Biscochito Biscotti Recipes

BISCOCHITOS

Steps:

• Sift flour, baking powder, and salt. Cream the lard with sugar and anise seed on medium speed. In a separate bowl. beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff-like dough, add more wine, if necessary.
• Refrigerate dough overnight.
• Preheat oven to 350 degrees F.
• Remove dough from refrigerator and let stand for a while, until dough is soft enough to roll. Divide dough in quarters and roll to about 1/16 to 1/8-inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. Meanwhile, mix together the sugar and cinnamon in a bowl. Drop the baked cookies into sugar and cinnamon mixture and set aside to cool.

CRANBERRY BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

BISCOCHITO BISCOTTI

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Sift flour with baking powder and salt.
• 3. In a separate bowl, cream lard with sugar and freshly ground anise seeds and whip until fluffy.
• 4. Beat in eggs one at a time.
• 5. Mix in flour mixture and white wine until well blended.
• 6. Refrigerate 1-2 hours. (Cover with plastic wrap so the dough doesn't dry out.)
• 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. 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. Mix the 3/4 cup sugar and 2 tbsp of cinnamon in a small bowl.
• 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. Bake slices for 17 minutes, remove from oven, flip and bake 17 more minutes.
• 12. Cool slices on cookie rack while preparing the glaze.
• 13. Whip the glaze ingredients together and spread on the biscotti with a butter knife. Biscotti will be very crumbly, handle with care.

BISCOCHITOS TRADITIONAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Sift the flour, baking powder and salt into a bowl, and set aside.
• In a large bowl, cream together the lard and 1 1/2 cups sugar until smooth. Mix in the anise seed, and beat until fluffy. Stir in the eggs one at a time. Add the sifted ingredients and brandy, and stir until well blended.
• On a floured surface, roll the dough out to 1/2 or 1/4 inch thickness, and cut into desired shapes using cookie cutters. The traditional is fleur-de-lis. Place cookies onto baking sheets. Mix together the 1/4 cup of sugar and cinnamon; sprinkle over the tops of the cookies.
• Bake for 10 minutes in the preheated oven, or until the bottoms are lightly browned.

ANISE BISCOTTI

Steps:

• Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil.
• In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed.
• Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips.
• Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F.
• Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets.
• Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.

BISCOCHITOS

Steps:

• Preheat oven to 350 degrees.
• Sift flour with baking powder and salt.
• In a separate bowl, cream lard with sugar and freshly ground anise seeds until fluffy. (This is a very important step! You want a lot of air incorporated into the lard because it helps make the cookies lighter.).
• Beat in eggs one at a time.
• Mix in flour mixture and white wine until well blended.
• Refrigerate 1-2 hours.
• Turn dough out on a floured surface and roll out desire thickness (I usually like it between 1/8-1/4 of an inch thick).
• Cut into shapes.
• Mix the 1/2 cup sugar and 2 tbsp of cinnamon in a small bowl.
• Dip tops of the cut out cookies in the cinnamon-sugar mixture.
• Bake 10-12 minutes or until edges turn a golden color.
• Remove from oven and immediately dip cookies again in the cinnamon-sugar mixture.
• Place cookies on cooling sheet and allow to cool completely. (If you try to eat them while they're still warm, they will taste like lard-- not fun!).
• Variation: You can also "paint" the cookies with a mixture of 1/2 cup heavy cream or evaporated milk and food coloring (red or green). With a paint brush, put a heavy coat on top of cut out cookies (for this variation, it's usually the shape of a chile/chili). Sprinkle with cinnamon and sugar, then bake for 10-12 minutes.

EASY BIZCOCHITOS

Steps:

• In a large bowl, combine cookie mix, flour, orange zest and aniseed. Stir in melted butter, egg and vanilla until blended., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. cookie cutter., Place 1 in. apart on ungreased baking sheets. In a small bowl, mix sugar and cinnamon; sprinkle over cookies. Bake 6-9 minutes or until edges are light brown. Remove to wire racks to cool.