Biscochitos closeup

Biscochitos

Bizcochitos, Biscochos, whatever you call them and however you spell them, they are a New Mexico staple around Christmas time.

Here’s my current recipe. It makes 4-5 dozen, depending how big you cut em and how good you are at rerolling the scraps etc.

Anise seed
Anise seed — the more the merrier
  • 6 cups flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 pound lard (lard is a MUST, do not substitute)
  • 1.5 cups sugar
  • 4-6 Tbsp Anise seed
  • 2 eggs
  • 1/2 cup liquid, dealer’s choice: whiskey, brandy, sweet wine, orange juice, apple juice. For my batch, I used 1/4 cup whiskey and 1/4 cup orange juice.
  • 1/2 cup sugar + 2 Tbsp cinnamon (for dusting after cooked)

Directions:

  1. Sift together flour, baking soda, and salt.
  2. Cream lard with sugar and anise seed on medium.
  3. In a medium bowl, beat eggs until light and fluffy.
  4. Add eggs to creamed sugar/lard mixture and mix until combined.
  5. Add liquid of choice.
  6. Slowly add flour about 1/2 cup at a time and mix until a stiff dough has formed. You might not need all of the flour.
  7. Remove dough, wrap, and refrigerate overnight (or a few hours).
  8. Preheat oven to 350 deg.
  9. Let dough stand 15-20 minutes or until soft enough to roll.
  10. Roll out dough to approx. 1/8 inch (they will be thick). Cut with cookie cutter and place on cookie sheet.
  11. Bake 10-12 minutes or until bottom turns a golden brown.
  12. Mix cinnamon and sugar in a bowl.
  13. As cookies come out of the oven (and after cooling about 5 minutes), drop top-down in cinnamon/sugar mixture then set aside to cool further.

 

Biscochitos
Biscochitos for Christmas!

 

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One thought on “Biscochitos”

  1. HI, thank for including this very traditional recipe of biscochitos. I’ve heard them called biscochillos too and shaped round. Interesting picture of your cookie cutter shaped ones, but what is the form? To me, they look like acorns. My son says chiles. Who’s right?

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