Tips, variations, and serving ideas
- Use lard for the most traditional texture: It yields a drier, flakier crumb than butter and is what many New Mexican families swear by.
- Crush your anise seeds: Lightly crush or grind them before adding to release more flavor and fragrance.
- Brandy vs. orange juice: Brandy adds gentle warmth and depth, while orange juice gives a soft citrus note—both are found in classic biscochito recipes.
- Shape choices: Keep shapes small to medium so they bake evenly and don’t crumble when handled.
Serve biscochitos with coffee, hot chocolate, at the end of a New Mexican meal, or on holiday cookie trays alongside familiar favorites like sugar cookies and gingerbread. Stored in an airtight container, they keep well for several days and often taste even better the next day as the flavors meld.
FAQ
Are biscochitos always made with lard?
Traditionally, yes—lard is part of what defines classic New Mexican biscochitos, and many local recipes insist on it for authentic flavor and flakiness. However, unsalted butter is a common substitute in home kitchens and still produces delicious cookies with a slightly different texture.
Why are authentic biscochitos so pale?
Biscochitos are meant to be tender and crumbly, not crunchy. New Mexican bakers typically pull them from the oven while still pale so they hold their shape but remain soft and delicate inside, with only minimal browning on the bottom.
Can I skip the anise if I don’t like licorice flavor?
Anise is a defining flavor of biscochitos, and traditionalists consider it essential. If you truly dislike anise, you can reduce the amount and add a bit of orange zest or cinnamon to shift the flavor, but the cookies will be less traditional.
Do I have to use alcohol in the dough?
No. While many recipes use brandy or sweet wine, orange juice is a widely accepted alternative that keeps biscochitos family‑friendly and still adds nice flavor and tenderness.
How far in advance can I make biscochitos?
Biscochitos are a great make‑ahead cookie. Properly stored in an airtight tin, they keep well at room temperature for about a week and can be frozen (well wrapped) for longer storage, which is common for holiday baking in New Mexico.
Conclusion and call to action
These New Mexican Biscochitos give you everything that makes the state cookie so beloved: a tender, shortbread‑like crumb from lard or butter, warm anise and cinnamon aromatics, and a cinnamon‑sugar crust that makes each pale cookie look and taste festive. When you share them on your blog, invite readers to rate the recipe, tell you whether they used lard or butter and brandy or orange juice, and tag you in photos of their biscochito trays so this New Mexico classic can become part of their own holiday baking traditions year after year.