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 differently (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 it with anything but lard. Trust me on this. The texture is perfect 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
- 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)
- 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 straightforward, 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!
Have you tried these New Mexico biscochitos? I’d love to know what you think of them!