Biscochitos are traditional New Mexican cookies known for their distinct, delicate texture and subtle anise flavor combined with a cinnamon-sugar coating. Originally brought to the region by Spanish settlers, biscochitos have become a beloved holiday treat, often enjoyed at Christmas, weddings, and other special gatherings.
These cookies are made with lard, giving them a tender, crumbly texture that melts in your mouth, They can be rolled and cut into festive shapes if you like but also in just round shapes they are perfect, biscochitos are a treat that brings warmth and tradition with each bite, carrying the heritage of New Mexican culture.
Biscochitos are easy to make and delightful to share, making them a great addition to any holiday cookie platter. They’re versatile enough to be adapted with different flavors while staying true to the original essence.
Whether you’re baking them for a family gathering or gifting them to friends, biscochitos bring a taste of tradition and a touch of elegance to any occasion.
Why do I love this recipe?
Its rich history, delicate texture, and unique anise-cinnamon flavor make it a cherished holiday favorite.
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Variations on the recipe?
Swap anise seeds with vanilla or almond extract for a milder flavor, or use butter instead of lard for a slightly different texture.
Serving suggestions?
Serve with hot chocolate, coffee, or a festive punch. They also make lovely gifts when packaged in a decorative tin.
Storage and freezing:
Store in an airtight container at room temperature for up to a week. Freeze in layers with parchment for up to 3 months; thaw at room temperature when ready to enjoy.
Biscochitos
Ingredients
- 3 cups unbleached all-purpose flour
- 1½ teaspoons baking powder
- 1 to 1½ teaspoons ground anise
- ½ teaspoon salt
- ½ pound lard softened
- ½ cup plus 1 tablespoon sugar
- 1 large egg
- 2 tablespoons sweet white wine brandy, rum, apple or pineapple juice
For toppings:
- ¼ cup sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat your oven at 350 F or 177 C degrees.
- Sift together the flour, baking powder, anise, and salt and set aside.
- Beat the lard in an electric mixer, gradually adding the sugar, and beat until extremely fluffy and light, about 8 minutes.
- Don’t shortcut this step.
- Stop the mixer every couple of minutes and scrape the sides of the mixing bowl.
- Add the egg, followed by the wine, and continue beating.
- Mix in the dry ingredients, adding about one-third of the mixture at a time.
- Stop the mixer as you make each addition, and beat no longer than necessary to incorporate the dry ingredients.
- A stiff pie-crust type of dough is what you’re seeking.
- Chill the dough for about 15 minutes for easy handling.
- Preheat the oven to 350.
- Roll out the dough ¼-inch thick on a floured work surface and cut with a paring knife into a fleur-de-lis, or cut with a small cookie cutter.
- Avoid handling the dough any more than necessary, one of the keys to the melt-in-your-mouth texture.
- Transfer the cookies to ungreased cookie sheets.
- Bake the cookies for 10 to 12 minutes, until just set and pale golden.
- While the cookies bake, stir together the topping.
- When the cookies are done, cool for just a minute or two on the baking sheets, then gently dunk the top of each in the cinnamon sugar.
