As a child in the North I knew a crisper, less rich version of bizcochos (it’s one of those not-very-definite words like “biscuits” in the British sense) served in my grandmother’s household. This highly shortened version is probably familiar to more Mexicans.
This is one case where the United States “cinnamon” (actually cassia) will do. For once I prefer its sharpness. In Mexico and the American Southwest a whole array of decorative cutters is used for bizcochos, shap