Best 8 Gf Biscochitos Recipes

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Journey into the realm of delectable gluten-free biscochitos, a traditional Mexican cookie renowned for its delicate texture and irresistible flavors. These bite-sized delights, also known as Mexican wedding cookies, are a staple in Hispanic households, often gracing festive occasions and gatherings. Our curated collection of recipes offers a diverse range of biscochitos, each with its unique twist on this classic treat. Embark on a culinary adventure as we explore variations like the classic anise-flavored biscochitos, the nutty pecan-infused delights, and the zesty orange-scented cookies. Whether you prefer a traditional approach or a contemporary twist, our recipes cater to every palate, promising an unforgettable gluten-free biscochitos experience.

Here are our top 8 tried and tested recipes!

BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 53m

Yield 5 dozen

Number Of Ingredients 10

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1 1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

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.

BISCOCHITOS



Biscochitos image

This is the best New Mexico biscochito recipe you'll ever taste! The official state cookie practically melts in your mouth and is basically perfect. from Simply Simpatico

Provided by Jessica Lynn

Categories     Dessert

Number Of Ingredients 10

2 cups lard ((like Morrell Snow Cap Lard linked above))
1 cup sugar
2 whole eggs
6 cups flour
3 teaspoon baking powder
1 teaspoon salt
2 teaspoon anise seed (optional)
6 TBS sweet table wine ((Mogen David Concord works great))
½ cup sugar ((for sprinkling; may need a bit more))
2 TBS cinnamon ((for sprinkling may need a bit more))

Steps:

  • Preheat oven to 350°.
  • Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy.
  • Sift together flour, baking powder, and salt; add to creamed mixture.
  • Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).
  • Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
  • Combine 1/2 cup sugar and 2 tablespoons cinnamon; sprinkle on top of each cookie.
  • Bake for 15-20 minutes or until golden brown.
  • Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!

BISCOCHITOS TRADITIONAL COOKIES



Biscochitos Traditional Cookies image

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

6 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups lard
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 tablespoon ground cinnamon

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



Biscochitos image

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

1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier or Triple Sec
Finely grated zest of 1 orange
3 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons anise seeds
2 to 4 tablespoons water
1/2 teaspoon ground cinnamon

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.

GF BISCOCHITOS



Gf Biscochitos image

These are one of my son's favorites. He requests them every Christmas. Great anise-tasting butter cookie. You won't be able to tell there's no wheat. Free of peanuts and nuts too so it's a nice change for kids on restricted diets.

Provided by FreetoFeast

Categories     Drop Cookies

Time 1h20m

Yield 48 cookies

Number Of Ingredients 11

1 cup rice flour
1/2 cup tapioca flour
1/2 cup potato starch
1 cup sugar
3/4 cup butter
1 egg
2 tablespoons anise seeds
1 tablespoon vanilla
1 teaspoon baking powder
1 teaspoon xanthan gum
1/4 teaspoon salt

Steps:

  • Beat butter, sugar, egg and vanilla until fluffy.
  • Crush anise seeds.
  • Add remaining ingredients.
  • Chill for 30 minutes.
  • Preheat oven to 350.
  • Drop by teaspoonfuls onto a cookie sheet.
  • Bake for 12 - 15 minutes.
  • Cool on a rack.

EASY BIZCOCHITOS



Easy Bizcochitos image

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

1 package (17-1/2 ounces) sugar cookie mix
1/4 cup all-purpose flour
2 teaspoons grated orange zest
1 teaspoon aniseed, crushed
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon

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



Biscochitos image

Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).

Provided by Acerast

Categories     Dessert

Time 4h10m

Yield 30 2 1/2-inch cookies, 15 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup sugar
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon ground aniseed
1/2 teaspoon ground aniseed
12 tablespoons unsalted butter, cold
1 large egg yolk
1 teaspoon vanilla
3 tablespoons ice water

Steps:

  • Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
  • In a small bowl, cut the butter into pea-sized pieces.
  • Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
  • Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
  • Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
  • Scrape up all the streaks of dough and pile them on top of one another to form a disk.
  • Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  • On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
  • Refrigerate for 30 miutes, or until firm.
  • Set a rack in the middle of the oven and preheat to 375°F.
  • Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
  • With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
  • Chill the cookies 10 minutes before baking.
  • Reroll the scraps of dough and cut out more cookies, chilling before baking.
  • Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
  • Sprinkle a thin layer of the sugar mixture over the cookies.
  • Bake for 10 minutes, or until lightly browned around the edges.
  • Cool on the pan on a wire rack.
  • May be store at room temperature, well-wrapped, for up to 5 days.

Nutrition Facts : Calories 193.5, Fat 9.8, SaturatedFat 6, Cholesterol 38.4, Sodium 33.8, Carbohydrate 24.8, Fiber 0.5, Sugar 11.8, Protein 2.1

BISCOCHITOS



Biscochitos image

I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.

Provided by Quail Trails

Categories     Dessert

Time 25m

Yield 48 biscochitos

Number Of Ingredients 12

6 cups flour (or enough to make dough easy to handle but not dry)
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon whole anise seed
1 cup white lard
1 cup butter
2 eggs, lightly beaten
1 1/4 cups white sugar
1 tablespoon cinnamon
5 teaspoons brandy flavoring or 5 teaspoons vanilla
1/4 cup white sugar
enough cinnamon, to darken

Steps:

  • Cream lard and butter.
  • Add sugar and beat until fluffy.
  • Add eggs, anise seed, salt, baking powder and brandy, mix.
  • Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
  • Chill, then slice in 3/4" slices.
  • Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
  • Bake at 350 degrees until lightly browned.

Nutrition Facts : Calories 159, Fat 8.5, SaturatedFat 4.2, Cholesterol 23, Sodium 101.7, Carbohydrate 18.4, Fiber 0.5, Sugar 6.3, Protein 1.9

Tips:

  • Use almond flour for a gluten-free alternative. Almond flour is a popular gluten-free flour that can be used in many recipes. It is made from finely ground almonds and has a light, nutty flavor. When using almond flour in place of all-purpose flour, it is important to note that it is more absorbent, so you may need to add more liquid to your recipe.
  • Don't overmix the dough. Overmixing the dough will make the biscochitos tough. Mix the dough just until it comes together, then form it into a ball and refrigerate it for at least 30 minutes before rolling it out.
  • Use a cookie press to shape the biscochitos. A cookie press is a great way to get evenly shaped biscochitos. If you don't have a cookie press, you can also roll out the dough and cut it into shapes with a cookie cutter.
  • Bake the biscochitos until they are golden brown. The biscochitos should be baked until they are golden brown around the edges. This will ensure that they are cooked through.
  • Let the biscochitos cool completely before storing them. The biscochitos will continue to crisp up as they cool. Let them cool completely before storing them in an airtight container.

Conclusion:

These gluten-free biscochitos are a delicious and festive treat that can be enjoyed by people of all ages. They are easy to make and can be customized with your favorite flavors. Whether you are looking for a traditional holiday cookie or a fun snack, these biscochitos are sure to please.

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