Mexican Bizcochitos Crusty Sweet Biscuit
Delight your taste buds with authentic Mexican Bizcochitos, a crusty sweet biscuit infused with the warm, aromatic flavors of anise and cinnamon. Perfectly crisp on the outside yet tender within, these traditional treats are made with lard or butter for a rich, flaky texture. Anise seeds and vanilla extract lend a distinctive flavor, while a dusting of cinnamon-sugar adds a sweet, crunchy finish. Easy to prepare in under 30 minutes, these biscuits are ideal for festive occasions or as a comforting snack paired with coffee or hot chocolate. Whether you're celebrating the holidays or simply craving a unique dessert, this timeless recipe will bring the charm of Mexican baking into your home.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 1 cup lard (or unsalted butter, chilled)
- 1 large egg
- 1.5 teaspoons anise seeds
- 1 teaspoon vanilla extract
- 2 tablespoons water
- 0.33 cup additional sugar (for topping)
- 1 teaspoon additional ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, ground cinnamon, baking powder, and salt until well combined.
Cut the lard (or butter) into the dry mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs.
In a small bowl, beat the egg and mix it with the anise seeds, vanilla extract, and water. Stir this wet mixture into the dry ingredients until a dough forms.
Turn the dough out onto a lightly floured surface and knead gently until it comes together into a smooth ball.
Roll out the dough to about 1/4-inch thickness. Use a cookie cutter (traditionally a round or flower shape) to cut out the biscuits.
Place the cut-out biscuits onto the prepared baking sheet, leaving about 1 inch of space between them.
In a small bowl, mix the additional sugar and ground cinnamon for topping. Sprinkle this mixture generously over the tops of the biscuits.
Bake in the preheated oven for 10–12 minutes, or until the edges of the biscuits are lightly golden.
Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve the bizcochitos with coffee, hot chocolate, or enjoy them on their own. Store leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 17 mg | 6% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 9.6 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
