Best 3 Mi Tierra Biscochitos Recipes
Embark on a delectable journey into the world of Mi Tierra Biscochitos, a beloved New Mexican treat that embodies the region's rich culinary heritage. These melt-in-your-mouth cookies, also known as New Mexican wedding cookies or anise cookies, are a staple at traditional gatherings, celebrations, and as a heartwarming gift from local bakeries.
Mi Tierra Biscochitos stand out with their unique blend of flavors and textures. Their delicate dough, infused with the distinctive taste of anise, yields a satisfying crunch on the outside while maintaining a soft and crumbly interior. The cookies' delightful sweetness is perfectly balanced by a hint of savory notes, making them an ideal accompaniment to a warm cup of coffee or tea.
This comprehensive article encompasses three irresistible recipes that cater to various dietary preferences. The classic Mi Tierra Biscochitos recipe, a timeless favorite, offers a traditional taste experience. For those seeking a gluten-free alternative, the gluten-free Mi Tierra Biscochitos recipe delivers the same delightful flavors without compromising on texture. And for those with egg allergies, the egg-free Mi Tierra Biscochitos recipe provides a delectable option without sacrificing any of the cookie's inherent charm.
With step-by-step instructions and helpful tips, this article guides home bakers through the process of creating these delectable cookies. Whether you're a seasoned baker or just starting your culinary adventures, you'll find everything you need to successfully bake and enjoy these New Mexican gems.
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
MI TIERRA BISCOCHITOS
Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the lard-it's the secret ingredient!
Provided by Robb Walsh
Categories Cookies Mixer Egg Breakfast Bake Brandy Anise Cinnamon Pastry Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 36 to 48 cookies
Number Of Ingredients 8
Steps:
- Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
- Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
- When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
- Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. 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.
Tips:
- Using a food processor or a pastry blender to mix the dough makes it easier and quicker.
- If you don't have a rolling pin, you can use a wine bottle or a glass to roll out the dough.
- To make the biscochitos crispy, bake them until the edges are golden brown.
- You can store the biscochitos in an airtight container at room temperature for up to 2 weeks.
- If you want to make the biscochitos ahead of time, you can freeze them for up to 2 months.
Conclusion:
These Mi Tierra Biscochitos are a delicious and easy-to-make treat that's perfect for any occasion. With their crispy texture and sweet, nutty flavor, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special cookie recipe, give these Mi Tierra Biscochitos a try. You won't be disappointed!
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