Mexican Biscochito Shopping Tips
Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.
Mexican Biscochito Cooking Tips
Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.
- 1 cup sugar, plus 3/4 cup for sprinkling
- 1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 tablespoons Grand Marnier or Triple Sec
- Finely grated zest of 1 orange
- 3 cups unbleached all-purpose flour, plus more for work surface
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoons anise seeds
- 2 to 4 tablespoons water
- 1/2 teaspoon ground cinnamon
In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg beat to combine. Add vanilla, Grand Marnier, and zest beat to combine.
Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half shape into disks. Wrap each disk in plastic chill 1 hour.
Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.
NEW MEXICAN HOLIDAY RECIPES
New Mexican holiday traditions are unique, festive and filled with delightful foods. Celebrate the holiday spirit by making the treats below for friends and family.
Biscochitos or Bizcochitos
These spicy, anise-flavored cookies from New Mexico are rich, crisp and very easy to make. Biscochitos are a holiday cookie staple in New Mexico. The biscochito is New Mexico’s official state cookie, as declared by the New Mexico Legislature in 1989. Biscochitos were first introduced to Mexico by Spanish settlers who brought the recipe from Spain. Stored in a tightly sealed container, they can be frozen for up to six months.
- 1 ½ cups lard, chilled*
- 1 cup plus 3 tablespoons sugar, divided
- 2 eggs
- 2 teaspoons anise seeds
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- About 3 tablespoons brandy, apple juice, or milk*
- 2 teaspoons ground cinnamon
*Notes: Butter or margarine can be substituted for the lard. However, the cookies will not be as crisp and moist. Apple juice or milk can be substituted for the brandy however, they are not quite as good.
Preheat oven to 350ଏ. Beat lard and 1 cup sugar in a bowl until fluffy. Add eggs and anise seeds, and beat until very light and fluffy. Sift together flour, baking powder and salt. Add to creamed mixture along with the brandy. Mix thoroughly to make a stiff dough. Place dough on a long piece, about three feet, of waxed paper at one end. Bring the long end over the top and press to about one inch or slightly less in thickness and refrigerate until chilled.
Roll out dough between waxed paper to just under ½-inch thickness. Cut with flour-dusted cutters into the traditional fleur de lis shape or into 3-inch rounds. Combine the 3 remaining tablespoons sugar and the cinnamon in a shallow bowl dip unbaked cookies into the sugar-cinnamon mixture on one side. Place cookies on ungreased baking sheets. Bake 10 to 12 minutes or until tops of cookies are just firm. Cool cookies on wire racks.
Recipe courtesy of Jane Butel’s Southwestern Kitchen, www.janebutelcooking.com
Posole, or pozole, is a spicy corn stew traditionally made with pork. New Mexicans have been enjoying posole for centuries. Posole is a ceremonial dish for celebrating life's blessings. Traditional posole is made with large-kernel white corn that has been soaked in a solution of lime and then dehydrated. Hominy is often used as a substitution for true posole.
- 1 pound of posole corn or hominy
- 1 medium to large onion, chopped
- 2 cloves garlic, minced
- 10 cups water
- ¼ teaspoon oregano
- 1 pound pork loin, bite-sized
- 2 cups red or green chile
- 1 teaspoon salt
Rinse posole corn until water runs clear drain. Place posole corn, pork and 10 cups water in large stewing pot. Bring to a boil on high heat. Reduce heat to low and simmer for 3 hours. Add remaining ingredients and additional water if needed, and continue to simmer for another 2 hours or until posole corn kernels open and are soft but not falling apart.
Recipe courtesy of Marie Coleman, Casa de Ruiz - Church Street Cafe, www.churchstreetcafe.com
The word empanada comes from the Spanish verb empanar, meaning to wrap or coat in bread. These delicious little pastries are made by wrapping a round dough pastry in half over a filling of meat, seafood, vegetables or fruit, forming a semicircle. They are baked or fried. Empanadas are a delicious holiday tradition in many New Mexican homes.
