Biscochos
User Reviews
4.1
Biscochos
Description
The cookie dough is prepared by sifting flour with baking powder, salt, cinnamon, and ginger, then creaming lard or shortening with sugar, egg, vanilla, and white wine. Anise seeds add a licorice-like fragrance and are kneaded into the dough, which can be rolled and cut with cookie cutters or pressed into shapes using a cookie press. Baking at 350°F for 8-10 minutes produces slightly crisp cookies that remain tender inside.
Once baked, the biscochos are rolled in a sugar and cinnamon coating while still warm, giving a sweet and aromatic crust. These cookies are often served alongside Mexican beverages like hot chocolate or champurrado, pairing well with their spicy cinnamon flavor.
Using a semi-sweet white wine such as Riesling is recommended to complement the sweetness and spice in the dough.
Ingredients
- 6 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons ground cinnamon freshly ground when possible
- ¼ teaspoon ginger
- 1 pound lard or shortening
- 1 egg
- 1 ½ cup granulated sugar
- ½ cup white wine orange juice or water
- 1 tablespoon vanilla
- 2 tablespoons anise seed
Sugar and Cinnamon Coating:
- 1 cup granulated sugar
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F.
- Sift flour with the next four (4) dry ingredients.
- Cream the lard or shortening until smooth. Add sugar, egg, vanilla, and liquid. Pour wet ingredients into flour mixture. Add anise seeds at this time and knead together. If mixture is too sticky add some flour.
- Roll out the dough onto a floured board or counter and cut out biscochos using a small-floured cookie cutter or you can put the dough into a cookie press using your favorite design. You will have to re-knead and roll out the dough several times until you have used all of the dough. Place the biscochos onto an ungreased cookie sheet and bake for about 8-10 minutes.
- While biscochos are baking, mix the sugar and cinnamon “coating” ingredients in a wide bowl. Set aside for coating baked biscochos. After baking, coat biscochos with the sugar and cinnamon mixture.
Notes
- Use a semi-sweet white wine like Riesling for the dough liquid to balance flavors.
- Serve biscochos with Mexican hot chocolate or champurrado for traditional pairing.
- Roll cookies in the cinnamon sugar coating while warm for best adherence and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 300Biscochos
Amount Per Serving
Calories 30 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 30kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 8mg | 0% |
| Potassium | 7mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 2mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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