Best 4 Biscochitos Ii Recipes
**Biscochitos: A Taste of New Mexican Holiday Tradition**
In the heart of New Mexico, where the aroma of roasting chiles fills the air and farolitos illuminate the winter nights, there lies a culinary treasure that embodies the spirit of the holidays: biscochitos. These delicate anise-flavored cookies, often dusted with cinnamon sugar, are a beloved tradition passed down through generations, symbolizing warmth, family, and the joy of the Christmas season. Discover the secrets behind these delectable treats as we explore the traditional and creative variations of biscochitos, taking you on a journey through the flavors and memories that make this New Mexican cookie so special. From the classic recipe that has stood the test of time to unique twists that add a touch of modernity, our collection of biscochitos recipes offers something for every palate and skill level. Get ready to indulge in the timeless charm of this New Mexican holiday tradition and create memories that will be cherished for years to come.
**Recipes Included:**
1. **Classic New Mexican Biscochitos:** Experience the authentic taste of traditional biscochitos with this time-honored recipe. Simple ingredients like flour, sugar, butter, eggs, and anise extract come together to create a delicate and flavorful cookie that captures the essence of the New Mexican holiday spirit.
2. **Vegan Biscochitos:** For those with dietary restrictions or a preference for plant-based treats, this vegan version of biscochitos offers a delicious alternative. Using a blend of plant-based butter and milk, along with a touch of almond extract, these cookies deliver the same delightful flavors and texture as the classic recipe, making them a perfect treat for everyone to enjoy.
3. **Biscochitos with Green Chile:** Adding a touch of New Mexican flair, this unique variation incorporates roasted green chiles into the biscochitos dough. The subtle heat and smoky flavor of the chiles complement the anise and cinnamon, creating a savory and sweet combination that is sure to tantalize your taste buds.
4. **Chocolate Dipped Biscochitos:** For those with a sweet tooth, these chocolate dipped biscochitos are a true indulgence. After baking, the cookies are generously dipped in melted chocolate, creating a decadent treat that combines the classic flavors of biscochitos with the richness of chocolate.
5. **Biscochitos with Piloncillo:** This Mexican-inspired variation introduces the sweet and earthy notes of piloncillo, a type of unrefined cane sugar, to the biscochitos dough. The result is a cookie with a complex and slightly caramelized flavor that is sure to impress your friends and family.
6. **Gluten-Free Biscochitos:** Enjoy the goodness of biscochitos without the gluten with this allergy-friendly recipe. Using a blend of gluten-free flours, along with almond flour and cornstarch, these cookies provide a delightful alternative for those with gluten sensitivities or celiac disease.
BISCOCHITOS TRADITIONAL COOKIES
This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.
Provided by Anonymous
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 72
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
- In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
- On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
- Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.
Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g
BISCOCHITOS
Steps:
- Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
- Refrigerate dough overnight.
- Preheat oven to 350 degrees F.
- Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.
EASY BIZCOCHITOS
Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
BISCOCHITOS
Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 dozen
Number Of Ingredients 12
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
- Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
- Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
- On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
Tips:
- Use high-quality ingredients. Authentic Biscochitos rely on simple ingredients, so it's important to use the best you can find. Opt for fresh lard, pure vanilla extract, and high-quality flour.
- Follow the dough-chilling instructions carefully. Chilling the dough helps prevent spreading and ensures a flaky texture. Make sure to chill the dough for at least 30 minutes before rolling and cutting.
- Roll out the dough evenly. To achieve uniform baking, roll out the dough to an even thickness. This will help ensure that all the cookies bake evenly.
- Use a sharp cookie cutter. A sharp cookie cutter will give you clean, defined shapes and prevent ragged edges.
- Don't overcrowd the baking sheet. Make sure to leave enough space between the cookies on the baking sheet so that they have room to spread.
- Bake the cookies until they are lightly golden brown. Overbaking can dry out the cookies, so keep a close eye on them while they're in the oven.
- Let the cookies cool completely before storing them. This will help prevent them from becoming soft and crumbly.
Conclusion:
These delicious and versatile cookies are easy to make and a perfect addition to any holiday gathering or special occasion. With a few simple ingredients and a little bit of time, you can create these traditional treats that are sure to be enjoyed by all.
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