Description
Master the art of the traditional New Mexican Biscocho with this scientifically balanced recipe that ensures a perfect, crisp snap every time. By utilizing high-quality lard and sweet table wine, these cookies achieve a delicate, flakey texture infused with the aromatic warmth of toasted anise and cinnamon.
Ingredients
- 2 cups (454g) high-quality leaf lard
- 1 cup granulated sugar
- 2 whole eggs
- 6 cups (750g) all-purpose flour, sifted
- 3 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons anise seeds, briefly toasted
- 6 tablespoons sweet table wine (such as Mogen David)
- 1/2 cup granulated sugar (for coating)
- 2 tablespoons ground cinnamon (for coating)
Instructions
- In a large basin, cream together the lard and one cup of sugar until uniform, then add the eggs and beat until the mixture is light and fluffy.
- Sift the flour, baking powder, and salt together at least once to ensure the leavening agent is evenly distributed.
- Slowly add the sifted dry ingredients to the lard mixture, pouring in the sweet wine and anise seeds as you stir until a cohesive dough forms.
- Roll the dough out on a floured surface to a precise thickness of 1/8 inch (3 mm) and cut into shapes like stars or fleurs-de-lis.
- Combine the coating sugar and cinnamon, then sprinkle a generous amount over the unbaked cookies on a baking sheet spaced 1/2 inch apart.
- Bake at 350°F (175°C) for 15 to 20 minutes until edges are golden, then immediately coat with the remaining cinnamon-sugar while still hot.
Notes
To ensure the most consistent snap, use a ruler to verify the 1/8-inch thickness when rolling, as even a slight variation can change the final texture. If your kitchen is warm, chill the dough for 15 minutes before rolling to prevent the lard from melting, which helps maintain the intricate shapes of your cookie cutters.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baking
- Cuisine: New Mexican