A Distinct Circle of Love

Derived from “biscuit” in Spanish, the Biscochito is an annual holiday treat dear to the people and culture of our headquarters state: New Mexico. Known as the Land of Enchantment, it is a terrain of stunning beauty where the sky is big, life’s cycles are filled with meaning and richness and the elders among us are respected and heard. Every day.

For us, Biscochito is an icon of hospitality, care and true family — its own Circle of Love. Here you are safe. Here you can speak your voice and chart your course with unconditional love and support. Here you can receive care, and guidance.

A Distinct Circle of Love

Derived from “biscuit” in Spanish, the Biscochito is an annual holiday treat dear to the people and culture of our headquarters state: New Mexico. Known as the Land of Enchantment, it is a terrain of stunning beauty where the sky is big, life’s cycles are filled with meaning and richness and the elders among us are respected and heard. Every day.

For us, Biscochito is an icon of hospitality, care and true family — its own Circle of Love. Here you are safe. Here you can speak your voice and chart your course with unconditional love and support. Here you can receive care, and guidance.

Richard Apodaca

Richard Apodaca is a tenth generation New Mexican. We’re inspired by him and his Total Life. Richard has always been active in his community and close with his family, as time has passed that activity has changed. For many years Richard was an avid hunter and fisherman, but as he aged and many of his hunting friends passed away he shifted his focus and energy. Richard became the best baker in the Apodaca family, and maybe New Mexico. He also started working at the New Mexico legislature and will celebrate his 20th year serving the beautiful state of New Mexico soon. Richard and his wife, Sophie, are active members of their church and regulars in the bar at the Bull Ring.

Richard Apodaca

Richard Apodaca is a tenth generation New Mexican. We’re inspired by him and his Total Life. Richard has always been active in his community and close with his family, as time has passed that activity has changed. For many years Richard was an avid hunter and fisherman, but as he aged and many of his hunting friends passed away he shifted his focus and energy. Richard became the best baker in the Apodaca family, and maybe New Mexico. He also started working at the New Mexico legislature and will celebrate his 20th year serving the beautiful state of New Mexico soon. Richard and his wife, Sophie, are active members of their church and regulars in the bar at the Bull Ring.

Biscochitos Recipe

  • 6 Cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 pound lard
  • 1 ½ cups sugar
  • 2 teaspoons anise seed
  • 2 eggs
  • ½ cup sweet table wine (plus more if needed)
  • ¼ cup sugar
  • 1 tablespoon cinnamon

Sift together flour, baking powder, and salt in a medium bowl. In another large bowl, cream the lard with the sugar and anise seed on medium speed. In a separate bowl, beat eggs until light and fluffy. Add beaten eggs to creamed mixture. Mix together well, adding wine to form a stiff dough. Add more wine if necessary. Refrigerate dough overnight.

Preheat oven to 350 degrees. Remove dough from refrigerate and let stand until dough is soft enough to roll. Divide dough into quarters and roll to about 1/16 to ⅛ inch thickness. Cut with cookie cutter and place on cookie sheet. Bake for 12 to 15 minutes or until bottom of cookie is golden brown. In a bowl, mix together sugar and cinnamon. Remove cookies from oven, drop baked cookies into sugar-and-cinnamon mixture, set aside to cool, then snarf.

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