Biscochitos
This is our version of New Mexico’s official cookie, to which the lard adds a unique, sandy texture. This recipe deliciously showcases the combined tastes of aniseed, orange zest and cassia, which unite to create this festive cookie that’s great with black tea or coffee.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp aniseeds, ground in a mortar
- 2 Tbsp orange peels, ground
- 1 ¼ cups lard
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla powder or vanilla extract
Cassia sugar
- ½ cup granulated sugar
- 1 Tbsp cassia, finely ground
Method
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1
In a large bowl, sift and mix the flour, baking soda and salt. Add the ground aniseed and orange peels.
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2
In a separate bowl, combine the lard and sugar. Add the egg and vanilla and whisk until a creamy, homogenous consistence is obtained.
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3
Add the humid mixture to the dry one and blend enough to incorporate all the ingredients.
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4
Continue mixing and kneading the dough using your hands until a ball is formed. Separate the dough into two equal halves.
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5
Carefully wrap the dough balls and refrigerate for 1 hour.
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6
Preheat the oven to 350°F and coat a baking sheet with parchment paper.
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7
Using a rolling pin, flatten the dough balls on a lightly floured surface until they achieve a ¼ - inch thickness (3/4 cm). (You can bake the remaining ball immediately or keep it refrigerated for about one more week).
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8
Using a cookie cutter of your choice, cut out the cookies and transfer them onto the baking sheet. Make sure that the dough is still firm before placing in the oven – if the dough is too soft, refrigerate for another 10 minutes.
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9
Bake for approximately 10 minutes, or until the outer edges are golden. Leave on the baking sheet for 10 minutes, allowing the cookies to harden.
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10
For the cassia sugar: In a container large enough to hold the cookies, mix the granulated sugar and ground cassia. Coat each warm cookie with the aromatic sugar and place on a plate.