- Pie crust
- 14-ounce or 1 can of pumpkin puree
- ¼up sugar
- 1 egg
- ¼up heavy cream
- Pinch nutmeg
- Pinch cinnamon
- 2 ounces raisins (optional)
Cut 6-inch circles with a cookie cutter from your favorite pie dough. Place 2 ounces of filling in the center of each dough circle. Fold dough over like a big half moon, then crimp edges with a fork. Beat one egg in a separate bowl for "egg wash." Dip brush in egg wash and brush over empanada. Sprinkle top with coarse sugar. Bake at 315° for 20 minutes. Time and temperature may vary depending on your oven.
Recipe courtesy of Flying Star Cafeਏlyingstarcafe.com
Nothing says holidays to many New Mexicans like a warm tamale. Unwrapping the tamale is like unwrapping a little present. Tamales consist of a cornmeal dough made from hominy (called masa) and are usually filled with sweet or savory filling, wrapped in corn husks and steamed until firm. Tamales were one of the staples found by the Spanish when they first arrived in Mexico. Tamales are very time intensive and often made in large batches for special occasions, with many people in a family or community participating in the tradition. These pork and red chile tamales from ABQ cuisine expert Gwyneth Doland's cookbook "Tantalizing Tamales" are some of the most common tamales in the Southwest. They can be found in restaurants, cafés and coolers toted by strolling vendors. Everybody loves them, so make a bunch and freeze any leftovers. This recipe produces enough pork filling to make another batch of tamales, but you can always just use the extra pork for burritos or freeze it for later use.
- 2 ½ pounds boneless pork shoulder, trimmed of excess fat
- 6 cloves garlic, peeled
- 1 teaspoon black peppercorns
- 2 bay leaves
- 1 teaspoon salt
- 4 cups red chile sauce
- About 2 pounds of masa
- At least 36 softened corn husks, plus 36 strips for tying
Arrange the pork shoulder in a large Dutch oven or heavy-bottomed stockpot. Add the garlic, peppercorns, bay leavesਊnd salt. Add enough cold water to cover by several inches. Bring the liquid to a boil, then reduce the heat and simmer, partially covered, for about 2 hours.
Transfer the pork to a cutting board and allow it to rest 20 minutes. Using two forks, shred the meat. In a bowl, combine 2 cups of the shredded pork with enough New Mexico red chile sauce to thoroughly moisten the meat. To assemble the tamales, spread about ½ cup masa onto the center of each corn husk. Spoon some of the shredded pork filling down the center of the dough. Fold and tie the tamale repeat with the remaining ingredients and husks. Steam the tamales for 1 hour, and serve slathered with the remaining New Mexico red chile sauce.
Recipe courtesy of ABQ cuisine expert Gwyneth Doland.
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A New Mexico Biscochito Recipe
I’m so excited to share this New Mexico biscochito recipe with you all.
SO excited, because they’re flipping amazing, and one of the few cookies I look forward to all year long.
I grew up eating biscochitos—a delightful little cookie dusted with cinnamon and sugar.
Made right, and your taste buds will dance with delight in a treat so tender and flakey that the cookie practically melts in your mouth.
The name biscochito comes from the Spanish word bizcocho, which means “cake.” So, in English, biscochito means “little cake.” (But honestly, I’d rather eat a dozen of these little cookies than a single bite of cake. They’re that good.)
And if you’re lucky enough to try one of my Tia France’s biscochitos, you’re in even more luck—hers are the literal best I’ve ever tasted. She says she follows this recipe, but I’m certain she adds some sort of magic to hers.
Biscochitos typically emerge around the holidays, or you’ll see them pop up for special occasions.
Because they’re not your every-day cookie, they’ve always been somewhat of a delicacy in my mind.
Another thing that makes biscochitos the creme of the cookie crop is that they’re the official New Mexico state cookie.
And another fun fact for ya: depending on what region you’re from in New Mexico, they’re spelled different (biscochitos, bizcochitos, biscochos, etc.), but still taste pretty much the same.
They’re also made with lard. Yes, straight up lard, and don’t even think about making with anything but lard. Trust me on this. The texture is perfection when you use lard.
