New Mexico Biscochito Cookie

Keto Biscochitos Patrick Maese

WEBDec 20, 2019 · To a food processor, add lard, sweetener, anise, vanilla, salt, whiskey and the zest of an orange and pulse until fully combined. 1 …

Rating: 5/5(2)
1. To a food processor, add lard, sweetener, anise, vanilla, salt, whiskey and the zest of an orange and pulse until fully combined. 1-2 minutes.
2. Add almond and coconut flour to food processor and pulse to combine. Use a spatula to help mix the dough and scrape the sides.
3. In 1/3 batches, roll the dough between two pieces of parchment paper with a rolling pin. Cut shapes in dough with your favorite cookie cutters.
4. Transfer to a rimmed baking sheet lined with parchment paper and bake at 350°F for 8-10 minutes until edges are golden brown.

Preview

See Also:

Show details

Biscochitos Recipe: Traditional New Mexican Cookies

WEBDec 6, 2019 · Instructions. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest. In a …

1. In a medium bowl, sift together flour, baking powder, and salt. Whisk in the crushed anise and orange zest.
2. In a separate large bowl, combine the sugar and lard. Then, using an electric mixer, beat the lard and sugar until light and fluffy - about 3 minutes. Add the egg and vanilla and beat to combine. Gradually beat in the flour mixture and stop as soon as mixture is combined. Dough will be crumbly and more like a pie crust dough and than a normal cookie dough (see picture in post above).
3. Using your hands, work the dough into a ball, like you would a pie crust, incorporating all the loose pieces of flour mixture. Then, wrap in plastic and refrigerate dough for 30 minutes.
4. Preheat oven to 350 degrees Fahrenheit. Line baking sheet with parchment paper or silpat. In a small bowl, combine the sugar and cinnamon for topping.

Preview

See Also:

Show details