Dessert: United States – New Mexico – Biscochitos

Serving Size: 36

Approximate Time

Prep 25 min

Cook 15 min

Additional 1 hr 15 min

Total 1 hr 55 min

Ingredients

- 1 cup (225 g) lard, chilled
- 1/2 cup (100 g) granulated sugar (for dough)
- 2 large eggs, approx. 3.5 oz (100 g) total — 1 for the dough and 1 reserved for egg wash
- 1 tbsp (15 ml) brandy (optional, traditional for flavor)
- 1 tbsp (8 g) anise seeds, lightly crushed
- 4 cups (480 g) all-purpose flour
- 2 tsp (10 ml) baking powder
- 1 tsp (5 g) fine salt
- 1 tsp (5 ml) vanilla extract
- Up to 2 tbsp (30 ml) milk, if needed to bring dough together
- For cinnamon-sugar coating: 1/2 cup (100 g) granulated sugar + 2 tsp (4 g) ground cinnamon, mixed

Instructions

Short Description:
Crisp, tender New Mexican butter cookies flavored with anise and made with lard for an unmistakable traditional texture and flavor. They are lightly coated in cinnamon sugar for a classic finish.

Regional Notes:
This New Mexican variation uses lard and whole anise seeds (lightly crushed), giving the cookies their characteristic crumb, mouthfeel, and anise-forward aroma distinct from other biscochito/biscocho versions that may use butter or omit anise. The use of lard and a simple cinnamon-sugar coating is traditional in New Mexico.

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease.
2. Lightly crush the anise seeds with a mortar and pestle or the bottom of a heavy pan so they release aroma but remain a bit textured.
3. In a large bowl, cream the chilled lard and 1/2 cup (100 g) granulated sugar using a wooden spoon or electric mixer on low until slightly fluffy, about 1–2 minutes.
4. Beat 1 of the eggs and add it to the lard-sugar mixture with the brandy (if using), crushed anise, and vanilla. Mix until combined.
5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet, mixing until a soft dough forms. If the dough seems too dry or crumbly, add up to 2 tbsp (30 ml) milk, 1 tbsp at a time, until it holds together.
6. Turn the dough onto a lightly floured surface and knead briefly to bring it together. Divide into 2 portions and roll each portion to about 1/4 inch (6 mm) thickness. Cut with a 2–3 inch (5–7.5 cm) round cutter or traditional shapes (rounds, stars, or small fleur-de-lis).
7. Whisk the reserved egg and brush lightly over the tops of the cookies. Generously sprinkle with the cinnamon-sugar mixture, or reserve the cinnamon-sugar to toss the warm cookies in after baking, if you prefer a looser coating.
8. Place cookies 1 inch (2.5 cm) apart on prepared baking sheets. Bake in the preheated oven 12–15 minutes, until edges are set and tops are pale golden (do not overbrown — biscochitos are traditionally pale).
9. If you did not sugar the tops before baking, immediately after removing from oven transfer warm cookies to a shallow bowl with the cinnamon-sugar and gently toss to coat. Otherwise, transfer baked cookies to a wire rack to cool.
10. Cool completely. Store in an airtight container at room temperature for up to 1 week (they often keep their texture and flavor best when rested a day).