You also need to make them with love—not kidding.
One last thing: traditionally, a biscochito recipe is made with anise (a teeny tiny seed that tastes a bit like black licorice). But, I grew up eating them without anise, so that’s how I make these. If you like anise, add it to the mix!
- 1 pound of lard
- 1 cup of sugar
- 2 teaspoon anise seed, crushed to bring out the flavor
- 3 or 4 eggs, 4 medium OR 3 large
- 2 ounces sweet red wine
- 6 cups flour
- 3 teaspoon baking powder
- 1 teaspoon salt
- Cream lard and sugar together until fluffy.
- Add anise, eggs and wine. Mix thoroughly.
- Sift flour, baking powder and salt together. Combine with lard mixture. Blend thoroughly to create dough.
- Roll out very thin, about 1/8” – 1/16.” Cut with desired cookie cutter shapes. Press each cookie in cinnamon sugar to coat. Place sugar side up on a cookie sheet.
- Bake at 350º for 12 to 15 minutes, until lightly brown (think light adobe)
Please leave your recipe modifications and/or questions in the comments below.
If you don’t feel like baking and can’t get to Española to sample El Paragua’s biscochitos, you can order biscochitos from Celina’s Biscochitos. They are fantastic, based on her grandmother’s recipe. She has figured out how to ship them without turning them into biscochito crumbles.
Biscochitos: How To Make The Classic New Mexico Christmas Cookie
The word 𠇋izcocho” is used for any number of baked goods in Spanish, depending on where you find yourself. But one etymological offshoot, the biscochito, is an icon:asimple, mildly sweet, flaky, cookie with notes of anise and cinnamon born in New Mexico when it was still a Spanish colony. The cookie is a mainstay during the holidays, and is usually eaten after meals with coffee. It is one of the definitive icons of the simple, hardy cuisine of one of the least-known culinary traditions in America.
Unlike Southern food, which has been codified and elevated over the past decade, New Mexican food𠅊 rich patchwork of Spanish, Native American, Mexican and American influences—is still passed on mostly via family tradition. At best, recipes are handwritten on index cards, and even today no two families agree on a given recipe for almost any dish. As far asbiscochitos go, tweaks like a bit more anise, a bit less sugar, or even slightly longer or shorter baking times can make the difference between someone’s favorite version or a cookie they see as inferior.
A couple disclaimers about the version and process shown here: properbiscochitos are made with brandy—New Mexico is the oldest site of wine production in North America, after all𠅋ut rum makes an easy and inexpensive substitute, and we just happened to have an old bottle hanging around the kitchen. We also added a nontraditional dash of Xtabentún, a delicious anise liquor sweetened with honey from Mexico’s Gulf Coast. Also, even the oldest New Mexican viejitas today will use a cookie press extruder to shape her biscochitos𠅏or this post, I asked mine to go super lo-fi old school and use her own grandma’s vintage tin cookie cutters. And then I photographed her rolling them out in direct sunlight, which made the dough unusually soft. So, these ones aren’t nearly as pretty as they would normally be. (Sorry!)
Note that for the vegetarians and vegans out there, traditionalbiscochitos are made with lard. In theory, you can substitute with vegetable shortening at a 1/1 ratio, but we have not tested and so can’t vouch for the results.
- Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
- Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
- When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
- Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.
Nutritional analysis provided by TasteBook, using the USDA Nutrition Database
From The Tex-Mex Cookbook: A History in Recipes and Photos © 2004 by Robb Walsh. Reprinted with permission from Ten Speed Press.
- Quick Glance
- 45 M
- 1 H, 30 M
- Makes 72 cookies
Special Equipment: 1 1/2- to 2-inch cookie cutters
Ingredients US Metric
- 2 cups granulated sugar
- 4 teaspoons ground cinnamon
- 2 cups (1 lb) lard, preferably leaf lard
- 2 large eggs
- 2 teaspoons anise seeds, toasted*
- 6 cups all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup brandy
Preheat the oven to 350°F (177°C). Lightly butter 2 baking sheets or line them with parchment paper.
