📝 About This Recipe
Piedras, or 'stones,' are a beloved staple of Mexican bakeries, known for their rustic, craggy appearance and dense, satisfying texture. Traditionally made by repurposing day-old bread or cake crumbs, these treats are transformed with piloncillo, cinnamon, and a hint of chocolate into a spiced delight. They are the perfect balance of crunchy on the outside and soft on the inside, embodying the resourceful and soulful spirit of Mexican baking.
🥗 Ingredients
The Dough Base
- 3 cups All-purpose flour (sifted)
- 2 cups Bread crumbs or pulverized day-old sweet bread (Conchas/Mantegadas) (finely ground for authentic texture)
- 1 tablespoon Baking powder
- 1 tablespoon Ground cinnamon (Ceylon cinnamon preferred)
- 1/2 teaspoon Salt
Wet Ingredients & Flavor
- 1 cup Piloncillo (or dark brown sugar) (grated or melted into a syrup)
- 1/2 cup Unsalted butter (softened at room temperature)
- 1/4 cup Vegetable shortening (for traditional crumbly texture)
- 2 large Eggs (at room temperature)
- 1 tablespoon Vanilla extract (Mexican vanilla is best)
- 1/4 cup Whole milk (only if dough is too dry)
The Signature Coating
- 1/2 cup Pink or White Granulated Sugar (dyed with a drop of red food coloring for the classic look)
- 2 tablespoons Chocolate Abuelita or Cocoa Powder (mixed with the sugar coating)
- 1 egg Egg wash (beaten with a splash of water)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
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2
In a large mixing bowl, whisk together the all-purpose flour, bread crumbs, baking powder, cinnamon, and salt until thoroughly combined.
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3
In a separate bowl or a stand mixer fitted with the paddle attachment, cream the softened butter, shortening, and grated piloncillo until smooth and slightly fluffy.
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4
Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
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5
Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a heavy, thick dough forms. It should feel denser than cookie dough but still pliable.
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6
If the dough feels too crumbly to hold its shape, add the milk one tablespoon at a time until the dough comes together.
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7
Divide the dough into 12 equal portions (about the size of a large lemon). Use your hands to shape them into rough, irregular mounds—don't make them too smooth, as the 'craggy' look is traditional.
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8
Place the mounds onto the prepared baking sheets, spacing them at least 2 inches apart as they will spread slightly.
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9
Lightly brush the top of each mound with the egg wash. This acts as the 'glue' for the sugar coating.
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10
In a small bowl, mix the granulated sugar with the cocoa powder (or pink coloring). Sprinkle a generous amount over the top of each 'stone'.
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11
Bake for 25-30 minutes. The Piedras should be firm to the touch and the bottoms should be lightly browned.
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12
Remove from the oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack. They will harden as they cool, achieving their namesake 'stone' texture.
💡 Chef's Tips
For the most authentic flavor, use leftover Conchas or sweet bread scraps instead of plain bread crumbs. Do not overmix the dough once the flour is added, or the Piedras will become tough rather than pleasantly dense. If using piloncillo cones, grate them with a box grater or melt them with a tablespoon of water into a thick syrup first. To get the classic pink look, mix a tiny drop of neon pink food gel into your sugar before topping. Store in an airtight container for up to a week; they actually improve in flavor after a day.
🍽️ Serving Suggestions
Serve warm with a cup of Mexican Café de Olla (spiced coffee). Pair with a thick, frothy glass of Chocolate Caliente (Mexican hot chocolate). Dip them into cold milk, just like you would with a biscotti. Enjoy as a 'merienda' (afternoon snack) with a slice of mild cheese like Queso Panela. They are excellent for breakfast alongside fresh papaya or mango slices.