A Christmas-table classic in Spain, mantecados are made by mixing flour, almond flour, butter, and cinnamon, then baking the dough. Their tender, crumbly texture makes them a simple cookie to serve at breakfast.
Toast the flour in a dry skillet over medium heat until lightly colored, then let it cool. This gives mantecados their characteristic toasted-grain aroma.
Knead the toasted flour with the almond flour, melted butter, powdered sugar, cinnamon, and salt until smooth.
Shape the dough into flattened rounds about 4 cm in diameter and arrange them on a parchment-lined baking sheet.
Bake in a preheated 160°C / 320°F oven for 15 minutes, until the edges are lightly colored. The cookies are fragile while hot, so let them cool before removing them from the baking sheet.
The cookies are very fragile when they come out of the oven. Leave them on the baking sheet to cool for at least 10 minutes before moving them. Contains wheat (gluten), milk and dairy products, and tree nuts (almonds).
Fırında 15 dakika pişirdim ama kenarları çok az renk aldı, 18 dakikaya çıkarınca istediğim gevrekliğe ulaştım; fırınım düşük ısıtıyor olabilir, bir dahaki sefere ısıyı 10 derece artıracağım.
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