Bizcochitos Food

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BISCOCHITOS



Biscochitos image

Biscochitos are the state cookie of New Mexico. They traditionally use lard, but in this version from Wayne Harley Brachman's Cakes and Cowpokes, they are made with butter. I made this to serve at a Posada Celebration in the shape of stars - beautiful and delicious! (Chilling and rolling times are included in the preparation time).

Provided by Acerast

Categories     Dessert

Time 4h10m

Yield 30 2 1/2-inch cookies, 15 serving(s)

Number Of Ingredients 11

2 cups flour
3/4 cup sugar
2 tablespoons sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 tablespoon ground aniseed
1/2 teaspoon ground aniseed
12 tablespoons unsalted butter, cold
1 large egg yolk
1 teaspoon vanilla
3 tablespoons ice water

Steps:

  • Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
  • In a small bowl, cut the butter into pea-sized pieces.
  • Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
  • Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
  • Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
  • Scrape up all the streaks of dough and pile them on top of one another to form a disk.
  • Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
  • On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
  • Refrigerate for 30 miutes, or until firm.
  • Set a rack in the middle of the oven and preheat to 375°F.
  • Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
  • With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
  • Chill the cookies 10 minutes before baking.
  • Reroll the scraps of dough and cut out more cookies, chilling before baking.
  • Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
  • Sprinkle a thin layer of the sugar mixture over the cookies.
  • Bake for 10 minutes, or until lightly browned around the edges.
  • Cool on the pan on a wire rack.
  • May be store at room temperature, well-wrapped, for up to 5 days.

Nutrition Facts : Calories 193.5, Fat 9.8, SaturatedFat 6, Cholesterol 38.4, Sodium 33.8, Carbohydrate 24.8, Fiber 0.5, Sugar 11.8, Protein 2.1

BIZCOCHITOS



Bizcochitos image

For authenticity, leave out the anise and use the mature seeds from cilantro (coriander.)There are native sweet wines from Mexico that are very similar to others, too.

Provided by Queen Dragon Mom

Categories     Dessert

Time 25m

Yield 48 serving(s)

Number Of Ingredients 10

1 cup lard or 1 cup shortening
1/2 cup sugar
1 egg
3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon anise seed
3 tablespoons sweet wine
1/4 cup sugar
1 tablespoon cinnamon

Steps:

  • Cream fat and sugar until quite creamy.
  • Add egg and beat until very fluffy.
  • Sift together flour, baking powder and salt; add to creamed mixture.
  • Stir in wine and anise seed.
  • Roll dough to 1/4" thick and cut in plain squares or fancy shapes.
  • Combine topping ingredients and sprinkle on top of each cookie.
  • Bake in a preheated 350 oven for 15-20 minutes or until light brown.
  • Freezes well.

BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 cookies

Number Of Ingredients 9

1/2 cup lard
2/3 cup sugar plus 1/2 cup sugar
1 egg
1 tablespoon rum
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon anise seed
1/4 teaspoon salt
2 tablespoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F.
  • Beat lard in mixer until creamy. Add 2/3 cup sugar, beat until light and fluffy. Add the egg and rum and mix until blended. Add the flour, baking powder, anise seed and salt. Beat until a smooth dough is formed.
  • Roll dough on a lightly floured surface to a 1/4-inch thickness. Cut the dough into desired shapes. In a shallow bowl, combine cinnamon and remaining sugar. Dredge 1 side of cookie in cinnamon sugar mixture. Place cookie, sugared side up, on ungreased baking sheets. Bake for 8 to10 minutes or until golden brown, rotating the baking sheets halfway through the cooking time. Allow cookies to cool on a cooling rack.

BIZCOCHITOS



Bizcochitos image

Provided by Food Network Kitchen

Time 1h15m

Yield about 48 cookies

Number Of Ingredients 9

3 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vegetable shortening
2/3 cup plus 1/2 cup sugar
1 large egg
2 to 4 tablespoons red wine, brandy or sherry
1 to 1 1/2 teaspoons crushed anise seeds
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
  • Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
  • Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

BISCOCHITOS



Biscochitos image

Provided by Food Network

Categories     dessert

Time 53m

Yield 5 dozen

Number Of Ingredients 10

6 cups flour
3 teaspoons baking powder
1 teaspoon salt
1 pound lard (a must, no substitutes)
1 1/2 cups sugar
2 teaspoons anise seed
2 eggs
1/2 cup sweet table wine
1/4 cup sugar
1 tablespoon cinnamon

Steps:

  • Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
  • Refrigerate dough overnight.
  • Preheat oven to 350 degrees F.
  • Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

