Biscochitos
Photo: John Phelan · CC BY-SA 3.0

History

The biscochito developed in New Mexico over the centuries from the baking of the first Spanish colonists. In 1989 New Mexico made it the official state cookie, the first state to name one, to help keep traditional home baking alive. Biscochitos may sometimes be found at any time of year, but they are a traditional Christmas cookie. In Albuquerque, Celina's Biscochitos sells them from Grandma Maggie's recipe, Golden Crown Panaderia lists biscochitos among what it sells, and Garcia's Kitchen sells them packaged as gifts.

Common allergens: Gluten, Dairy

Make it at home

Yield 36Hands-on 30 minTotal 2 hrDifficulty Easy

Ingredients

  • 500g all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 230g lard (or unsalted butter, softened)
  • 200g sugar, plus 50g for coating
  • 1 egg
  • 1.5 teaspoons anise seed
  • 2 tablespoons brandy or sweet wine
  • 1 tablespoon ground cinnamon, for coating

Method

  1. Whisk flour, baking powder and salt. Set aside.
  2. Cream lard and 200g sugar in a stand mixer until fluffy, 3 minutes.
  3. Add egg, anise seed and brandy. Mix to combine.
  4. Add the flour mixture and mix on low until just combined. Chill the dough 1 hour.
  5. Roll out the dough to 1 cm thick on a floured surface. Cut with a fleur de lis or round cutter.
  6. Bake at 175 C / 350 F for 10 to 12 minutes until pale gold at edges.
  7. Mix the 50g sugar with cinnamon. Toss warm cookies in the cinnamon sugar to coat.

Tip from the editors. Lard makes the canonical version; the texture is sandier and the flavor more savory. Butter works but the cookie loses some of its heritage character.

Where to eat biscochitos

Biscochitos in Albuquerque

Celina's Biscochitos ★ 4.3

BakeryNew Mexico cookieNorth Valley

Celina's Biscochitos bakes the New Mexico cookie from Grandma Maggie's recipe at Los Ranchos de Albuquerque, in traditional and specialty flavors.

Worth the queueTraditional biscochitos

Directions

Golden Crown Panaderia ★ 4.8

BakeryDowntown

Golden Crown Panaderia is an old fashioned neighborhood bakery at 1103 Mountain Rd NW, baking New Mexican recipes since 1972, including green chile bread.

Why locals goFounded by Pratt Morales in 1972 in the Old Town area, the bakery has supplied breads and pastries to many of Albuquerque's finest restaurants and hotels.

TipUse the Cookie ATM to pick up baked goods around the clock, even when the lobby is closed on Mondays and Tuesdays.

Directions

Garcia's Kitchen Fourth Street ★ 4.3

$$ New MexicanNorth Valley

Garcia's Kitchen serves fresh, handmade New Mexican food at 4917 4th St NW, one of six Albuquerque restaurants cooking since 1975, and sells packaged salsas.

SignatureHuevos rancheros, Carne adovada, Breakfast burritos

Directions

All Albuquerque signature dishes →

Biscochitos in Santa Fe

Dolina Bakery & Cafe ★ 4.5

$$ $14-22BrunchEastern European brunch with pastryDowntown

Annamaria O'Brien's Dolina mixes Slovak strudels, butter croissants and a savory Eastern European brunch; a queue of regulars forms most mornings.

OrderApple walnut strudel and a sour-cream coffee cake

Directions

Sage Bakehouse ★ 4.5

$ BakeryLevain-leavened country breads and pastryCerrillosWalk-in only

Sage Bakehouse, a Cerrillos Road artisan since 1996, bakes long-fermented country loaves, sandwich service and a chile sourdough Santa Fe households order.

Worth the queueRoasted green chile sourdough loaf

Directions

Clafoutis French Bakery ★ 4.8

$ BakeryLaminated French pastries and viennoiseriesSouthsideWalk-in only

Philippe and Anne Laure Ligier bake 800 to 1,000 hand-rolled pastries daily at Clafoutis on Cordova Road, a hard-French operation in a southwestern adobe.

Worth the queueAlmond croissant and the namesake clafoutis

Directions

All Santa Fe signature dishes →

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