A Spanish Christmas classic, mantecados are made by kneading flour, almond flour and cinnamon with butter and baking them. Melting in the mouth with a crumbly texture, they are a simple cookie served alongside coffee.
Toast the flour in a dry pan over medium heat until lightly coloured, then let it cool — this step gives mantecados their characteristic toasted-grain aroma.
Knead the toasted flour with the almond flour, melted butter, icing sugar, cinnamon and salt into a smooth dough.
Shape the dough into flat rounds about 4 cm across and place them on a lined baking tray.
Bake in an oven preheated to 160°C for 15 minutes, until the edges are lightly coloured. They are fragile while hot, so let them cool before lifting off the tray.
The cookies are very fragile straight out of the oven — don't move them until they have cooled on the tray for at least 10 minutes. Allergens: contains gluten (flour), milk and dairy, tree nuts (almond).
Using hazelnut flour instead of almond flour gives a richer, more caramel-like flavour; you can keep the toasting time the same.
Admin DadaGastro · verified in test kitchenFırında 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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