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01.23.2020 • 37 Comments

A New Mexico Biscochito Recipe

I’m so excited to share this New Mexico biscochito recipe with you all.

Jump to Recipe

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 literally the 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.

Fun fact: another thing that makes biscochitos the creme of the cookie crop is that they’re the official New Mexico state cookie.

See more New Mexican recipes here

And one more 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.

This is the lard we use; you can also sometimes find it in the ethnic section of grocery stores in America.

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!

New Mexico Biscochito Recipe

Biscochitos

Jessica Lynn
This is the best New Mexico biscochito recipe you'll ever taste! The official state cookie practically melts in your mouth and is basically perfect. from Simply Simpatico
5 from 11 votes
Print Recipe Pin Recipe
Course Dessert

Ingredients
  

  • 2 cups lard (like Morrell Snow Cap Lard linked above)
  • 1 cup sugar
  • 2 whole eggs
  • 6 cups flour
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon anise seed (optional)
  • 6 TBS sweet table wine (Mogen David Concord works great)
  • ½ cup sugar (for sprinkling; may need a bit more)
  • 2 TBS cinnamon (for sprinkling may need a bit more)

Instructions
 

  • Preheat oven to 350°.
  • Cream lard and 1 cup sugar together until creamy. Add eggs and beat until very fluffy.
  • Sift together flour, baking powder, and salt; add to creamed mixture.
  • Stir and mix in wine (and anise seed, if using) until it's a dough-like consistency (may need to knead).
  • Roll dough out on floured board to 1/8" thickness. Cut into desired shape; place on baking sheets 1/2" apart.
  • Combine 1/2 cup sugar and 2 tablespoons cinnamon; sprinkle on top of each cookie.
  • Bake for 15-20 minutes or until golden brown.
  • Combine the rest of the sugar and cinnamon. Once out of the oven immediately cover the entire cookie with cinnamon sugar mix. Enjoy!

If you’re looking for more favorite flavors from New Mexico, try these!

Biscochito Handy Helpers

The biscochito recipe is pretty straight forward, but here are a few gadgets that can help take your baking experience to the next level.

These tried and true tools will make your baking easier.

Stoneware is awesome for baking like the Large Round Stone; Nylon Turner (my husband’s all-time favorite spatula), Stackable Cooling Rack, a set of Stainless Steel Bowls, and a Sugar Shaker (fill it with cinnamon sugar instead of powdered sugar to make things easier on you).

Let Me Know What You Think!

This is the best New Mexico biscochito recipe you'll ever taste!

Have you tried these? I’d love to know what you think of them!

Looking for more New Mexican recipes? Check these out:

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Filed Under: Good Eats, Holiday Tagged With: christmas, christmas recipe, good eats, holiday, new mexican food, new mexico, recipe

Comments

  1. Justine Young says

    01.23.2020 at 10:58 am

    5 stars
    Okay, you’ve convinced me! I definitely have to give these a try! Thanks for sharing this yummy recipe Jessica!

    Reply
  2. Brita Long says

    06.21.2020 at 10:39 pm

    These honestly look amazing. I don’t bake much outside of Christmas, but I think I’ll have to try these around the holidays!

    Reply
  3. Lillian Gutierrez says

    11.17.2020 at 8:50 pm

    OilCould you tell me if you could use or ever used Organic Virgin Coconut oil from Costco. I have this large container and need to use it up.

    Reply
    • Jessica Lynn says

      11.17.2020 at 8:53 pm

      I’m so sorry, we’ve never used coconut oil with these. But if you try it, let me know how they are!

      Reply
  4. Lisajo says

    12.07.2020 at 3:14 am

    5 stars
    Christmas and biscochitos is a must from a Santa Fe girl moved to Florida. Thanks for the recipe, lost mine. Came out great. Don’t even consider anything but lard.

    Reply
    • Jessica Lynn says

      12.07.2020 at 6:15 am

      I’m so glad they gave you a piece of home to enjoy!

      Reply
  5. Marjorie Cortez says

    12.09.2020 at 6:45 pm

    This is a bonafide New Mexico recipe, right down to the Mogen David table wine. My people are from New Mexico and Southern Colorado and these cookies have been a part of our Christmas celebrations for generations. It made me SO happy to see this recipe. Merry Christmas, Jessica Lynn.
    –MC

    Reply
    • Jessica Lynn says

      12.11.2020 at 7:04 am

      thank you so much for your comment. I hope you’ll enjoy these! Such a wonderful holiday tradition!