In a small bowl, combine 1/2 cup sugar and the cinnamon.
In a large bowl with an electric or stand mixer, beat the lard until fluffy, about 2 minutes. Add the remaining 1 1/2 cups sugar, eggs, and anise seeds and beat until well incorporated.
Mix the flour, baking powder, and salt in a separate bowl and combine this with the lard mixture. Add the brandy and mix thoroughly.
On a generously floured surface, roll the dough out to 1/8- to 1/4-inch thickness and cut into desired shapes. Sprinkle the cookie shapes with the cinnamon sugar mixture and place the cookies on the prepared sheets, spacing them at least 1 inch apart.
Bake for 12 to 15 minutes, or until lightly browned.
Transfer the biscochitos to wire racks and let cool completely. (Store the cookies in airtight containers at room temperature or in the freezer.)
*Toasting Seeds Note
To toast anise seeds (or, for that matter, any seeds, including cumin, coriander, caraway, and so forth) place them in a dry skillet over medium heat. Allow to toast for about 2 1/2 minutes, stirring or shaking the skillet often, until fragrant. Immediately remove the skillet from the heat and transfer the seeds to a plate to stop the cooking.
Recipe Testers' Reviews
This biscochitos recipe makes exactly the kind of cookie I like. Super flaky and tender (could have a lot to do with the leaf lard I used), not too sweet, and a tiny bit herbal from the anise seed.
It was also an incredibly easy dough to work—it came together quickly and rolled, cut, and (most importantly) transferred well from the work surface to the baking sheet. I started adding the flour to the lard mixture by hand but thought better of it and put it back in the stand mixer, which made it really easy. Also made adding the brandy a snap. I was able to roll the dough to 1/8-inch thickness with no problem.
I ended up with 10 dozen biscochitos. I used a ruler and pizza cutter to cut them into diamonds that were 1 1/2 by 3 1/2 inches. I really like the end result. I might increase the anise just a little the next time but overall, really good.
I will definitely make these biscochitos again.
This biscochitos recipe was what youʻd expect. The process was good and everything baked well. My husband brought them into his office and people loved them. While I found them a little on the savory side, they were quite popular.
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Being an Italian living in New Mexico, we make Biscotti and Biscochitos. Both are versions of one another since they have the anise flavor that I love. Thanks for this very authentic recipe. Yes, the lard is important for the right texture.
Preheat the oven to 375°. In the bowl of a standing mixer fitted with the paddle, beat the lard with 1 1/2 cups of the sugar at medium speed until fluffy, about 2 minutes. Beat in the eggs and anise extract.
In a large bowl, whisk the flour with the baking powder and salt. Add the lard mixture and knead gently until a dough forms.
On a lightly floured surface, using a floured rolling pin, roll out half of the dough 1/4 inch thick. Using a 2-inch round cookie cutter, stamp out cookies as close together as possible. Working in batches, transfer them to ungreased baking sheets, spacing them 1/2 inch apart. Bake the cookies for 10 to 12 minutes, or until golden, rotating the baking sheets halfway through. Let the cookies cool slightly on the baking sheets.
In a large shallow bowl, mix the remaining 1 cup of sugar with the cinnamon. Dredge the warm cookies in the cinnamon sugar and transfer them to a rack to let cool completely. Repeat to make the remaining cookies.
Our Best Authentic Mexican and Mexican-Inspired Recipes
From tacos to tamales, it’s hard not to love authentic Mexican cuisine. Sure, we love a good Tex-Mex recipe as well, but let’s be clear: it’s a totally different beast from the authentic Mexican food found south of the border.
Mexican Cooking Techniques
Mexican cuisine draws on indigenous staples like chile peppers and corn. Turn the latter into homemade masa, which can be used as a base for the best masa recipes, namely, excellent tortillas. And while tortillas can be found across the canon of Mexican cooking as the starch du jour, a drive through the country reveals that bread too has a place: the behemoth Mexican sandwiches, cemita poblana with fried cutlet, roast pork torta ahogada reminiscent of a French dips, and griddled pambazo, are ubiquitous throughout Mexico.
