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.

Servings: 2 dozen

Author:

Prep Time
20 minutes

Cook Time
12 minutes

Course:

Dessert

Cuisine:

Spanish

Keywords:

Christmas cookies Spanish food Mantecados Mantecados de Navidad Spanish Christmas Spanish cuisine Spanish shortbread

🧂 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

1 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.
2 Beat the lard, cinnamon, and sugar, in a large bowl until light and fluffy, then
beat in the ground almonds until combined.
3 Add the flour and beat just until combined and you have a cohesive, smooth
dough.
4 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.
5 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.
6 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.