Ingredients
For the dough
1 cup lard or unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon anise extract (or 1 tablespoon anise seeds, crushed)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup brandy or orange juice
Lard is the traditional choice and gives biscochitos their signature flaky, tender texture, but unsalted butter works well if lard isn’t available. Anise provides the classic flavor; you can use seeds, extract, or a combination. The brandy or orange juice adds moisture and subtle flavor while helping the dough come together without getting sticky.
For the cinnamon‑sugar coating
1/2 cup granulated sugar
1 teaspoon ground cinnamon
This simple mix is what you’ll dip the cookies in to give them that fragrant, sparkling crust.
Step-by-step instructions
1. Prep the oven and pans
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment paper.
Biscochitos are usually baked at a moderate temperature so they set without browning on top.
2. Cream the fat, sugar, egg, and anise
In a large mixing bowl, cream the softened lard (or butter) and 3/4 cup sugar until light and fluffy.
Beat in the egg and anise extract (or crushed anise seeds) until smooth.
Creaming incorporates air into the dough and helps create that delicate, shortbread‑like crumb.
3. Combine dry ingredients and form the dough
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually mix the dry ingredients into the creamed mixture, adding the brandy or orange juice a little at a time until the dough is soft but not sticky.
You’re aiming for a smooth, pliable dough you can roll—if it’s crumbly, add a few drops more liquid; if sticky, work in a spoonful of flour.
4. Roll and cut
Lightly flour your work surface.
Roll the dough to about 1/4‑inch thickness.
Cut into rounds, stars, or traditional scalloped or fleur‑de‑lis shapes.
Rolling to a consistent thickness helps the cookies bake evenly and keeps the texture uniform.
5. Coat in cinnamon sugar
Stir together the 1/2 cup sugar and 1 teaspoon cinnamon in a shallow bowl.
Dip each cookie in the cinnamon‑sugar mixture to coat both sides generously, then place on the prepared baking sheet.
Coating before baking lets the sugar fuse gently to the dough, creating a fragrant, lightly crisp exterior.
6. Bake and cool
Bake for 10–12 minutes, just until the cookies are set; the tops should remain pale, and the bottoms may have only a hint of color. Do not bake until deeply golden.
Let the cookies cool on the pan for a couple of minutes, then transfer to a wire rack to cool completely.
Pulling them while still light is key to the authentic melt‑in‑your‑mouth texture New Mexico bakers are known for.
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