      Reply
  6. Rhiannon H says

    12.09.2020 at 8:36 pm

    5 stars
    Hi Jessica. Thank uou so much for the recipe. My mom and her family are from New Mexico, and moved to Colorado in the 60s. We still have a lot of extended family in NM and my mom still keeps many family-favorite NM recipes alive. Can you tell me if you’ve used orange juice in place of the table wine? My mom and I were discussing the various liquid substitutions last week and she recalled my great grandma using orange juice in her biscochitos recipe.

    Reply
    • Jessica Lynn says

      12.11.2020 at 7:05 am

      Hi Rhiannon! I’m so happy you stumbled on this recipe. I have not used orange juice; however, we’re living in Germany now, and I don’t know if they’ll have my trusty Mogen David, so I just might have to improvise with some OJ! If you try it first, let me know how it is 🙂

      Reply
      • Rhiannon H says

        12.12.2020 at 12:13 am

        I picked up Mogen David Concord wine today at the local liquor store. I’m so excited to try this recipe. My mom is anxious to taste test, as well. 🙂

        Reply
    • Barbara Wafer says

      12.14.2021 at 8:13 pm

      I have used orange juice and they come out great. The recipe I have says milk, oj or brandy for the liquid so I guess it’s just a matter of preference.

      Reply
  7. Charla Kordana says

    12.12.2020 at 6:23 pm

    How would I New Mexican Bizcochito Spice seasoning I bought when I was on vacation there? It is a blend of sugar, anise, vanilla extract and beans, cinnamon and mace. Thanks!

    Reply
  8. Jutta says

    12.16.2020 at 5:33 pm

    5 stars
    IMO anise seed isn’t optional – it’s mandatory. You can grind them up if you don’t care for the whole seed getting stuck in your teeth 🙂

    Reply
    • Jessica Lynn says

      12.16.2020 at 5:59 pm

      To each their own; we’ve just never cared for the taste (ironically, whole little seeds don’t bother me)!

      Reply
  9. Patricia Sanchez says

    12.19.2020 at 11:01 pm

    So I too lost my receipe . How do you measure the two cups of lard?? Do you melt it?

    Reply
    • Jessica Lynn says

      12.20.2020 at 10:08 am

      The lard we’ve used is always soft enough that you can scoop to measure it out; much like if you get crisco in the container!

      Reply
  10. Jojo says

    12.20.2020 at 12:03 am

    5 stars
    We use brandy, also there is anise extract for anyone who is interested.
    Thank you for sharing!

    Reply
    • Jessica Lynn says

      12.20.2020 at 10:09 am

      I actually just saw anise extract at the store for the first time yesterday! Great tip 🙂

      Reply
  11. Carolyn Florez says

    12.20.2020 at 3:46 am

    5 stars
    Hi jessica, im so egar to bake this recipe but i must ask if wine is mandutory? What is the wine for , taste?

    Reply
    • Jessica Lynn says

      12.20.2020 at 10:10 am

      Unfortunately I can’t tell you *why* the wine is needed, but I’ve heard from people who haven’t used it that it definitely needs to be there. We’re actually going to experiment with brandy this year, and I’ve heard that some people make it with orange juice, but I can’t tell you how it’ll turn out if you use either of those.

      Reply
  12. Paula Derevensky says

    12.20.2020 at 10:16 pm

    Hi Jessica Lynn,

    I use to live in Arroyo Seco just north of Taos, now in the Colorado Rockies, and am making biscochitos for Christmas. After making 4 dozen, the remaining scraps of dough aren’t sticking together in order to cut cookies out. Should I add more lard or what. I think there are about enough to make another half dozen cookies if I could get the dough going. ? wine? Delighted to find your recipes.

    Reply
  13. Dani says

    12.21.2020 at 6:54 am

    Hi! Are these the cookies that crumble in your mouth?
    I tried different recipes and they always harden a little! I tried these cookies at a Mexican wedding and tried to make them myself but seems like i cant find the perfect recipe

    Reply
    • Jessica Lynn says

      12.21.2020 at 7:01 am

      Hello 🙂 Yes, these are super fragile cookies, especially if you use lard—they’ll definitely crumble!