ANISE SEED-CINNAMON COOKIES: BISCOCHITOS



Anise Seed-Cinnamon Cookies: Biscochitos image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 40m

Yield 3 dozen cookies

Number Of Ingredients 11

2/3 cup sugar
1 orange, zested
1/4 cup sherry
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon anise seed, toasted
1/2 teaspoon salt
1 cup lard or shortening
1 teaspoon ground cinnamon
1/4 cup sugar
1 egg, beaten

Steps:

  • Preheat oven to 350 degrees F. Lightly grease baking sheets.
  • In a small bowl combine sugar, orange zest, and sherry, and set aside to let flavors infuse the sugar. In a large mixing bowl, thoroughly combine flour, baking powder, anise seed, and salt. In another bowl, beat the lard with an electric mixer until fluffy. Add lard and infused sugar to flour mixture and knead until it forms a cohesive mass. On a floured surface, roll dough to a thickness of 1/4-inch. Cut into rectangles and pinch 1 of the short sides into deditos (little toes) which will spread apart when baking.
  • For the topping, combine cinnamon with sugar in a small bowl. Brush rectangles with beaten egg and sprinkle with topping. Transfer cookies with a spatula to baking sheet and bake 8 to 10 minutes until crispy and edges are just beginning to turn golden. Serve with cota tea or atole.

BISCOCHITOS



Biscochitos image

Rendering your own lard is what really makes these anise-flavored Mexican sugar cookies stand out, but you can use vegetable shortening in a pinch. Martha made this recipe on "Martha Bakes" episode 711.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen

Number Of Ingredients 12

1 cup sugar, plus 3/4 cup for sprinkling
1 1/4 cups Stove Top-Rendered Lard or vegetable shortening
1 large egg
1 teaspoon pure vanilla extract
2 tablespoons Grand Marnier or Triple Sec
Finely grated zest of 1 orange
3 cups unbleached all-purpose flour, plus more for work surface
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
2 teaspoons anise seeds
2 to 4 tablespoons water
1/2 teaspoon ground cinnamon

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
  • Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
  • Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
  • On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

BISCOCHITOS I



Biscochitos I image

This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.

Provided by Patricia Romero

Categories     World Cuisine Recipes     Latin American     Mexican

Time 27m

Yield 36

Number Of Ingredients 10

6 cups all-purpose flour
¼ teaspoon salt
3 teaspoons baking powder
2 cups shortening
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C)
  • Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and brandy until well blended.
  • Turn dough out on a floured board and pat or roll to 1/4 or 1/2 inch thickness. Cut into shapes (the fleur-de-lys is traditional). Dust with a mixture of 1/4 cup sugar and 1 tsp cinnamon.
  • Bake for 10 to 12 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 25.9 g, Cholesterol 10.3 mg, Fat 11.9 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 61.1 mg, Sugar 9.8 g

LEMON BIZCOCHITOS



Lemon Bizcochitos image

Categories     Cookies     Dessert     Bake     Lemon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 54

Number Of Ingredients 9

2 1/2 cups all purpose flour
1 teaspoon baking powder
1 1/2 cups plus 1 tablespoon sugar
1 cup (2 sticks) unsalted butter, room temperature
2 large eggs
2 teaspoons fresh lemon juice
1 1/2 teaspoons aniseed, crushed
1/2 teaspoon grated lemon peel
1 tablespoon ground cinnamon

Steps:

  • Sift flour and baking powder into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Add eggs, lemon juice, aniseed and peel; beat to blend. Stir in dry ingredients. Gathering dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 2 hours.
  • Preheat oven to 350°F. Butter 2 large baking sheets. Mix in cinnamon and 1 tablespoon sugar in small bowl. Roll out dough on floured surface to 1/8-inch thickness. Using cookie cutter, cut out cookies. Sprinkle cinnamon sugar over. Transfer cookies to sheets. Bake until golden, about 12 minutes. Transfer to racks; cool. (Can be made 1 week ahead. Store airtight.)

BIZCOCHO DE CHOCOLATE



Bizcocho De Chocolate image

This is the Mexican version of the flourless chocolate cake. The under-lying note of cinnamon and orange pairs perfectly with the sweet unctuousness of the chocolate glaze. Cooking time includes cooling the cake, but not bringing your eggs to room temperature.

