I'm from New Mexico and we love our bizcochitos! Although your recipe is slightly different from the traditional way of making bizcochitos they look amazingly delicious. I've never seen anyone grind their anise or use confectioners sugar and orange zest in their bizcochitos. Which ever way we make them they are delicious with hot morning coffee. Thanks for sharing.
@@darleneweaver9756 hi 👋🏼 I’ve got two similar recipes, but unfortunately I can not find the one that calls for orange peel (I’ll keep looking) but here’s another New Mexico bisconchitos recipe little twist from this one. 2c lard 1 1/4 c sugar 1/2 t salt 2 t baking powder 3 eggs 5 1/2 c flour 1 T whole anise seed 1/2 c sugar 2 t cinnamon Bake at 425’ for 10-12 minutes Mix wet ingredients do not cream; then slowly add dry ingredients. Mold together and put in frig for hour then roll out on floured board and use cookie cutters. Found it! 😃 1 cup pure lard 1 cup sugar 2 eggs 2 tablespoons anise seed 4 1/2 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sherry wine Cream lard and sugar Add eggs. Best in sifted flour, salt, and baking powder. Roll into 1/2 inch thick and form fancy shapes. Dip in mixture of cinnamon and sugar Bake until golden brown, about 15 minutes, in 350 degree oven.
Excellent recipe! It works out every time and is delicious! I also have made a sugar free gluten free version using your recipe. I love the orange zest in there! 😁❤
I'm also from New Mexico, my Grandmother was from Villaneuva NM. I have her original recipe handed down from my Great Grandmother and we never put orange zest nor did we ever ground the anise. I found this to be bizarre, but someday I may try it that way. Till then I'll keep using my traditional family recipe.
I’m originally from Mexico, the recipe is a little different but the ingredients can always be adjusted to your taste. I love adding anise but that is just my preference. The orange zest gives it light orange flavor but not to overwhelming
My stepmom makes these biscochitos cookies every year, I think she got the recipe from her mother or her father because he was born in Mexico so that’s how she got the recipe for these cookies, and they are delicious and she makes them small.
Everyone has their own twist to this recipe. There is no right or wrong way…it’s the individuals preference. Instead of Brandy I like to use 1/4 cup of freshly squeezed orange juice…taste delicious.
I’m trying out this recipe with vegetable shortening instead of lard…when mixing wet with dry ingredients my dough came out extremely dry and crumbly! Help!
I love biscochos, I remember when I was little and watching my grandma make a bunch for the Christmas holiday ❤
I'm from New Mexico and we love our bizcochitos! Although your recipe is slightly different from the traditional way of making bizcochitos they look amazingly delicious. I've never seen anyone grind their anise or use confectioners sugar and orange zest in their bizcochitos. Which ever way we make them they are delicious with hot morning coffee. Thanks for sharing.
I would love to see the other traditional way to make biscochito's 🎶🤷🏼♀️😊
@@darleneweaver9756 hi 👋🏼 I’ve got two similar recipes, but unfortunately I can not find the one that calls for orange peel (I’ll keep looking) but here’s another New Mexico bisconchitos recipe little twist from this one.
2c lard
1 1/4 c sugar
1/2 t salt
2 t baking powder
3 eggs
5 1/2 c flour
1 T whole anise seed
1/2 c sugar
2 t cinnamon
Bake at 425’ for 10-12 minutes
Mix wet ingredients do not cream; then slowly add dry ingredients.
Mold together and put in frig for hour then roll out on floured board and use cookie cutters.
Found it! 😃
1 cup pure lard
1 cup sugar
2 eggs
2 tablespoons anise seed
4 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sherry wine
Cream lard and sugar
Add eggs. Best in sifted flour, salt, and baking powder.
Roll into 1/2 inch thick and form fancy shapes.
Dip in mixture of cinnamon and sugar
Bake until golden brown, about 15 minutes, in 350 degree oven.
I know I have another New Mexico bisconchitos recipe that calls for orange peel, it’s cool, this one calls for sherry ❤
I'm making these for the first time for my dad. THANK YOU, MRS.
Hope you enjoy
Excellent recipe! It works out every time and is delicious! I also have made a sugar free gluten free version using your recipe. I love the orange zest in there! 😁❤
I'm also from New Mexico, my Grandmother was from Villaneuva NM. I have her original recipe handed down from my Great Grandmother and we never put orange zest nor did we ever ground the anise. I found this to be bizarre, but someday I may try it that way. Till then I'll keep using my traditional family recipe.
I’m originally from Mexico, the recipe is a little different but the ingredients can always be adjusted to your taste. I love adding anise but that is just my preference. The orange zest gives it light orange flavor but not to overwhelming
@@SaltyCocina I'm definitely not knocking your recipe. I'm up for trying new foods & spices.
I would like your Grandmas receipe! 🙂please...❤
You’re a real one.
I am from NM, and we love our biscochos!! Thank you for sharing your recipe!! I love how you grounded down your anise. :)
You are so welcome!
My stepmom makes these biscochitos cookies every year, I think she got the recipe from her mother or her father because he was born in Mexico so that’s how she got the recipe for these cookies, and they are delicious and she makes them small.
Those look amazing!
I don’t have a fancy mixer. 😞 Is it okay to use hands instead?
yesssss, my mom makes them like this. ^-^
Love your channel...can you make the cookies that are made.with corn flour ( maseca) instead of regular flour?
Absolutey! I love those.
I've seen other recipes that dust cookie before putting in oven. Does it make a difference?
Yes, the sugar attached more to the cookie as it cooks. It depends on your preference.
@@SaltyCocina Thank you I'll try your recipe 😊
My dough came out really sandy! Help! How do I fix it??
I'm from New Mexico and have never ground my Anise or added orange, where is the Presedente (brandy) in the recipe?
Everyone has their own twist to this recipe. There is no right or wrong way…it’s the individuals preference. Instead of Brandy I like to use 1/4 cup of freshly squeezed orange juice…taste delicious.
I’m trying out this recipe with vegetable shortening instead of lard…when mixing wet with dry ingredients my dough came out extremely dry and crumbly! Help!
Add a little warm water a little at a time until it comes together .
Yum 👍❤❤❤❤😋
Thank you 😋