Spanish Christmas Shortbread | Mantecados de Navidad
Mantecados de Navidad are a Spanish cookie made with toasted flour, almonds, cinnamon, and lard, instead of butter. Often described as Spanish shortbread, I'd say these are a class of cookies unto themselves! They're so unique with the their nutty taste that comes from the toasted flour, and their sandy (yet moist) texture melts in your mouth.
Ingredients
Method
- Toast the flour in an ungreased skillet, stirring often to prevent burning. When the flour is lightly golden and smells nutty, transfer it to a plate to cool completely before moving on to the next step.
- Beat the lard, cinnamon, and sugar, in a large bowl until light and fluffy, then beat in the ground almonds until combined.
- Add the flour and beat just until combined and you have a cohesive, smooth dough.
- Now roll out bits of the dough a little at a time until it is 1 inch or 2½ cm thick, and cut it out with 2 inch / 5 cm diameter cookie cutter. To help retain the shape, don't twist the cookie cutter as you push it down. Transfer the cookies to a parchment lined baking sheet.
- Bake in a 350℉ / 180℃ pre-heated oven for 12-15 minutes, or until lightly golden brown. Transfer them to a rack to cool completely.
- Once cool, sprinkle the tops with powdered sugar. These are best enjoyed at least a day after baking, as this allows them time to fully set before enjoying.
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