Looking for comfort food? Mexican comfort dishes are among some of the best Mexican recipes—think hearty stews, cheesy enchiladas, and zesty soups. Mexican food is never short on flavor, but just to make sure, almost every Mexican dish comes with a side of serious sauce, from rich moles to pico de gallo and various salsas. If the spice gets to you, reach for the closest Mexican drink, like a cooling agua fresca.
Whether you’re celebrating Cinco de Mayo or just in the mood for classic Mexican recipes, we’ve rounded up our 80 favorite authentic Mexican recipes here.
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Torta AhogadaThis popular Mexican sandwich from the state of Jalisco is filled with crisp roast pork, then "drowned" in a spicy chile de árbol sauce.
Salsa-Dipped Potato and Chorizo Sandwiches (Pambazos)These salsa-dunked and griddled sandwiches, an iconic Mexico City street food, are named for the pambazos—soft, oval rolls—they're typically made with. Telera and kaiser rolls make fine substitutes.
Mexican Bean and Cheese Sandwich (Molletes)The bolillo, a French-style crusty white bread roll from Mexico, is the traditional foundation of this comforting dish, but a kaiser or most any other sandwich roll will work well.
Lime Soup (Sopa de Lima)Similar to tortilla soup, this version is sour from lots of whole limes in the broth and garnish roasted habañero chiles add smokey heat to this bright soup. Get the recipe for Lime Soup (Sopa de Lima) »
Arroz a la Mexicana
Pork in Red Chile Sauce (Asado de Bodas)This sumptuous stew makes a satisfying supper when paired with Mexican rice, pinto beans, and tortillas.
Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile)We love the combination of spicy ancho chile powder with sweet-sour tamarind. Get the recipe for Tamarind-Chile Ice Pops (Paletas de Tamarindo y Chile) »
If You're Already A Rice Pudding Expert, You've Got To Try Rice Pudding Ice PopsRice Pudding Ice Pops (Paletas de Arroz con Leche)
Pineapple Ice Pops (Paletas de Piña)With just two ingredients—puréed pineapple and sugar—these paletas are unbelievably simple to assemble. Get the recipe for Pineapple Ice Pops (Paletas de Piña) »
Strawberries and Cream Ice Pops (Paletas de Fresas y Crema)The flavor of ripe summer strawberries is front and center in these creamy treats, which are brightened with just a touch of fresh lemon juice. Get the recipe for Strawberries and Cream Ice Pops (Paletas de Fresas y Crema) »
Mango-Chile Ice Pops (Paletas de Mango con Chile)A unique blend of mango, lemon juice, and ancho chile powder makes up one of our favorite Mexican treats. Get the recipe for Mango-Chile Ice Pops (Paletas de Mango con Chile) »
Horchata Blanca (White Rice Drink)Creamy and sweet, this recipe is a far cry from traditional horchata—his is almost like a dessert, and equally good served hot or cold.
Horchata de Arroz Tostado (Toasted Rice Drink)
Horchata de Arroz con Almendras (Almond-Rice Drink)The horchata originally came to Mexico via the Spaniards, who called it Agua or horchata de chufa and made it with tiger nuts.
Horchata de Melón (Cantaloupe Seed Drink)Cantaloupe seeds, usually discarded, make a refreshing drink when ground with water. Cubes of cantaloupe are a great garnish.
Horchata de Moras (Berry-Rice Drink)We recommend using any fruit that's in season for this sweet, vibrantly-colored, non-traditional horchata—the riper and juicier the better.
Apricot-Rice Drink (Horchata de Chabacano)When apricots are in season, use them to make this velvety-rich version of horchata. You can also substitute peaches or nectarines—when it's not stone fruit season, the fresh-frozen variety work just as well.
