We've been focusing on Latin American dishes and ingredients this week on The Kitchn, so this was the perfect excuse for me to introduce you to one of my very favorite cookies: the bizchochito.
I first learned about bizchochitos when I was traveling through Ecuador a few years ago. We had the chance to visit an actual bizcochito factory, see how they're made, and bring home our weight in these simple, special cookies. Now if you do a quick online search, you'll notice there are numerous spellings for the cookies, from bizcochito to biscochitos (and there's fierce arguments for both). Apparently the lard-based treats are incredibly big state-side, and are actually New Mexico's official cookie (I'm not sure about you, but I never knew that states had official cookies). Cookie rumor has it that they originally hail from 16th-century Spain, where they were known as "mantecosas," meaning "buttery."
So what exactly is a bizcochito? Traditionally, they are a lard-based cookie (although some folks make them with butter, too) laced with a little anise and a dash of cinnamon. There are a few different varieties depending on the country and region you find them in, but the most traditional bizchochito tends to be a special occasion cookie and is often made in a fleur-de-lis shape. As far as taste? Think about the most buttery shortbread you've ever had...but lightly spiced and on the cakey side.
Make Your Own:
• Authentic Bizcochitos from Mary Cordova via The Food Network
• David Tannis' Bizcochitos via Lara Ferroni
• Orange-Anise Bizcochitos from Sunset Magazine
Related: Rosemary Walnut Brown Butter Cookies
(Image: : Gabriela's Kitchen)
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I've never tried them but they sound yummy.
You mentioned the spelling variations between z and s. But in your description, you often added an extra h (bizchochito vs bizcochito). Is that first version yet another spelling variation?
mmm, I love the anise flavor in these!
These sound yummy and fun to eat. I've never heard of them. Must be an Andean regional treat.
Hi Beth. Good eye! This is how I always knew them in Ecuador (extra "h"), so that spelling slipped out...a good example of the variation with these little guys in terms of spelling, shape, amount of anise etc. Thanks for your comment!
I had a friend from southern colorado who made these for me once. SOO good! I've seen them a lot in the southwest.
Biscochitos are a staple for Mexican weddings, Quincenera's and other special occasions in New Mexico. I grew up eating these and LOVE them. YUM! Also, they are the state cookie of NM if I'm remembering right.
Ha, had I read the whole article, you already mentioned its the state cookie. Sorry for jumping the gun!
i make them every year for christmas--it's a tradition in my family (along with homemade tamales). but i make them with vegetable shortening (a lot of it) so that my vegeterian friends can eat them. and it's definitely worth dipping the hot cookies in a mixture of cinnamon and suger straight out of the oven--baking them with the cinnamon just doesn't taste as good.
I love this thread. I've been missing NM lately, and biscochitos sound really good. And, a friend gave me a big bag of roasted green chiles last weekend...
I'm with elainab99 and MisaL - growing up in NM, I knew them as Christmas and special occasion cookies, and they're definitely wonderful.
I use vegetable shortening too, and they turn out just fine. Personally, I like cinnamon in them AND cinnamon sugar on top. :-)
They're only basically my favorite cookie ever; like others above, I grew up in NM and they simply taste like home. I even asked my mom to make them for my college graduation reception.