Provided by Chef Kate

Categories     Dessert

Time 2h50m

Yield 9 serving(s)

Number Of Ingredients 9

1 1/2 cups whole almonds, skinned, toasted
9 ounces bittersweet chocolate (or Mexican)
1 orange, zest of, finely grated
2 1/4 teaspoons cinnamon
5 large eggs, separated, room temperature
6 tablespoons sugar
1/4 teaspoon salt
1/4 cup heavy cream
2 tablespoons unsalted butter

Steps:

  • Preheat the oven to 325 degrees F.
  • Line an 8" square baking pan with parchment.
  • Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
  • In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
  • Fold in the nut mixture; the batter will be very thick.
  • In another large bowl, beat the egg whites and the salt until frothy.
  • Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
  • Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
  • To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
  • Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
  • Cool for 15 minutes, or until the glaze is lukewarm.
  • Pour over the cake, letting it drip down the sides.

EASY BIZCOCHITOS



Easy Bizcochitos image

Bizcochitos, with their wonderful citrus and spice flavors, are special cookies we look forward to each year. It just isn't Christmas Eve at our house if we don't have these cookies with mugs of Mexican hot chocolate.

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3 dozen.

Number Of Ingredients 9

1 package (17-1/2 ounces) sugar cookie mix
1/4 cup all-purpose flour
2 teaspoons grated orange zest
1 teaspoon aniseed, crushed
1/2 cup butter, melted
1 large egg, lightly beaten
1 teaspoon vanilla extract
1/4 cup sugar
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.

Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 52mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

BISCOCHITOS



Biscochitos image

I love the whole anise seeds and the slightly buttery flavor of these "biscos", traditional Christmas cookies in my home state of New Mexico.

Provided by Quail Trails

Categories     Dessert

Time 25m

Yield 48 biscochitos

Number Of Ingredients 12

6 cups flour (or enough to make dough easy to handle but not dry)
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon whole anise seed
1 cup white lard
1 cup butter
2 eggs, lightly beaten
1 1/4 cups white sugar
1 tablespoon cinnamon
5 teaspoons brandy flavoring or 5 teaspoons vanilla
1/4 cup white sugar
enough cinnamon, to darken

Steps:

  • Cream lard and butter.
  • Add sugar and beat until fluffy.
  • Add eggs, anise seed, salt, baking powder and brandy, mix.
  • Add flour gradually, til dough is firm, shape into a log and wrap in clear wrap.
  • Chill, then slice in 3/4" slices.
  • Mix cinnamon sugar, press uncooked cookie slice into mixture to coat one side and flatten slightly.
  • Bake at 350 degrees until lightly browned.

Nutrition Facts : Calories 159, Fat 8.5, SaturatedFat 4.2, Cholesterol 23, Sodium 101.7, Carbohydrate 18.4, Fiber 0.5, Sugar 6.3, Protein 1.9

BISCOCHITOS TRADITIONAL COOKIES



Biscochitos Traditional Cookies image

This is New Mexico's traditional cookie. A great thick sugar cookie that is dusted with cinnamon-sugar. The traditional shape is fleur-de-lis, but use your favorite cookie cutters if you like.

Provided by Anonymous

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 72

Number Of Ingredients 10

6 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
2 cups lard
1 ½ cups white sugar
2 teaspoons anise seed
2 eggs
¼ cup brandy
¼ cup white sugar
1 tablespoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
  • In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
  • On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
  • Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

Nutrition Facts : Calories 113 calories, Carbohydrate 13 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 2.3 g, Sodium 24.2 mg, Sugar 4.9 g

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)



Bizcochos (Mexican Holiday Cookies) image

Yes these are made with lard and no there is no substitute. In authentic Mexican cooking, lard, not shortening, is used. This recipe comes from Seasoned with Sun the El Paso Junior League Cookbook. A co-worker asked me for the recipe and I realized that it wasn't posted anywhere.

Provided by PaulaG

Categories     Dessert

Time 30m

Yield 8-10 dozen

Number Of Ingredients 8

2 cups lard (no substitute)
1 cup sweet wine or 1 cup any fruit juice
2 cups sugar, divided
1 tablespoon cinnamon
1 tablespoon anise seed
2 egg yolks
3 cups all-purpose flour
4 teaspoons cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • Beat the lard until creamy.
  • Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
  • Add the egg yolks; mixing well.
  • Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
  • Bake 15 minutes; checking often to prevent burning.
  • Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

Nutrition Facts : Calories 893.9, Fat 52.9, SaturatedFat 20.6, Cholesterol 95.9, Sodium 6.1, Carbohydrate 91.9, Fiber 2.5, Sugar 52.4, Protein 5.7

MI TIERRA BISCOCHITOS



Mi Tierra Biscochitos image

Biscochitos are the best thing to get with your coffee when you eat breakfast at a Mexican bakery. Mi Tierra makes my favorite version of these rich Mexican cookies. Sorry, there is no substitute for the lard-it's the secret ingredient!