      Reply
  14. Hayley says

    12.25.2020 at 12:22 am

    5 stars
    I made this recipe 3 ways. First way was gluten free for my neighbors who require it, they were more dry then I normally expect. Second way was the recipe way, pretty decent! Third way, I had the dough rest for 24 hrs in the fridge, rolled the dough to be a little thicker, and I baked them for a shorter amount of time. I think the third way was my preferred choice but all around this was a great recipe and reminded me of home! Thank you!!

    Reply
    • Jessica Lynn says

      12.27.2020 at 9:15 pm

      thanks for the ideas!! Glad they all worked out for you!

      Reply
  15. Lisa says

    12.29.2020 at 5:05 pm

    5 stars
    This is THE only biscochito recipe you’ll ever need. I’m a native New Mexican and this is by far the best I’ve seen on the internet. I do crush my anise seed coarsely, just enough to release the essence of the seeds, and add a tsp of anise extract. I also use rum, but have used brandy or wine as well. These melt in your mouth and are the taste of the holidays! Thanks for posting Jessica!

    Reply
  16. Andrea says

    01.28.2021 at 7:40 am

    5 stars
    Hello! Just wondering if the Mogen David Concord is the red one? Think there is also a fruit flavor as well, but not really having any luck finding it

    Reply
    • Jessica Lynn says

      01.28.2021 at 7:44 am

      Yes, it’ll look red! I’ve seen a pomegranate, a blackberry, zinfandel and moscato, but the only one I’ve used is concord. And 9 times out of ten if I’m at a new store, I’ve had to ask someone to help me find it—it’s never where I thought it would be.

      Reply
      • Andrea says

        01.28.2021 at 10:12 pm

        Thank you!

        Reply
  17. Courtney says

    05.05.2021 at 1:30 am

    Is there an alternative to the wine? What else can I use want to try these cookies but don’t have the wine

    Reply
    • BB says

      05.27.2021 at 11:13 pm

      I use freshly squeezed orange juice
      6 TBS = 1-large orange
      And use veg.Crisco instead of lard

      Reply
  18. Mel says

    08.04.2021 at 11:19 pm

    Anxious to make this recipe, question for you, what do you think about adding mini chocolate chips? If so, when do I add to the mixture?

    Reply
  19. Joanna Mancha says

    11.30.2021 at 4:12 pm

    Hi I am so excited to make these! I’m really confused on the lard. I’m not familiar at all what exactly should I look for?

    Reply
    • Jessica Lynn says

      12.01.2021 at 7:08 am

      I hope you’ll love them! I just updated the post with a link to the lard we use (you can get it on amazon https://amzn.to/3lkoh4k, or they’re sometimes in the ethnic sections of stores)

      Reply
  20. Rhiannon H says

    12.02.2021 at 1:54 am

    5 stars
    These were so incredibly awesome last year. I can’t wait to make these cookies using your recipe again this season. I better get my Mogen David wine 👍🏼

    Reply
  21. Sylvia Rodriguez says

    12.17.2021 at 11:14 pm

    5 stars
    Hi Jessica, you are so kind to share this recipe, thank you! I got a recipe similiar to yours from my dear friend Letty B. Funny and not so funny story how Letty got the recipe from her babysitter. Her baby sitter would make large batches of these Biscochos and sell them at weddings and quincineras and won’t share the recipe with Letty, like other people I know that don’t share their receipes.The babysitter at times would be making the Biscochos when Letty would pickup her kids after work. Letty noticed that the recipe card the babysitter was following it was old and stained so Letty offered to type it and laminate it for her. Her babysitter accepted not realizing that Letty would make a copy for herself. Letty was kind and so sneaky.😱 Of course Letty shared it with me and we named it Stolen Biscocho recipe! True story !😉😒😊. The difference from your recipe is that the stolen recipe calls for 1 cup of David Morgan wine, 10 cups of flour, 7 tsp of baking powder (which I’m wondering if that is correct) and 3 1/2 tsp of powdered anise although the babysitter’s recipe calls for anise to taste. My husband also would rather have them without anise. My husband and I make them a week before Christmas and by the end of the night we feel a little tipsy because as we are making them we are having some wine and we also get a sugar high tasting them between batches! They are a lot of work!
    but worth it. Happy Holidays!
    Sylvia Rodriguez, El Paso, Texas

    Reply

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hey, I'm Jess!
I'm an Air Force wife and mom with three kids currently living in Germany. I'm always planning our next trip and feeding my hungry family with easy meals. If I'm not doing one of those two things, you'll probably find me drinking a second cup of coffee, reading a book, or taking a nap.

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