Biscochito Biscotti
Per serving
Biscochitos are New Mexico's state cookie and are super popular around the holidays. I make biscotti every year and this year decided to create Biscochito Biscotti. Everyone liked them, so I figured I should share the recipe, as I've never seen the idea anywhere before.
Ingredients
30 serv.Step-by-step instructions
- 1
1. Preheat oven to 350 degrees.
- 2
2. Sift flour with baking powder and salt.
- 3
3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
- 4
4. Beat in eggs one at a time.
- 5
5. Mix in flour mixture and white wine until well blended.
- 6
6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
- 7
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
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
9. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
- 10
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
11. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
- 12
12. Cool slices on cookie rack while preparing the glaze.
- 13
13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.
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