Last modified on 5 July 2014, at 20:45

Cookbook:Bizcochito

Cookbook | Ingredients | Recipes

Bizcochito or biscochito is a crispy butter biscuit flavored with anise and cinnamon. It was developed by residents of New Mexico over the centuries from the first Spanish colonists of New Mexico. The recipe for making the cookie has been greatly influenced not only by local and indigenous customs, but also by recipes brought to New Mexico by immigrants from other Hispanic countries. It is served during special celebrations, such as wedding receptions, baptisms, and religious holidays (especially during the Christmas season). It is usually eaten with morning coffee or milk, after lunch in the early afternoon, or dinner late at night. The cookie is seldom known outside its various territories.

There is no 'official' recipe, or formula for making bizcochitos. Each region or area, and often each family, has its own distinct recipe for baking bizcochitos. Below is a basic, traditional recipe. However it can normally be divided into two different recipes, the Gonzales and Lucero recipes are the most popular.

The Gonzales Recipe (Southern New Mexico)Edit

IngredientsEdit

ProcedureEdit

  1. Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well.
  2. Combine flour, baking powder, and salt in a large mixing bowl.
  3. Alternately add flour to creamed mixture until a stiff dough has formed.
  4. Knead dough slightly and pat or roll to a ¼ to ½ inch (.5 to 1cm) thickness.
  5. Cut into desired shapes.
  6. Bake in an oven preheated to 350°F (180°C) for 10-12 minutes or until golden brown.
  7. Dust, while still hot, with cinnamon sugar.
  8. Let cool.

The Lucero Recipe (Northern New Mexico)Edit

IngredientsEdit

  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 1 egg yolk
  • 1 tablespoon milk
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon anise seed
  • ¼ teaspoon ground cinnamon
  • cinnamon sugar for topping

ProcedureEdit

  1. Heat oven to 350°F (180°C). Combine butter and ½ cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolk and milk; beat until well mixed. Reduce speed to low. Add flour, baking powder, anise seed and ¼ teaspoon cinnamon; beat until mixture forms a ball.
  2. Roll out dough on lightly floured surface to ¼-inch (65 mm) thickness. Cut with 1-inch (2.5 cm) cookie cutters.
  3. Combine 2 tablespoons sugar and ¾ teaspoon cinnamon in small bowl.
  4. Put one face of the cookie into the cinnamon sugar mixture. Place one inch apart, with the cinnamon sugar-covered side up, onto ungreased cookie sheets.
  5. Bake for 5 to 8 minutes or until edges are lightly browned.
  6. Let cool.