We are most proud and happy to offer Celina’s Biscochitos. Derived from the Spanish diminutive form of bizcocho – the Spanish name for biscuit – biscochitos, flavored with cinnamon and anise, are a delicious, light and wonderful. The Traditional New Mexican Biscochito cookies are for sale in bags of 12 or 24. The chocolate chip biscochitos and lemon biscochitos both come in bags of 12.
Celina’s Biscochitos offers traditional style biscochitos, using a recipe that has been handed down from Celina’s grandmother. Using only the most authentic techniques, these traditional New Mexican biscochitos will transport you back to a simple time when these biscuit cookies were the cookie of choice for residents of the Southwest. They only use lard in their cookies – no butter or oil substitutes – which results in that perfectly moist taste and feel that’s characteristic of traditional biscochitos. All biscochitos are made a quarter-inch thick, with cinnamon and anise spices added after they come out of the oven – keeping with tradition.
Traditional Biscochito Ingredients: Lard with Hydrogenated Lard (BHT & BHA added to help protect Flavor), Enriched Wheat Flour (Malted Barley Flour, Niacin, Reduced Iron, Thaimine Mononitrate, Riboflavin, Folic Acid) Sugar, Eggs, Brandy, Anise Seeds, Cinnamon, Salt, and Baking Powder. Contains Wheat & Eggs
Cocolate Chip Biscochito Ingredients: Lard with Hydrogenated Lard (BHT & BHA added to help protect Flavor), Enriched Wheat Flour (Malted Barley Flour, Niacin, Reduced Iron, Thaimine Mononitrate, Riboflavin, Folic Acid) Sugar, ggs, Brandy, Anise Seeds, Cinnamon, Cocoa Powder, Baking Powder and Salt. Contains Nuts, Wheat & Eggs
Wedding Cookie Ingredients: Enriched Wheat Flour, (Malted Barley Flour, Niacin, Reduced Iron, Thaimine, Mononitrate, Riboflavin, Folic Acid), Vegetable Shortening, (Partially Hydrogenated Soy Bean Oil and Cottonseed Oil), Powdered Sugar (Sugar and Corn Starch), Pecans, Butter Emulsion, Vanilla Flavoring, Baking Soda and Salt. Contains Wheat and Nuts.
Celina's greatest joy and what fuels her passion the most is sharing her personal experience with her customers. Celina, who uses her paternal grandmother’s recipe, which is authentic in that it still includes brandy and lard, likes connecting the dots between families and heritage. “We make our biscochitos to honor and reflect our tradition. Our cookies are hand-rolled and cut by hand. It does cost us more time and money to do it this way,” Celina concedes, “but the result is worth it and our customers appreciate our efforts.”
Celina started her business the way many people in food do— making biscochitos for family and friends for the holidays. Then family and friends began sharing her biscochitos with their families and friends and suddenly, a business opportunity presented. It started as a seasonal operation in 2010 and so it continued for a few years while her customer base expanded. Then, in 2013, there was a noticeable shift: The phone began to ring with orders for throughout the year, not just during the holidays. So in early 2014 when her real estate license renewal came in the mail, Celina realized that it was time to truly decide which way her bakery endeavor was going. She chose the biscochito over 15 years in home sales. She hasn’t looked back.
Biscochitos were introduced by the Spanish in Mexico sometime in the 16th century. They have been and are called biscochitos, bizcochitos, polvornes, mantecados, and Mexican wedding cookies. The cookies were sprinkled with white powered sugar for traditional weddings to signify purity or so everything was white. The wedding cookie over time has morphed a bit into a sweeter cookie than the traditional biscochito. Recipes throughout New Mexico and Northern Mexico will vary depending on who you talk to, but generally they are a short bread cookie made with either lard, shortening, or butter, flavored with different amounts of anise and cinnamon. It is a very pleasant tasting cookie that is not overly sweet. In 1989 it was made the "Official State Cookie" of New Mexico although the legislature argued for some time as to how to spell it, ether with a z or an s, the the spelling "Bizcochito" winning the debate. Regardless of you choose to spell it New Mexicans pronounce it, "Bis-co-cheat- o". So there you have it in a nut shell and you will be tested on this later.
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