Bizcocho Philadelphia Recipes

BIZCOCHOS (MEXICAN HOLIDAY COOKIES)

Steps:

• Preheat oven to 350 degrees.
• Beat the lard until creamy.
• Mix the wine or fruit juice with 1 cup of sugar, 1 tablespoon cinnamon and anise seeds; add to lard and mix with a wooden spoon.
• Add the egg yolks; mixing well.
• Add enough flour to make soft dough; roll out to 1/2-inch thick and cut in desired shapes and place on greased cookie sheet.
• Bake 15 minutes; checking often to prevent burning.
• Mix the remaining 1 cup of sugar and 4 teaspoons cinnamon; dredge cookies in the cinnamon sugar mixture while still warm.

BIZCOCHO DE CHOCOLATE

Steps:

• Preheat the oven to 325 degrees F.
• Line an 8" square baking pan with parchment.
• Finely grind the almonds, 6 ounces of the chocolate (reserve the rest of the chocolate for the glaze), the orange zest and 2 teaspoons of the cinnamon in the food processor.
• In a large bowl, whisk the egg yolks with 3 tablespoons of the sugar until pale yellow and thick.
• Fold in the nut mixture; the batter will be very thick.
• In another large bowl, beat the egg whites and the salt until frothy.
• Gradually add the remaining 3 tablespoons of sugar, continuing to beat until peaks form.
• Fold half the beaten egg whites into the almond mixture to lighten it, then gently fold in the other half.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cake cool in the pan for 10 minutes, turn out onto a rack , peel off the parchment paper, and cool completely.
• To make the glaze, heat the cream and butter over medium low heat until steam rises from the surface.
• Remove from the heat, and stir in the remaining three ounces of chocolate and 1/4 teaspoon of cinnamon, until the chocolate is fully melted and incorporated.
• Cool for 15 minutes, or until the glaze is lukewarm.
• Pour over the cake, letting it drip down the sides.