Baking biscochitos with Krystiana Griego
Krystiana Griego may only be 11 years old, but she's been making biscochitos since she was 7. Her version uses a cookie press, and includes anise extract and wine. Video by Michaela Meaney/The New Mexican
New Mexico Bizcochitos - The BUENO® Kitchen
New Mexico Bizcochitos
The BUENO® Kitchen
Season 1, Episode 9
New Mexico Bizcochitos: The delicious anise flavored cookies that are as much a part of New Mexico holidays as tamales, posole, and luminarias.
Follow along:
1 cup shortening
½ cup sugar
1 ½ tsp. BUENO® Anise Seed
1 egg, beaten
1 Tbsp. honey
3 cups unbleached flour
1 ¼ tsp. baking powder
½ tsp. salt
½ cup water
1½ tsp. ground cinnamon mixed with ⅜ cup sugar
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Bueno Foods is the Southwest's premier producer of New Mexican and Mexican foods. In celebration of our 65th Anniversary, we are excited to launch a cooking show to show how to cook New Mexican/Mexican cuisine.
Golondrinas Live Sessions - Traditional New Mexican Holiday Biscochitos
Learn how to make traditional New Mexican biscochitos. These treats have been a holiday tradition for many New Mexican families for many generations. Please visit our Facebook page for the recipe.
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Sardana by Kevin MacLeod
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music provided by FreeMusic109
BISCOCHOS a.k.a. BISCOCHITOS: How to Make the Official State Cookie of New Mexico
I don't know how many states have their own official cookie, but in New Mexico, BISCOCHOS, also called BISCOCHITOS, are so popular, they were given the official title of State Cookie. They are a delicate, crumbly, shortbread cookie that tastes of cinnamon and anise, and they're made for all special occasions, especially weddings and Christmas. In my family, we make a ton of them, so be sure to watch the video to see the final outcome, that way you can decide if you want to cut this recipe in half.
Biscochos
2 lbs. lard
2 cups sugar
the juice of 3 oranges
1 package anise seeds
2 eggs
12 cups all purpose flour
2 tsp. baking powder
1 tsp. salt
Plus cinnamon sugar for dipping the baked cookies in at the end.
(approx. 1/2 cup sugar mixed with 1 Tbsp. cinnamon)
Cream and fluff lard. (If using a stand mixer, let it go approx. 10 minutes. The longer the better.) Add the juice of three oranges and continue mixing. While that is mixing, take anise seeds and crush them with the end of a rolling pin, or in a mortar with a pestal. then add crushed anise and 2 eggs to the lard mixture and continue to fluff. In separate bowl, combine 12 cups of flour with baking powder and salt. Then gradually begin adding dry ingredients to moist ingredients. Knead until you are left with a firm, but very pliable cookie dough. (If it's too sticky, feel free to add more flour. This will not hurt the recipe.) Flour flat surface, as well as rolling pin, and roll out dough in manageable increments to about 1/4 or 1/8 thickness. Then use cookie cutters to cut out cookies. Bake at 350º for 10-13 minutes, until bottom is golden brown, but top is still light. When they come out of the oven, dip top side only in cinnamon sugar, and let cool completely before eating. Biscochos taste better the next day and will keep for weeks.
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*All music in this video used with rights from Storyblocks:
The Twelve Days of Christmas - Neil Cross
A Very Happy Christmas