Bizcochitos
Makes about 40 / A lightened version of New Mexico’s official state
cookie, the delicate bizcochito is found at nearly every holiday occasion
in the Land of Enchantment.
1 ½ cups whole wheat pastry flour
5 Tblsp unsalted butter, softened
2 tsp anise seed
¾ cup granulated fructose or
1 tsp baking powder
sugar, plus 1 Tblsp
¼ tsp salt
1 egg
1 ½ tsp ground cinnamon,
1 tsp vanilla extract
divided
1. In a medium bowl, combine flour, anise, baking powder, salt and 1 tea-
spoon ground cinnamon. In a second bowl, beat butter and ¾ cup sugar
until light and fluffy. Blend in egg and vanilla. Once mixture is smooth,
blend in flour mixture. Divide dough in half and roll each half into a ball.
Wrap dough in plastic wrap and freeze for 1 hour, until firm.
2. Preheat oven to 350°. On a flour-coated cutting board and using a
flour-coated rolling pin, roll dough into a ¼ inch-thick circle. Cut dough
into 2-inch shapes (such as stars).
3. Combine remaining 1 tablespoon sugar and ½ teaspoon cinnamon in
a small bowl. Sprinkle cookies with cinnamon-sugar mixture. Transfer
to a baking sheet coated with cooking spray. Bake for 10 minutes until
golden.
Cranberry-Ginger Biscotti
Makes 24 / Crispy biscotti, Italian for “twice-baked,” pair perfectly
with English Breakfast or Earl Grey tea. Test kitchen tip: Don’t worry if
they’re a little soft when they come out of the oven—they will harden as
they cool. Store in airtight container.
1 tsp vanilla extract 1 tsp ground cinnamon
2 whole eggs 1 tsp baking powder
1 egg white ½ tsp salt
2 Tblsp honey ½ cup chopped, crystallized
2 cups whole wheat pastry flour ginger
¾ cup natural cane sugar ½ cup dried cranberries
1. Preheat oven to 350°. Combine vanilla extract, whole eggs, egg white
and honey in a medium bowl.
2. In a separate bowl, combine flour, sugar, cinnamon, baking powder and
salt. Add flour mixture to egg mixture and blend thoroughly. Add ginger
and cranberries; stir until well-blended and cranberries and ginger are
distributed.
3. Divide dough in half. Shape each half into a 12-inch-long flattened log,
approximately ½ inch thick. Place logs on a baking sheet coated with
cooking spray. Bake at 350° for 25 minutes. Remove from oven and
cool for 10 minutes.
4. Reduce oven temperature to 325°. On a cutting board, slice each log
diagonally into 12 slices, each ½ inch thick. Place pieces cut-side up, on
baking sheet and bake for an additional 8 minutes; flip and cook on the
other side for another 8 minutes. Cool completely on a wire rack.
December 2008 43
Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72