Provided by Robb Walsh

Categories     Cookies     Mixer     Egg     Breakfast     Bake     Brandy     Anise     Cinnamon     Pastry     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 to 48 cookies

Number Of Ingredients 8

6 cups well-sifted flour
3 teaspoons baking powder
1 teaspoon salt
1 1/2 cups sugar, plus 1/4 cup mixed with 1 tablespoon cinnamon, on a plate
2 teaspoons anise seed
1 pound lard
2 eggs, beaten
1/2 cup brandy or sweet wine

Steps:

  • Put the flour, baking powder, salt, the 1 1/2 cups sugar, and the anise seed in the bowl of an electric mixer and blend at low speed. Add the lard in small batches, increasing the mixer speed to medium until the lard is well incorporated. Reduce the speed to low and add the beaten eggs and the brandy.
  • Cover the mixing bowl with plastic wrap and refrigerate for 24 hours.
  • When ready to bake the cookies, preheat the oven to 350°F. Form the dough into Ping-Pong-ball-sized pieces. Place 12 balls on each of four cookie sheets. Dip a fork in dry flour and press the balls twice to form a crisscross pattern. The resulting cookie should be only about 1/4 inch high. Bake for 12 minutes or until the edges and bottoms are golden brown.
  • Remove from the oven. Using a spatula and spoon, drop the baked cookies one by one into the sugar and cinnamon mixture and roll gently to coat. Set aside to cool.

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From newmexico.org


BIZCOCHITOS.FOOD - PHOTOS | FACEBOOK
Bizcochitos.Food. 257 likes · 1 talking about this. Somos una empresa que brinda servicio de banquetes a domicilio, con un menús culinario cuidadosamente seleccionados …
From facebook.com


BEST BISCOCHITOS RECIPE - HOW TO MAKE BISCOCHITOS - DELISH
Combine butter or lard, remaining sugar, and anise seeds in a medium bowl. Using a whisk or hand mixer, beat until mixture is light and creamy, 3 to 4 …
From delish.com


SWEET STATE OF MINE: NEW MEXICO - BISCOCHITOS | MEXICAN ...
He introduced these cookies to me as Bizcochos but I have seen similar recipes that call them Biscochitos (or Bizcochitos)" DeAnne Lair. Cookies. Mexican Pastries. Mexican Sweet Breads. Mexican Bread. Mexican Dishes. Mexican Food Recipes. Cookie Recipes. Dessert Recipes. Mexican Desserts. Mexican Buffet . Biscochitos Recipe: Traditional New Mexican Cookies. …
From pinterest.com


PASTRY AFFAIR | BIZCOCHITOS | DESSERTS, FOOD, MEXICAN FOOD ...
Jun 26, 2011 - Did you know New Mexico has a state cookie? Massachusetts does, too. I discovered all of this when I was looking up state foods a few weeks ago. I must admit I'm a little jealous. My home state doesn't have a state cookie. Or a state cake (I'm looking at you, Maryland). Where is the baked goods love, North Dakota? M…
From pinterest.ca


SANTA FE BISCOCHITOS | RESTAURANTS : FOOD NETWORK | FOOD ...
Pat and Gina Neely uncover the unique Biscochito Cookies at Santa Fe Biscochitos in Santa Fe, NM, on on Food Network's Road Tasted with the Neelys.
From foodnetwork.com


BIZCOCHITOS MINI ANGEL FOOD – CLAUDIA&JULIA
Bizcochitos Mini Angel Food ¿Qué me dices de hacer la clásica receta de Angel Food Cakes pero en versión minis? Sí, la de hoy es una receta muy sencilla pero muy resultona, y de veras que está riquísima. Se trata de unos Mini Angel Food Cakes, hechos con el molde de Nordic Ware de mini Angel Food, que resultan ideales tanto para servir de desayuno, como para …
From claudiaandjulia.com


BISCOCHITOS: HOW TO MAKE THE CLASSIC NEW ... - FOOD & WINE
NIK_14201.jpg. 6. Cookie cutters: If you’ll be using cookie cutters, roll out dough in batches to 1/4-inch thick and cut with cookie cutters, being careful to maximizing the area of …
From foodandwine.com


BISCOCHITOS | FOOD RECIPES WITH PICTURES - GREAT CHEFS
Gather the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for several hours. Preheat the oven to 375 F. Divide the dough into 3 or 4 parts and roll out each to 1/4-inch thickness. Cut into decorative shapes with cookie cutters and sprinkle with sugar and cinnamon. Place on ungreased cookie sheets and back 7 to 10 minutes ...
From greatchefs.com


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