Print

Biscochitos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Biscochitos are traditional New Mexican cookies known for their distinctive anise flavor and crisp texture. These diamond-shaped or round cookies are lightly spiced with cinnamon and sugar, offering a delightful licorice aroma combined with a buttery richness. Perfect for holiday celebrations or everyday treats, biscochitos balance sweet and aromatic flavors in a tender, crumbly bite.

Ingredients

Dough Ingredients

  • 3 teaspoons anise seeds (crushed)
  • 1 cup (200g) granulated sugar
  • 1 cup vegetable shortening
  • 1 large egg
  • 2 tablespoons brandy, rum, apple, or pineapple juice
  • 1 teaspoon pure vanilla extract
  • 3 cups (423g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt

Topping

  • ½ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Crush Anise Seeds: Place the anise seeds in a zip-top plastic bag and crush them thoroughly using a rolling pin until they are broken up and aromatic. This step releases their distinctive licorice flavor which is key to the cookie’s taste.
  2. Cream Sugar and Shortening: In a large mixing bowl, beat together the granulated sugar, vegetable shortening, and crushed anise seeds for 2 to 3 minutes until the mixture is creamy and light in texture.
  3. Add Wet Ingredients: Mix in the egg, chosen juice or brandy, and vanilla extract. Combine well, making sure to scrape down the sides and bottom of the bowl to incorporate all ingredients evenly.
  4. Incorporate Dry Ingredients: Add the flour, baking powder, and salt to the wet mixture. Stir just until the dough comes together. Avoid overmixing to maintain a tender crumb.
  5. Shape the Dough: Lightly flour a clean surface and roll out the dough to a 1/4-inch thickness. Using a ruler as a guide, trim the edges neatly and cut the dough into even strips. Then, make diagonal cuts across the strips to create diamond shapes. Alternatively, use cookie cutters for preferred shapes. Another option is to divide dough into two 6-inch logs, wrap in plastic, chill for at least 3 hours or up to 3 days, then slice into 1/4-inch rounds, yielding approximately 24 cookies per log.
  6. Prepare Cinnamon Sugar and Coat: Combine ground cinnamon with 1/2 cup granulated sugar in a small bowl. Generously sprinkle this cinnamon sugar over the shaped cookies before placing them onto parchment-lined baking sheets.
  7. Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 13 to 15 minutes, rotating the baking sheet halfway through to ensure even browning. The edges should turn a light golden brown when done.
  8. Cool and Optional Extra Coating: Let the baked cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. For extra flavor, optionally dip cooled cookies in additional cinnamon sugar so both sides are coated.

Notes

  • Crushing the anise seeds fresh helps maximize their flavor impact in the cookies.
  • If you prefer, substitute fruit juices (apple or pineapple) for brandy or rum for a non-alcoholic option.
  • Chilling the dough logs before slicing helps achieve perfect round cookie shapes and easier slicing.
  • Rotate the cookie sheet halfway through baking for consistent color and doneness.
  • These cookies keep well in an airtight container for up to one week.
  • The cinnamon sugar coating can be added before or after baking for different texture preferences.

Find it online: https://marthatasty.com/biscochitos-recipe/