Biscochitos are not just cookies they are a symbol of heritage, passed down through generations and made with care and intention. They are simple in appearance but rich in tradition, making them a perfect addition to holiday cookie trays or a comforting treat with coffee or tea. Once you taste a homemade biscochito, you’ll understand why this timeless cookie has remained a beloved staple in New Mexican kitchens for centuries.
Ingredients
3 cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon anise seeds, lightly crushed
¾ cup lard, at room temperature
¾ cup granulated sugar
1 large egg
¼ cup orange juice or 1 tablespoon orange zest
¼ cup brandy (optional, traditional)
For the coating
½ cup granulated sugar
1 tablespoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
In a bowl, whisk together flour, baking powder, salt, and crushed anise seeds. Set aside.
In a large mixing bowl, beat the lard and sugar together until light and fluffy. Add the egg and mix well, then stir in the orange juice (or zest) and brandy if using.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. The dough should be pliable but not sticky.
Roll the dough out on a lightly floured surface to about ¼-inch thickness. Cut into traditional shapes such as stars, flowers, or simple rounds.
Place cookies on the prepared baking sheets and bake for 12–15 minutes, or until the edges are lightly golden.
While the cookies are still warm, gently toss them in the cinnamon-sugar mixture to coat evenly.
Let cool completely before serving. Store in an airtight container and enjoy this classic, time-honored New Mexican treat.