Real Biscochitos Food

BISCOCHITOS

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.

BISCOCHITOS

Steps:

• Preheat oven to 350 degrees.
• Sift flour with baking powder and salt.
• In a separate bowl, cream lard with sugar and freshly ground anise seeds until fluffy. (This is a very important step! You want a lot of air incorporated into the lard because it helps make the cookies lighter.).
• Beat in eggs one at a time.
• Mix in flour mixture and white wine until well blended.
• Refrigerate 1-2 hours.
• Turn dough out on a floured surface and roll out desire thickness (I usually like it between 1/8-1/4 of an inch thick).
• Cut into shapes.
• Mix the 1/2 cup sugar and 2 tbsp of cinnamon in a small bowl.
• Dip tops of the cut out cookies in the cinnamon-sugar mixture.
• Bake 10-12 minutes or until edges turn a golden color.
• Remove from oven and immediately dip cookies again in the cinnamon-sugar mixture.
• Place cookies on cooling sheet and allow to cool completely. (If you try to eat them while they're still warm, they will taste like lard-- not fun!).
• Variation: You can also "paint" the cookies with a mixture of 1/2 cup heavy cream or evaporated milk and food coloring (red or green). With a paint brush, put a heavy coat on top of cut out cookies (for this variation, it's usually the shape of a chile/chili). Sprinkle with cinnamon and sugar, then bake for 10-12 minutes.

REAL BISCOCHITOS

Steps:

• Cream Crisco and sugar.
• Add eggs and beat on high speed until real creamy.
• Add all three extracts and mix well.
• Add flour, baking powder, salt, and anise seeds.
• Mix by hand.
• Add water, just enough to work dough so you can roll it.
• It should be a soft dough.
• Roll out and use a cookie cutter to cut out cookies.
• Top with cinnamon sugar.
• Bake at 400 12-15 minutes until golden brown.

BISCOCHITOS

Steps:

• Sift flour with baking powder and salt.
• Cream the shortening with 1½ cups 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 ¼- or ½-inch thickness; cut into shapes (the fleur-de-lys shape is traditional).
• Dust with a mixture of ¼ cup sugar and 1 tsp cinnamon.
• Bake at 350°F (180°C) for 10 to 12 minutes or until golden brown.

EASY BIZCOCHITOS

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.

BISCOCHITO BISCOTTI

Steps:

• 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.

BISCOCHITOS

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.

GF BISCOCHITOS

Steps:

• Beat butter, sugar, egg and vanilla until fluffy.
• Crush anise seeds.
• Add remaining ingredients.
• Chill for 30 minutes.
• Preheat oven to 350.
• Drop by teaspoonfuls onto a cookie sheet.
• Bake for 12 - 15 minutes.
• Cool on a rack.

BISCOCHITOS

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.

BIZCOCHITOS

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

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.