“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.”
READY IN:
2hrs
SERVES:
30
YIELD:
30 Biscotti
UNITS:
US

Ingredients Nutrition

Directions

  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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