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A pile of diamond-shaped biscochitos in a wooden bowl.
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4.92 / 12 votes

Biscochitos

These biscochitos are a New Mexican Christmas cookie classic. Their trademark flaky texture and flavor comes from using lard in the dough, along with cinnamon, sugar, anise, and brandy.
Prep Time45 minutes
Cook Time45 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Mexican
Servings: 72 cookies
Calories: 68

Equipment

  • 1 1/2- to 2-inch cookie cutters

Ingredients

  • 2 cups granulated sugar
  • 4 teaspoons ground cinnamon
  • 2 cups (1 lb) lard, preferably leaf lard
  • 2 large eggs
  • 2 teaspoons anise seeds, toasted
  • 6 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup brandy
US - Metric

Instructions

  • Preheat the oven to 350°F (177°C). Lightly butter 2 baking sheets or line them with parchment paper.
  • In a small bowl, combine 1/2 cup sugar and the cinnamon.
  • In a large bowl with an electric or stand mixer, beat the lard until fluffy, about 2 minutes. Add the remaining 1 1/2 cups sugar, eggs, and anise seeds and beat until well incorporated.
  • Mix the flour, baking powder, and salt in a separate bowl and combine this with the lard mixture. Add the brandy and mix thoroughly.
  • On a generously floured surface, roll the dough out to 1/8- to 1/4-inch thickness and cut into desired shapes. Sprinkle the cookie shapes with the cinnamon sugar mixture and place the cookies on the prepared sheets, spacing them at least 1 inch apart.
  • Bake for 12 to 15 minutes, or until lightly browned.
  • Transfer the biscochitos to wire racks and let cool completely. (Store the cookies in airtight containers at room temperature or in the freezer.)

Notes

  1. Toasting seeds--To toast anise seeds place them in a dry skillet over medium heat.  Toast for about 2 1/2 minutes, stirring or shaking the skillet often, until fragrant. Immediately remove the skillet from the heat and transfer the seeds to a plate to stop the cooking.
  2. Storage--Biscochitos can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
  3. Dietary--This recipe is suitable for dairy-free diets.

Nutrition

Serving: 1cookie | Calories: 68kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 36mg | Fiber: 1g | Sugar: 6g