📝 About This Recipe
Originating from the sun-drenched hills of Andalusia, Mantecados are Spain’s most beloved festive treat, celebrated for their unique, melt-in-the-mouth sandy texture. These cookies rely on the traditional use of high-quality Ibérico lard and toasted flour to create a deep, nutty flavor profile that is incomparable to butter-based biscuits. Dusted with sesame or cinnamon, they are a rustic yet sophisticated masterpiece of Spanish pastry-making that brings a sense of history to every bite.
🥗 Ingredients
The Dry Base
- 500 grams All-purpose flour (high quality, sifted)
- 100 grams Raw almonds (finely ground into a meal)
- 250 grams Powdered sugar (plus extra for dusting)
The Fats and Aromatics
- 250 grams Pork lard (Manteca de Cerdo) (at room temperature; use high-quality leaf lard if possible)
- 1 teaspoon Ground cinnamon (Ceylon cinnamon preferred)
- 1 tablespoon Lemon zest (finely grated from untreated lemons)
- 1 tablespoon Anise liqueur (optional, for traditional aroma)
- 1/4 teaspoon Salt (fine sea salt)
Toppings
- 2 tablespoons Raw sesame seeds (for topping)
- 1/2 teaspoon Extra cinnamon (to mix with dusting sugar)
👨🍳 Instructions
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1
Begin by toasting the flour. Spread the 500g of flour evenly on a large baking sheet and bake at 150°C (300°F) for about 15-20 minutes. Stir every 5 minutes until it smells nutty and turns a very pale cream color. Do not let it brown deeply.
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2
If using whole almonds, toast them lightly in a pan, let them cool completely, and then grind them in a food processor until they reach a fine, sandy consistency.
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3
Mix the toasted flour and ground almonds together in a large bowl. Allow this mixture to cool completely; this is crucial for the texture of the lard.
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4
In a separate large mixing bowl, cream the room-temperature lard with the powdered sugar using a spatula or electric mixer until smooth and pale.
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5
Incorporate the lemon zest, cinnamon, salt, and anise liqueur (if using) into the lard mixture, stirring until well combined.
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6
Sift the cooled flour and almond mixture into the lard bowl. This ensures there are no lumps and aerates the dough.
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7
Using your hands, work the ingredients together. The dough will feel very crumbly at first, but the heat from your hands will help the lard bind the flour. Knead just until a cohesive ball forms.
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8
Place the dough between two sheets of parchment paper and roll it out to a thickness of about 1.5 to 2 centimeters (roughly 3/4 inch). These should be thick, substantial cookies.
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9
Use a round cookie cutter (about 5cm in diameter) to cut out the cookies. Gently lift them with a spatula as they are very fragile.
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10
Place the rounds onto a baking sheet lined with parchment paper. Re-roll the scraps and repeat until all dough is used.
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11
Sprinkle the tops of the cookies with raw sesame seeds, pressing them very lightly so they adhere.
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12
Bake in a preheated oven at 180°C (350°F) for 12-15 minutes. The edges should just barely begin to show a hint of color; they should remain pale.
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13
IMPORTANT: Allow the cookies to cool completely on the baking sheet. If you move them while warm, they will crumble into dust.
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14
Once cold, dust generously with a mixture of powdered sugar and a pinch of cinnamon. For a traditional look, wrap each cookie individually in tissue paper (papel de seda).
💡 Chef's Tips
Toasting the flour is the secret to the 'polvorón' texture; it removes moisture and prevents gluten development. If you cannot find high-quality lard, you can substitute with vegetable shortening, though the flavor will be less authentic. Avoid over-kneading the dough, as the warmth of your hands can melt the lard too much, making the cookies greasy rather than crumbly. If the dough is too soft to handle, refrigerate it for 15 minutes before rolling and cutting. Store in an airtight container for up to 3 weeks; the flavor actually improves after a few days.
🍽️ Serving Suggestions
Serve alongside a small glass of sweet Sherry (Jerez) or Moscatel wine. Pair with a cup of thick Spanish hot chocolate for a decadent afternoon 'merienda'. Arrange on a festive platter with dried figs, walnuts, and turrón during the holiday season. Enjoy with a strong espresso or 'café solo' to balance the sweetness of the powdered sugar. Wrap them in colorful parchment paper to give as a traditional artisanal food gift.