Mantecados, spanish christmas cookies recipe

Ingredients

• 130 g powdered sugar
• 150 g lard (at room temperature)
• 280 g flour
• 40 g almond powder
• 1 tsp cinnamon
• zest of one lemon
• 1 Tbsp sesame seeds

Materials

• Food processor and flat beater
• Frying pan
• Rolling pin
• Parchment paper
• 2 inches/5 cm diameter cookie cutters

Preparation

• Fry the flour in a pan over medium heat. When it changes color slightly, set aside and let cool.
• Do the same with the powdered almonds (caution: they will toast more quickly). Set aside to cool.
  
• Once cold, sift the flour into a bowl. Add the cooled almond powder, cinnamon, and lemon zest. Mix well and set aside.
• In a food processor fitted with a flat beater, sift the powdered sugar, add the lard (at room temperature), and mix.
  
• When the texture becomes creamy, add the almond powder flour mixture and mix until smooth.
• Flour the work surface and shape the dough into a ball. It should be 0.8 inches/2 cm thick. Using a round cookie cutter, shape the mantecados.
  
• Place your shapes on parchment paper and add sesame seeds on top.
• Bake for 20 to 25 minutes at 370°F/190°C in traditional heat mode. Remove from oven and allow to cool.
  
• And now your Spanish mantecados are ready!

Observations

Cookware

Attributes

Questions

Photos of members who cooked this recipe