Biscochitos are the official New Mexico dessert. Biscochitos are a sort of shortbread that is traditionally served at holidays, weddings, and other special occasions. As compared to traditional shortbread recipes, this one may be a bit more challenging to put together.
Eventually, you’ll get the hang of it and it will become a lot easier. Snacks like these are worth the time and energy.
Biscochitos have a long history that stretches back to Spain, where they were first popularized. Mexican wedding snacks are often referred to as “mantecosos” across the ocean, which means “buttery” in Spanish. The naming of this delectable little delicacy has sparked quite a debate.
Known as biscochitos in northern New Mexico and biscochos in southern New Mexico, they are native to the region. In 1989, the state legislature debated whether this dish should be designated as the official state dessert.You may still see “bizcochito” spelled in a variety of ways, but the Senate finally decided on it.
To make biscochitos, follow this recipe.
This lovely little delicacy goes well with a cup of espresso, a cup of tea, or even a bottle of wine.
What You’ll Be Able to Get
One pound of lard.
White sugar, a generous cupful
In all, there are three eggs here.
Salted water equals one teaspoon.
1 tsp. anise seeds
White flour is six cups.
Three tablespoons of baking soda.
1/8 cup partially thawed lemon juice concentrate
1/8th of a cup of wine.
4 tbsp. of ground cinnamon.
3/4 cup icing sugar, sifted
It’s all in the details.
Mix the lard at medium-high speed in a mixing machine. The lard needs to become smooth in consistency; this might take up to 10 minutes. Add the sugar and fat, and mix well by scraping the dish’s sides often.
Add the eggs one at a time, mixing well after each addition. Mix in the sodium. Flour, anise, and baking powder are the next ingredients to be added. Keep stirring until smooth. Make use of the concentrated lemonade and the vino. Beat the mixture until it no longer sticks to the edges of the mixing bowl.
Your fingers and work surface should be dampened. Place the dough between two pieces of plastic wrap and let it rest for a few minutes. Use flour on the backside of a plastic wrap piece to aid sticking. As you form the dough into a rectangle shape and pat it until it’s even, try to touch it as little as possible.
The extra weight and higher temperature of a marbled moving pin make it the most efficient tool for moving objects. Ideally, the dough should be around half an inch thick. Make clumps of the dough and set it aside. Cinnamon sugar should be sprinkled liberally on each quarter before hanging on the dessert sheet.
To cut each quarter into 1 inch wide strips, use a small, razor-sharp blade to cut each quarter. Make little pieces by cutting the holder in the opposite direction. Using a pair of scissors, cut each piece into four equal halves. You may create a rosette with the help of your thumb and fingers.
After approximately thirteen minutes of baking, the snacks should be done, but not yet browned on the edges. Depending on the temperature of the oven, your cooking time may be different. Snacks that have been finished should be crisp.