Biscochitos are a beloved New Mexican treat with a rich history that dates back centuries. These crisp, anise-flavored cookies are traditionally enjoyed during holidays and special occasions, bringing warmth and nostalgia to every bite. Celina’s Biscochitos recipe captures the authentic flavors and texture that make this cookie a timeless favorite.
We love how simple ingredients come together to create a cookie that’s both delicate and full of character. The hint of anise and the buttery crumbly texture make biscochitos stand out from other cookies. Whether you’re new to this classic or looking to perfect your recipe, Celina’s version offers a reliable and delicious way to enjoy this cultural delight right at home.
Ingredients
To recreate Celina’s Biscochitos Recipe, we use simple yet essential ingredients that capture the authentic flavors and crisp texture of this beloved New Mexican cookie. Below, we break down the ingredients into dry, wet, and optional add-ins for easy preparation and precise measuring.
Dry Ingredients
These ingredients form the base structure and flavor of our biscochitos. We pay special attention to the quality and measurement for perfect texture and taste.
- All-purpose flour – 3 cups, sifted for lightness
- Granulated sugar – 3/4 cup, for subtle sweetness
- Ground cinnamon – 1 tablespoon, adds warm, aromatic spice
- Anise seeds – 1 tablespoon, crushed lightly to release its signature flavor
- Baking powder – 1 teaspoon, to help with leavening
- Salt – 1/2 teaspoon, to balance flavors
Wet Ingredients
The wet ingredients bring moisture and richness, crucial for that tender crumb and buttery mouthfeel.
- Unsalted butter – 1 cup (2 sticks), softened at room temperature
- Egg – 1 large, binds the dough
- Vanilla extract – 1 teaspoon, enhances overall flavor
- Orange juice – 2 tablespoons, adds subtle citrus brightness and tenderizes dough
Optional Add-Ins and Toppings
To personalize Celina’s Biscochitos, we offer some classic options that complement the original profile beautifully.
- Additional granulated sugar and cinnamon mixture – for rolling the dough before baking, providing an extra crisp, sweet coating
- Orange zest – 1 teaspoon, to amplify citrus notes
- Powdered sugar – for dusting after baking, optional but traditional in some variations
| Ingredient Category | Ingredient | Measurement | Purpose |
|---|---|---|---|
| Dry Ingredients | All-purpose flour | 3 cups (sifted) | Base structure |
| Granulated sugar | 3/4 cup | Sweetness | |
| Ground cinnamon | 1 tablespoon | Signature spice | |
| Anise seeds | 1 tablespoon (crushed) | Key flavoring | |
| Baking powder | 1 teaspoon | Leavening | |
| Salt | 1/2 teaspoon | Flavor balance | |
| Wet Ingredients | Unsalted butter | 1 cup (softened) | Richness and texture |
| Egg | 1 large | Binding | |
| Vanilla extract | 1 teaspoon | Flavor enhancer | |
| Orange juice | 2 tablespoons | Tenderizer and citrus note | |
| Optional Add-Ins | Sugar & cinnamon | As needed | Coating |
| Orange zest | 1 teaspoon | Additional citrus aroma | |
| Powdered sugar | Optional, for dusting | Final touch |
Equipment Needed
To achieve Celina’s Biscochitos Recipe with its authentic crisp texture and rich anise aroma, gathering the right equipment is essential. Each tool plays a critical role in shaping the dough, baking evenly, and enhancing the overall baking experience.
Essential Tools for Mixing and Preparing the Dough
- Mixing bowls (medium and large) — for combining dry and wet ingredients separately.
- Measuring cups and spoons — accurate measurement is key to replicate the traditional flavors and texture.
- Electric mixer or handheld mixer — to cream the butter with sugar efficiently for a smooth, light dough.
- Whisk — to incorporate dry ingredients evenly before mixing with wet ingredients.
- Rubber spatula — for scraping down bowl sides and folding ingredients gently.
Rolling and Shaping Equipment
- Rolling pin — a smooth, sturdy rolling pin to roll the dough to the perfect thickness (about 1/4 inch).
