Biscochitos Recipe are delightful traditional cookies originating from New Mexico Biscochitos, USA. They are often referred to as the official state cookies of New Mexico. Traditional New Mexican Cookies called Biscochitos are delightfully crumbly, perfectly spiced, and likely to become your new favorite Christmas cookie in 2023.
Here’s a traditional Biscochitos recipe, a beloved treat from New Mexico Biscochitos.
- 6 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 pound lard or vegetable shortening
- 1 1/2 cups granulated sugar
- 2 teaspoons anise seeds, crushed
- 2 large eggs
- 1/2 cup brandy or rum
- 1/4 cup orange juice
- 1 teaspoon ground cinnamon (for coating)
- 1/4 cup granulated sugar (for coating)
1/ In a large mixing bowl, sift together the flour, baking powder, and salt. Set aside.
2/ In another bowl, using a hand mixer or stand mixer, cream together the lard (or vegetable shortening) and sugar until light and fluffy.
3/ Add the crushed anise seeds to the creamed mixture and beat well.
4/ Beat in the eggs one at a time until fully incorporated.
5/ Gradually add the brandy (or rum) and orange juice to the mixture, mixing until combined.
6/ Slowly incorporate the dry ingredients into the wet mixture, mixing until a dough forms. If the dough is too sticky then add a little more flour until it’s manageable. Form the dough into a ball, cover with plastic wrap, and refrigerate for at least 1 hour.
7/ Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
8/ On a lightly floured surface roll out the chilled dough to about 1/4 inch thickness. Use cookie cutters to cut out shapes like stars or rectangles.
9/ In a small bowl, mix the ground cinnamon and granulated sugar to coat the cookies.
10/ Place the cut-out cookies on the prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly golden.
11/ Remove the cookies from the oven, and while they’re still warm, sprinkle them with the cinnamon-sugar mixture.
12/ Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
13/ Store the biscochitos in an airtight container at room temperature. They’re even better the next day as the flavors meld together.
Tips and Tricks to Ensure to Turn Out Perfect
Quality Ingredients: Use fresh and high-quality ingredients for the best flavor. Authentic Biscochitos often use lard for an authentic taste, but you can substitute with vegetable shortening if preferred.
Chill the Dough: Refrigerate the dough for at least an hour before rolling it out. Chilled dough is easier to handle and results in cookies that hold their shape well during baking.
Proper Thickness: Roll out the dough to around 1/4 inch thickness.
Anise Seeds: Crushing the anise seeds before adding them to the dough helps release their flavor. Adjust the amount according to your preference for the strength of the anise flavor.
Brandy or Rum: The addition of brandy or rum contributes to the unique taste of Biscochitos. However, if preferred, you can use orange juice as a non-alcoholic substitute.
Cinnamon-Sugar Coating: Sprinkle the cinnamon-sugar mixture on the cookies while they are still warm from the oven.
Storage for Flavor: Biscochitos tend to improve in flavor over time as the spices meld. Store them in an airtight container for a day or two before serving for a richer taste.
Cookie Shapes: Traditionally, biscochitos are cut into shapes like stars or rectangles. Ensure uniformity in size to ensure even baking.
Re-Rolling Dough: If re-rolling scraps of dough, try not to overwork it as it might toughen the cookies. Combine the scraps gently and roll them out sparingly to maintain the dough’s tenderness.
Experimentation: Feel free to experiment with variations in spice ratios or add a touch of citrus zest to customize the flavor to your liking.
The nutritional information can vary based on specific ingredients and serving sizes. Here’s an approximate per serving (one cookie, 20 grams):
- Calories: Around 80-100 calories
- Total Fat: Approximately 4-6 grams
- Saturated Fat: About 1-2 grams
- Cholesterol: Roughly 5-10 milligrams
- Sodium: Around 20-30 milligrams
- Total Carbohydrates: Approximately 8-10 grams
- Dietary Fiber: About 0.5-1 gram
- Total Sugars: Roughly 3-5 grams
- Protein: Around 1-2 grams
Please note that these values are estimates and can vary based on the specific recipe and ingredients used.
Some Frequently Asked Questions About Biscochito Recipe
Can I substitute lard in Biscochitos?
Yes, if preferred, you can use vegetable shortening or butter as a substitute for lard. However, traditional recipes often call for lard for its unique texture and flavor.
How should I store Biscochitos?
Store Biscochitos in an airtight container at room temperature.
Can I freeze Biscochitos?
Yes, freeze well. Place them in a freezer-safe container or bag, separating layers with parchment paper, and they can be frozen for up to three months.
Can I adjust the sweetness of Biscochitos?
Absolutely! You can adjust the sugar quantity according to your taste preferences. Increasing or decreasing the sugar content won’t significantly affect the texture.
Are Biscochitos gluten-free?
Traditional Biscochitos are made with all-purpose flour, so they are not inherently gluten-free. However, you can try using a gluten-free flour blend as a substitute.
Can I make Biscochitos without alcohol?
Yes, if you prefer not to use brandy or rum, you can substitute it with an equal amount of orange juice or apple cider for a non-alcoholic option.
Why do Biscochitos taste better after a few days?
Like many spiced cookies, Biscochitos’ flavors tend to develop and intensify over time as the spices meld, creating a more robust and flavorful cookie.
Can I decorate Biscochitos with icing?
While not traditional, you can certainly drizzle a simple icing made from powdered sugar and water on Biscochitos for decoration, though it might alter their traditional taste.
Are Biscochitos only eaten during the holidays?
While they’re popular during the holiday season, Biscochitos are enjoyed year-round in New Mexico, often served at celebrations and special occasions.