Biscochitos cookies
Votes: 1
Time: 55 min.
Complexity: easily
Quantity: 60 cookies
Complexity: easily
Quantity: 60 cookies
Biscochitos are crisp, shortbread-like cookies with a wonderful anise and cinnamon flavor, a traditional New Mexico pastry. Bobby picked up this recipe after visiting Albuquerque. The biscochito dough is mixed with lard, sugar, flour, baking powder, table wine, and eggs. Classic biscochitos are cut into star and crescent shapes, but you can use any shape cutter. The finished cookies are immediately rolled in a sugar and cinnamon mixture while still warm. They are a popular treat at weddings and during religious holidays, especially Christmas.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 cups premium flour
- 3 tsp baking powder
- 1 teaspoon of salt
- 450 g lard (do not substitute with anything)
- 1.5 cups of sugar
- 2 teaspoons of anise seeds
- 2 eggs
- 0.5 cups of sweet table wine
- 1/4 cup sugar
- 1 tbsp. cinnamon
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Recipes with similar ingredients: premium flour, lard, eggs, red wine, Anise seeds, cinnamon
Cooking the dish according to the recipe:
- Sift together the flour, baking powder, and salt. Using a mixer on medium speed, beat the lard with the sugar and anise. In a separate bowl, beat the eggs until light and fluffy. Add the beaten eggs to the sugar mixture. Mix well, adding the wine, and knead into a stiff dough, adding more wine if necessary.
- Place the dough in the refrigerator overnight.
- Preheat oven to 175°C.
- Remove the dough from the refrigerator and let it rest at room temperature until it's soft enough to handle. Divide the dough into four pieces and roll them out to a thickness of about 0.3 cm. Use a cookie cutter to cut out shapes and arrange them on a baking sheet.
- Bake for 12-15 minutes, or until the cookies are golden brown on the bottom. Meanwhile, combine the sugar and cinnamon in a bowl. Roll the finished cookies in the sugar mixture and let cool.
Categories:
recipe / Winter dishes / Festive dishes / Christmas / Desserts / Cookie / Mexican cuisine / Bobby Flay
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