Bizcochito (Cinnamon Anise Cookies) I Recipe
Mexico
A bizcochito or biscochito is a crispy cookie flavored with anise and cinnamon. It was developed by Hispanic residents of New Mexico and southern Colorado who trace their ancestry back to the first Spanish colonists. The recipe for making the cookie has been influenced not only by local and indigenous customs, but also by cookie recipes brought to New Mexico with immigrants from other co
Ingredients
- 1 pound (500 g) pure lard
- 1½ cups (150 g) white granulated sugar
- 2 tsp (20 g) anise seed (crushed)
- 2 eggs, beaten
- 3 ⅓ cups (400 g) flour
- 3 tsp (30 g) baking powder
- 1 tsp (10 g) salt
- Cinnamon sugar for topping
Procedure
- Cream the lard, sugar, and anise in a large mixing bowl. Add eggs and beat well.
- Combine flour, baking powder, and salt in a large mixing bowl.
- Alternately add flour to creamed mixture until a stiff dough has formed.
- Knead dough slightly. Pat ¼–½ inch (0.5–1 cm) thick or roll to a ¼–½ inch (0.5–1 cm) diameter log.
- Cut into desired shapes.
- Bake in an oven preheated to 350°F (180°C) for 10–12 minutes or until golden brown.
- Dust, while still hot, with cinnamon sugar.
- Let cool.