New Mexico Biscochitos Recipe

New Mexico Biscochitos are a cherished traditional cookie, often enjoyed during celebrations and special occasions. Infused with the warm flavors of anise and cinnamon, these delightful treats have a rich history tied to the state’s cultural heritage.

Made with simple ingredients like lard, brandy, and eggs, they offer a unique texture and a subtly sweet taste that pairs perfectly with coffee or tea.

Whether baked for a holiday gathering or a cozy afternoon snack, Biscochitos are sure to bring a touch of warmth and nostalgia to any table.

New Mexico Biscochitos Recipe

Ingredients:

4 eggs

1 cup sugar

1 tsp vanilla extract

1 cup manteca (lard)

1 tsp baking powder

4 1/2 cups all-purpose flour

1 tbsp crushed anise seeds

1/4 cup brandy

1 tsp ground cinnamon

1/2 cup brown sugar or coarse granulated sugar (for dusting)

Instructions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C).

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the eggs, 1 cup of sugar, vanilla extract, and lard.

Mix until thoroughly combined.

Step 3: Add Dry Ingredients

Add the baking powder, flour, brandy, and crushed anise seeds to the bowl.

Mix until a thick dough forms.

Step 4: Roll and Cut

Roll out the dough to your desired thickness.

Use cookie cutters to cut the dough into your preferred shapes.

Step 5: Prepare Sugar Mixture

In a small bowl, mix together the ground cinnamon and brown sugar (or coarse sugar).

Step 6: Dust Cookies

Before baking, dust the cookies with the cinnamon and sugar mixture.

Step 7: Bake

Place the cookies on a cookie sheet and bake for 12 to 15 minutes, or until they are lightly golden.

Step 8: Cool

Let the cookies cool on a wire rack before serving.

Enjoy these delicious Biscochitos with a cup of coffee or tea! They also make great gifts during the holidays.

Notes:

Manteca (Lard): Traditional recipes use lard for its unique flavor and texture. If you prefer, you can substitute with unsalted butter, but the taste will be different.

Anise Seeds: Crushing the anise seeds releases their essential oils and enhances the flavor. If you’re not a fan of anise, you can use a smaller amount or substitute with fennel seeds for a similar taste.

Brandy: The brandy adds depth to the flavor. If you want a non-alcoholic option, you can replace it with orange juice or water, although the taste will differ slightly.

Cookie Thickness: Roll the dough to your desired thickness, but keep in mind that thicker cookies may require additional baking time. Aim for about 1/4 inch for a classic texture.

Dusting Sugar: For an extra touch, consider using colored sugar for festive occasions or a sprinkle of coarse sea salt for a sweet and salty contrast.

Storage: Biscochitos store well in an airtight container at room temperature for about a week. They can also be frozen for longer storage—just thaw them before serving.

Variations: Feel free to experiment with flavors by adding lemon or orange zest to the dough for a citrusy twist.

Nutrition Information:

YIELDS: 24 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of fat instead of lard?

Yes, you can substitute lard with unsalted butter or vegetable shortening.

However, using lard is traditional and gives the cookies their characteristic flavor and texture.

How can I make the cookies more flavorful?

You can enhance the flavor by adding a teaspoon of citrus zest (like orange or lemon) to the dough, or by increasing the amount of crushed anise seeds if you enjoy a stronger anise flavor.

What should I do if my dough is too sticky?

If the dough is too sticky to roll out, try chilling it in the refrigerator for about 30 minutes.

This will help firm it up and make it easier to handle.

How should I store the baked Biscochitos?

Store the cookies in an airtight container at room temperature for about a week.

They can also be frozen for longer storage; just thaw them at room temperature before serving.

Can I decorate the cookies?

Absolutely! You can use icing, colored sugar, or sprinkles to decorate the cookies if you want to make them more festive, especially for holidays or special occasions.

What kind of flour should I use for Biscochitos?

All-purpose flour is the best choice for this recipe.

It provides the right balance of structure and tenderness for the cookies.

Can I make the dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days.

Just let it soften slightly at room temperature before rolling it out.

How do I know when the Biscochitos are done baking?

The cookies should be lightly golden around the edges.

They may appear slightly soft in the center but will firm up as they cool.

Can I use whole eggs instead of egg yolks?

Yes, you can use whole eggs as specified in the recipe, but if you prefer a richer flavor and texture, you can use just the egg yolks.

What should I do if I don’t have cookie cutters?

If you don’t have cookie cutters, you can use a knife to cut the dough into squares or triangles, or even use a glass to make round cookies.

Just ensure the shapes are uniform for even baking.