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
- 300 g all-purpose flour 2½ cups
- 150 g lard (not hydrogenated) ¾ cup
- 1½ tsp ground cinnamon
- 200 g sugar 1 cup
- 100 g ground blanched almonds 1 cup
- powdered sugar for dusting
Instructions
- 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.