- Cookie cutters — traditional biscochito shapes like stars, hearts, or circles help achieve the authentic presentation.
- Baking sheets — flat, heavy-duty baking sheets ensure even heat distribution.
Baking and Finishing Tools
- Parchment paper or silicone baking mats — to prevent sticking and promote even baking without added grease.
- Cooling racks — to allow cookies to cool completely, preserving crispness.
- Small bowls — for the sugar and cinnamon mixture for rolling the cookies before baking.
- Sifter or fine mesh strainer — optional for dusting cookies with powdered sugar after cooling.
Equipment Summary Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing bowls | Mixing dry and wet ingredients | Use separate bowls for best results |
| Measuring cups & spoons | Accurate ingredient measurement | Essential for recipe consistency |
| Electric or handheld mixer | Creaming butter and sugar | Speeds up mixing and aerates dough |
| Whisk | Combine dry ingredients | Ensures even distribution |
| Rubber spatula | Folding and scraping dough | Avoids overmixing |
| Rolling pin | Rolling dough to uniform thickness | Smooth rolling guarantees even baking |
| Cookie cutters | Shaping biscochitos | Use traditional shapes for authenticity |
| Baking sheets | Baking cookies evenly | Heavy-duty recommended |
| Parchment paper/mats | Prevent sticking and ensure even baking | Eco-friendly reusable mats preferable |
| Cooling rack | Cooling cookies to maintain crispness | Essential for final texture |
| Small bowls | Holding cinnamon sugar mixture | For rolling dough before baking |
| Sifter/fine mesh strainer | Dusting powdered sugar on finished cookies | Optional for visual appeal |
By assembling these tools, we’re equipped to bake Celina’s Biscochitos with precision and ease, ensuring each batch carries the traditional taste and texture that makes this cookie so beloved.
Prep Work
Before we dive into baking Celina’s Biscochitos, it’s crucial to focus on the foundation: the dough. Proper prep work ensures the authentic crisp texture and rich anise aroma we aim to achieve every time.
Preparing the Dough
We start by combining the dry ingredients—all-purpose flour, granulated sugar, ground cinnamon, crushed anise seeds, baking powder, and salt—in a large mixing bowl. Using a whisk, we blend these thoroughly so the flavors and leaveners distribute evenly.
In a separate bowl, we cream the unsalted butter until smooth and fluffy. Then we add the egg, vanilla extract, and freshly squeezed orange juice. Mixing these wet ingredients well is key to creating a tender crumb.
Next, we gradually add the dry ingredients to the wet mixture using a rubber spatula, folding gently to avoid overworking the dough. This step helps maintain the perfect balance between crispness and tenderness in our biscochitos.
| Ingredient Group | Ingredients Included | Purpose |
|---|---|---|
| Dry | Flour, sugar, cinnamon, crushed anise, baking powder, salt | Structure and flavor foundation |
| Wet | Butter, egg, vanilla extract, orange juice | Moisture, richness, and binding |
Chilling the Dough
Once the dough comes together, we wrap it tightly in plastic wrap and place it in the refrigerator for at least 1 hour. This chilling step is essential for several reasons:
- Firms the dough for easier rolling without sticking or tearing.
- Allows the flavors, especially the anise and orange, to meld and intensify.
- Helps develop the signature crisp texture when baked.
We find that chilling the dough longer—up to 2 hours—yields an even better consistency for rolling and cutting traditional biscochito shapes. Letting the dough rest patiently improves every batch and preserves the authentic qualities of Celina’s time-honored recipe.
Instructions
Follow these clear steps to bring Celina’s Biscochitos Recipe to life. We’ll guide you through rolling and cutting the dough, baking the biscochitos, and cooling and storing them perfectly.
Rolling and Cutting the Dough
- Prepare your workspace by lightly flouring a clean surface to prevent the dough from sticking.
- Remove the chilled dough from the refrigerator. Let it sit for 5 minutes if too firm to work with.
- Using a sturdy rolling pin, roll the dough to an even thickness of about 1/4 inch (6 mm).
- Dip your traditional cookie cutters into flour to avoid sticking, then press firmly into the dough.
