|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 2g||6%|
|Total Sugars 15g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Bizcochitos are delicate anise-flavored sugar cookies dipped in cinnamon sugar. The sweet anise-cinnamon combination is extremely aromatic. These unique cookies are made and served throughout New Mexico. Like so many traditional dishes, there are countless versions of bizcochitos—some claim lard is essential, others turn to butter to make these cookies crisp and flavorful. Whole wheat pastry flour gives this version a deeper flavor while keeping the texture nice and light, though all-purpose flour works just fine, too.
Gather the ingredients and preheat an oven to 300 F.
Generously grease a baking sheet or line it with parchment paper.
Cream the butter or lard and 3/4 cup of the sugar until light and fluffy.
Crush the aniseeds in a mortar and pestle or use the back of a small, but heavy frying pan.
Add the crushed aniseed, egg, and brandy to the creamed mixture and combine thoroughly.
Add the flour, baking powder, and salt. Stir to combine—avoid overworking the dough once you've added the dry ingredients to keep the cookies nice and tender.
Divide the dough in half and pat each half into a 1-inch thick disk.
Wrap the two disks of dough in plastic and chill them for at least 30 minutes and up to overnight.
In a medium bowl, combine the remaining cup of sugar with the cinnamon. Set this mixture near a clean work surface where you will roll out the cookie dough.
Working with one disk of dough at a time, use plenty of flour to roll out the dough to about 1/4-inch thick.
Use cookie cutters or a sharp paring knife to cut the rolled out dough into shapes.
Dip each resulting cookie in the cinnamon-sugar mixture and put the cookies on the prepared baking sheet.
Bake the cookies for 12 to 15 minutes.
Transfer them to a rack to cool. Repeat with the remaining dough.
Serve and enjoy! Store the bizcochitos in tins for up to a week.