The intense summer heat has me longing for cooler days and daydreaming about Christmas. So I decided to celebrate Christmas in July and whip up a batch of allergy-friendly biscochitos. Biscochitos are my favorite holiday cookie, and let’s be honest, this New Mexican staple can be enjoyed year-round.
When our son was six months old, we discovered that he has a lot of food allergies including dairy and eggs. These allergies are directly related to his eczema. My baking now focuses mainly on vegan recipes and modifying current favorites to accommodate his allergies. I’ve adapted this amazing biscochito recipe from my favorite Southwestern cookbook, Comida Sabrosa.
Makes 3-4 dozen
- 3 cups sifted flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup lard
- 3/4 cup sugar
- 3 teaspoons fennel seed
- 3 tablespoons aquafaba (Aquafaba is a perfect substitute for eggs in this recipe. Aquafaba is the liquid form of chickpeas. You can purchase Aquafaba locally at Natural Grocers or you can simply measure it from a can of chickpeas.)
- 1/4 cup brandy or white wine
- 1/4 cup sugar
- 1 teaspoon cinnamon (mix sugar and cinnamon, dip cookies in mixture before baking)
- Sift dry ingredients together; set aside.
- Cream lard, sugar, and fennel seeds.
- Add aquafaba to creamed mixture.
- Add flour mixture and brandy or wine alternately.
- Mix well until blended.
- Knead slightly and pat to form a stiff dough.
- Roll 1/4 to 1/2 inch thick.
- Cut in circle or fleur-de-lys shape.
- Dip each cookie into cinnamon-sugar mixture before baking.
- Bake at 350° F on ungreased baking sheets 10-12 minutes or until lightly browned.
Biscochitos are known for their hint of anise, but in this recipe, I have substituted fennel instead. In experimenting with this recipe, I found that fennel adds a stronger flavor without overpowering the cookie.
These allergy-friendly vegan biscochitos are perfect for freezing so you can enjoy them anytime.
Enjoy your Christmas treat (in July)!
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