- Gently transfer each cut cookie onto a parchment-lined or silicone mat–lined baking sheet, spacing them at least 1 inch apart to allow for expansion.
- Collect the scraps, re-roll once, repeat the cutting, but avoid overworking the dough to maintain crispness.
Baking the Biscochitos
- Preheat your oven to 350°F (175°C) for even baking.
- Place the baking sheet in the middle rack, ensuring proper heat circulation.
- Bake for 12 to 15 minutes, or until the edges turn a delicate golden brown and the cookies are firm to the touch.
- For that signature crisp texture, avoid overbaking; the cookies should maintain a slight softness initially but crisp as they cool.
| Step | Temperature | Time | Visual Cue |
|---|---|---|---|
| Preheat | 350°F | – | – |
| Bake | 350°F | 12–15 minutes | Edges golden brown |
| Cool on baking sheet | Room temp | 2 minutes | Slightly firm cookies |
Cooling and Storing
- Once baked, transfer the biscochitos using a spatula to a wire cooling rack to cool completely.
- Let them cool for at least 30 minutes to reach optimal crispness and flavor.
- For storage, place the cooled biscochitos in an airtight container lined with parchment paper.
- Store at room temperature for up to one week, or freeze for longer preservation.
- If desired, dust lightly with powdered sugar just before serving for an authentic finishing touch.
Serving Suggestions
To fully enjoy Celina’s Biscochitos, we recommend several serving options that highlight their crisp texture and distinctive anise flavor. Here are our top serving suggestions to make your biscochito experience memorable:
Pairing Beverages
The rich anise aroma and tender crumb of the biscochitos complement a variety of warm and cold beverages. Consider these ideal pairings:
| Beverage | Serving Tip |
|---|---|
| Hot Coffee or Espresso | Serve biscochitos alongside a freshly brewed cup for a morning or afternoon treat. The bold bitterness balances the cookie’s sweetness. |
| Hot Chocolate | Dip the cookies in creamy hot chocolate for a decadent, cozy experience, especially during cooler seasons. |
| Milk | A classic choice, cold milk accentuates the warm spices and soft citrus hints in the cookie. |
| Spiced Tea | Pair with chai or cinnamon tea to echo the biscochito’s cinnamon and anise flavors. |
Presentation Tips
To elevate your biscochitos for gatherings or gifts, try the following presentation ideas:
- Dust with Powdered Sugar: Lightly sift powdered sugar over cooled biscochitos for a traditional snowy finish.
- Serve on Decorative Plates: Use festive or rustic plates to reflect the New Mexican heritage.
- Stack and Tie: Stack cookies in small bundles tied with rustic twine or festive ribbon—perfect for gifting or party favors.
- Serve with Fresh Citrus: Include thin slices of fresh orange or a small bowl of orange zest to enhance the subtle citrus notes in the cookies.
Serving Temperature and Storage
- Serve biscochitos at room temperature to preserve their crisp edges and tender centers.
- Store in an airtight container for up to one week or freeze for longer keeping.
- If chilled, allow cookies to sit at room temperature for 10 to 15 minutes before serving to reawaken flavors and aroma.
“Biscochitos are best savored slowly with good company and your favorite warm drink.”
By incorporating these tips, our delicious Celina’s Biscochitos will deliver an authentic taste that honors tradition while delighting every sense.
Make-Ahead Tips
To ensure our Celina’s Biscochitos maintain their signature crispness and rich flavor when baking ahead, we follow these strategic make-ahead steps:
Prepare and Chill the Dough in Advance
- After mixing the dough thoroughly, wrap it tightly in plastic wrap.
- Chill the dough in the refrigerator for at least 1 hour, preferably up to 24 hours.
- This extended chilling deepens the orange and anise flavors while firming the dough for easier rolling and shaping.
- Before rolling, let the dough sit at room temperature for 10 to 15 minutes to soften slightly, preventing cracking.
Pre-Roll and Store Dough Sheets
- Roll the dough between two sheets of parchment paper to ¼ inch thickness as directed.
- Place the rolled dough sheets back in the refrigerator on a flat tray.
