Biscochitos are New Mexico's state cookie and are super popular around the holidays. I make biscotti every year and this year decided to create Biscochito Biscotti. Everyone liked them, so I figured I should share the recipe, as I've never seen the idea anywhere before.
- Ready In:
- 6 cups flour
- 1⁄4 teaspoon salt
- 3 teaspoons baking powder
- 1 1⁄2 cups sugar
- 2 tablespoons freshly ground anise seed
- 2 eggs
- 16 ounces lard
- 1⁄4 cup white wine
- 1 1⁄2 cups powdered sugar
- 2 tablespoons cinnamon
- 2 tablespoons milk
- 1. Preheat oven to 350 degrees.
- 2. Sift flour with baking powder and salt.
- 3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
- 4. Beat in eggs one at a time.
- 5. Mix in flour mixture and white wine until well blended.
- 6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
- 7. Divide dough into 4 balls and line a cookie sheet with parchment paper (You can use the same parchment paper throughout the baking process.
- 8. Shape each ball into a log about 7 inches long. Place logs on parchment paper lined pans and pat dough into a rectangleish shape, about ¾ inch thick and 2 ½ inches wide.
- 9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
- 10. Bake logs about 30 minutes, until edges are somewhat brown. Let logs cool about a half hour before slicing them into inch-thick slices. Place slices back on paper lined pan.
- 11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
- 12. Cool slices on cookie rack while preparing the glaze.
- 13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.