
- Roll out dough: Turn the dough onto a lightly floured surface and roll it out to an even 1/4-inch thickness. If not ready to bake immediately, cover and refrigerate until ready to use.
- Prepare cinnamon-sugar coating: In a medium bowl, whisk together 1/2 cup granulated sugar and 1 teaspoon cinnamon until combined. Set aside.
- Cut and sprinkle dough: Sprinkle the rolled-out dough evenly with about 1 tablespoon of the cinnamon-sugar mixture. Using 2 to 2 1/2-inch diameter cookie cutters, cut desired shapes and carefully transfer each with a thin metal spatula to the prepared baking sheet, spacing them slightly apart.
- Bake the cookies: Bake in the preheated oven for 15 to 18 minutes, or until the edges are lightly browned, indicating they are crisp and done.
- Coat cookies: Remove the cookies from the oven and let them cool slightly but while still warm, dip each cookie into the reserved cinnamon-sugar mixture, coating all sides. Then place on a serving platter to cool completely before enjoying.
Notes
- The dough can be refrigerated before rolling to make handling easier and enhance flavor.
- Using lard is traditional and contributes to the authentic texture and flavor, but you can substitute with butter if preferred, keeping in mind the texture will differ slightly.
- Ensure cookies are lightly browned to avoid overbaking, which can make them too hard.
- For best anise flavor, use whole anise seeds rather than ground.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: New Mexican
