Bizcochito Biscotti Recipes

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.

BISCOCHITOS

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, mix 1 cup sugar and the lard on medium-high speed until light and fluffy, about 3 minutes. Add egg; beat to combine. Add vanilla, Grand Marnier, and zest; beat to combine.
• Sift flour, baking powder, and salt. Gradually beat flour mixture into sugar mixture on low speed. Beat in anise seeds. On medium, gradually add 2 tablespoons water or more to form a ball. Divide dough in half; shape into disks. Wrap each disk in plastic; chill 1 hour.
• Preheat oven to 350 degrees with rack in center. Combine cinnamon and remaining 3/4 cup sugar in a small bowl.
• On a floured surface, roll the dough to 1/4 inch thick. Cut dough into moons, stars, or shapes you like with a 2-inch cutter; lightly sift cinnamon-sugar over each shape. Place on parchment-lined baking sheets. Bake, 1 sheet at a time, 10 to 12 minutes; cookies should be set but not brown. Transfer the cookies and parchment to a wire rack to cool. Repeat with the remaining batches.

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.

BIZCOCHITOS

Steps:

• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder and salt in a medium bowl.
• Beat the shortening in a stand mixer with the paddle attachment on medium-high speed until fluffy. Reduce the mixer speed to low; beat in 2/3 cup sugar, then the egg. Add 2 tablespoons wine and the anise seeds and beat until combined. Gradually beat in the flour mixture. If the dough is too dry, mix in up to 2 more tablespoons wine. Cover and refrigerate 15 minutes.
• Mix the remaining 1/2 cup sugar and the cinnamon in a shallow bowl. On a lightly floured surface, roll out the dough to 1/4 inch thick. Cut out cookies with a 2 1/2-inch cookie cutter. Press the top of each cookie in the cinnamon sugar to coat, then arrange on the prepared baking sheets, about 1 inch apart. Bake until the edges are golden, 10 to 15 minutes. Let cool about 3 minutes on the baking sheets, then transfer the cookies to racks to cool completely. Store in an airtight container for up to 1 week.

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.

LEMON BIZCOCHITOS

Steps:

• Sift flour and baking powder into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until fluffy. Add eggs, lemon juice, aniseed and peel; beat to blend. Stir in dry ingredients. Gathering dough into ball; flatten into disk. Wrap in plastic; chill until firm, about 2 hours.
• Preheat oven to 350°F. Butter 2 large baking sheets. Mix in cinnamon and 1 tablespoon sugar in small bowl. Roll out dough on floured surface to 1/8-inch thickness. Using cookie cutter, cut out cookies. Sprinkle cinnamon sugar over. Transfer cookies to sheets. Bake until golden, about 12 minutes. Transfer to racks; cool. (Can be made 1 week ahead. Store airtight.)

BOBBY FLAY'S SOUTHWESTERN STYLE BLUE CORN BISCOTTI

Steps:

• Preheat the oven to 375°F Line a baking sheet with parchment paper. Assemble your ingredients.
• In the bowl of an electric mixer, whisk together the flour, sugar, blue and yellow cornmeal, baking powder, and salt.
• With the mixer set at its lowest speed, add the butter to the dry ingredients, a little at a time, beating until the mixture resembles coarse meal. Beat in the eggs, one at a time. Stir the liqueur into the dough until incorporated. Stir in the nuts until the dough is thoroughly blended and holds together in a ball.
• Transfer the dough to the baking sheet and gently press to form a log measuring approximately 3 inches wide, 1 1/2 inches high, and 10 inches long. Bake for about 25 minutes, or until lightly browned. Remove from the oven and allow to rest for at least 2 hours or for as long as 8 hours.
• Before second baking, reheat the oven to 350°F.
• Using a serrated knife, carefully cut the log crosswise into 1/3-inch thick slices. Lay the slices on the same parchment paper-lined baking sheet and bake for 8 to 10 minutes or until lightly browned around the edges but still slightly soft in the middle. For more even baking, turn the biscotti over after 4 minutes. Remove from the oven and cool on the baking sheet.
• Note: Time does not include resting time of at least 2 hours.

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.

BISCOCHITOS

Steps:

• Put the flour, 3/4 cup of the sugar, the baking powder, salt, and 1/2 teaspoon of the anise in a large bowl and whisk to blend.
• In a small bowl, cut the butter into pea-sized pieces.
• Using a pastry blender or your fingertips, work the butter into the flour mixture until it resembles coarse meal.
• Add the egg yolk, vanilla, and ice water and mix with your fingers just until the dough comes together into a ball.
• Working on a lightly floured surface, take egg-sized pieces of the dough and smear them away from you with the heel of your hand into 6-inch streaks. (This step helps to achieve the layered texture of the authentic cookie without using lard).
• Scrape up all the streaks of dough and pile them on top of one another to form a disk.
• Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
• On a portable (this will be refrigerated again), lightly floured surface, roll the dough to a thickness of 1/4 inch.
• Refrigerate for 30 miutes, or until firm.
• Set a rack in the middle of the oven and preheat to 375°F.
• Line a cookie sheet with parchment paper or use a non-stick cookie sheet.
• With a cookie cutter, cut out 2 1/2-inch circles (I use stars), and place them on the cookie sheets about 2-inches apart.
• Chill the cookies 10 minutes before baking.
• Reroll the scraps of dough and cut out more cookies, chilling before baking.
• Meanwhile, mix the remaining 1 Tablespoon ground anise and 2 Tablespoon sugar together in a small bowl.
• Sprinkle a thin layer of the sugar mixture over the cookies.
• Bake for 10 minutes, or until lightly browned around the edges.
• Cool on the pan on a wire rack.
• May be store at room temperature, well-wrapped, for up to 5 days.