Description

Discover the authentic taste of tradition with these crisp, anise-scented Biscochos 2. This heritage recipe uses a classic lard-based dough and sweet table wine to create a nostalgic, melt-away texture finished with a signature cinnamon-sugar coating.

Ingredients

2 cups lard
1 cup granulated sugar, plus extra for sprinkling
2 whole eggs
6 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
2 teaspoons anise seed (optional)
6 tablespoons sweet table wine
2 tablespoons ground cinnamon (for sprinkling)

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Instructions

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a light coating of grease.
In a large mixing bowl, beat the lard and 1 cup of sugar together until the mixture is creamy and smooth.
Add the eggs to the creamed lard and beat vigorously until the mixture becomes very light and fluffy.
Sift the flour, baking powder, and salt together in a separate bowl, then gradually stir them into the wet base.
Stir in the sweet wine and anise seeds, mixing until a consistent dough forms that pulls away from the sides of the bowl.
On a well-floured surface, roll the dough to 1/8 inch thickness and cut into shapes using cookie cutters.
Mix 1/2 cup sugar with 2 tablespoons of cinnamon and sprinkle it generously over the unbaked cookies.
Bake for 15 to 20 minutes until the edges are light golden brown, then immediately dust with more cinnamon-sugar while still hot from the oven.

Notes

To achieve the perfect traditional snap, ensure your lard is at a cool room temperature before mixing. If your kitchen is warm and the dough feels soft, refrigerate it for about 30 minutes before rolling to ensure your cookie shapes remain sharp and defined during the baking process.

Prep Time: 25 mins
Cook Time: 20 mins
Category: Dessert
Method: Baking
Cuisine: New Mexican