- Cover loosely with plastic wrap or additional parchment to prevent drying out.
- This method allows us to cut fresh cookies as desired without re-rolling dough multiple times.
Bake Fresh or Freeze for Future Use
- For fresh cookies, cut shapes and bake within 24 hours of rolling to preserve the texture.
- To freeze, arrange cut cookies in a single layer on a parchment-lined baking sheet and freeze until firm, about 1 hour.
- Transfer frozen cookies to an airtight container or freezer bag, separating layers with parchment paper.
- Bake directly from frozen, adding 1-2 minutes to the baking time (12–17 minutes total).
Storage Duration at a Glance
| Make-Ahead Method | Chilling Time | Storage | Baking Notes |
|---|---|---|---|
| Dough wrapped | 1-24 hours | Refrigerate | Soften 10-15 minutes before rolling |
| Rolled dough sheets | Up to 24 hours | Refrigerate covered | Cut and bake fresh |
| Cut cookies (frozen) | Until baking | Freeze up to 3 months | Bake from frozen, 1-2 min longer |
Key Reminders
“Chilling is crucial to get that perfect crisp texture and allow the flavors of orange and anise to fully develop.”
- Avoid thawing frozen dough or cookies before baking to keep their shape.
- For best results, always store baked biscochitos in an airtight container at room temperature once cooled.
By mastering these make-ahead strategies we guarantee each batch of Celina’s Biscochitos is as flavorful and crisp as freshly baked — perfectly timed for celebrations or thoughtful gifting.
Conclusion
Celina’s Biscochitos Recipe brings a timeless New Mexican tradition right into our kitchens. With its straightforward ingredients and thoughtful prep, it invites us to enjoy authentic flavors and textures that celebrate heritage.
By following the steps and tips shared, we can confidently bake crisp, aromatic biscochitos perfect for any occasion. Whether for sharing with family or gifting friends, these cookies offer a delicious connection to culture and comfort.
Let’s keep this tradition alive one batch at a time, savoring every bite and the stories they carry.
Frequently Asked Questions
What are biscochitos, and why are they culturally significant?
Biscochitos are traditional New Mexican cookies known for their crisp texture and anise flavor. They hold cultural importance as a cherished treat in New Mexican heritage, often served during holidays and celebrations.
What makes Celina’s biscochitos recipe authentic?
Celina’s recipe uses simple, traditional ingredients and techniques that capture the classic crispness and anise aroma, ensuring an authentic biscochito experience true to New Mexican tradition.
What are the key dry and wet ingredients in the recipe?
Dry ingredients include all-purpose flour, sugar, cinnamon, crushed anise seeds, baking powder, and salt. Wet ingredients are unsalted butter, an egg, vanilla extract, and orange juice, which add moisture and flavor.
Why is chilling the dough important?
Chilling the dough firms it up for easier rolling and cutting, helps flavors meld, and contributes to the cookie’s signature crisp yet tender texture after baking.
What tools do I need to make biscochitos?
You’ll need measuring cups and spoons, mixing bowls, a mixer or whisk, a rubber spatula, rolling pin, floured cookie cutters, baking sheets, parchment paper or silicone mats, cooling racks, and optional sugar and cinnamon bowls.
How long and at what temperature should I bake biscochitos?
Preheat the oven to 350°F and bake the cookies for 12 to 15 minutes, or until the edges turn golden brown.
How should biscochitos be stored to maintain freshness?
Store cooled cookies in an airtight container at room temperature for up to a week or freeze them for longer storage to maintain crispness and flavor.
What are some good beverages to serve with biscochitos?
Biscochitos pair well with hot coffee, hot chocolate, milk, or spiced tea, which complement their cinnamon and anise flavors.
Can I prepare the dough or cookies in advance?
Yes, the dough can be made and chilled ahead, rolled between parchment paper and refrigerated. Cut cookies can be frozen and baked later without thawing for best results.
How do I achieve the ideal biscochito texture?
Follow the recipe’s ingredient balance, ensure proper chilling of dough, roll to 1/4 inch thickness, and cool cookies fully on wire racks to get the classic crisp, tender texture.