Spanish Almond Polvorones (Mantecados)

Instructions

1. Step 1

   Heat the oven to 160°C and line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Spread the flour evenly over the prepared baking sheet. Toast it for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 250.0 gr Wheat Flour

   Cookware: baking sheet, oven, parchment paper

3. Step 3

   Stir the flour, then place the ground almonds in a separate area of the sheet. Toast both for 8 minutes, until the flour looks dry and the almonds smell nutty without becoming dark.

   Timer: 8 min (fixed)

   Ingredients used: 75.0 gr Almond

   Cookware: baking sheet, oven

4. Step 4

   Set the sheet on a wire rack and let the toasted flour and almonds cool completely.

   Timer: 20 min (fixed)

   Cookware: baking sheet, wire rack

5. Step 5

   Whisk the softened lard with 85 gr of the powdered sugar, cinnamon, and salt until smooth and creamy.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Fine Salt, 2.0 gr Ground Cinnamon, 150.0 gr Pork Lard, 85.0 gr Powdered Sugar

   Cookware: mixing bowl, whisk

6. Step 6

   Add the cooled toasted flour and almonds to the lard mixture. Fold until the mixture forms a crumbly dough that holds together when pressed.

   Timer: 5 min (fixed)

   Cookware: mixing bowl, spatula

7. Step 7

   Cover the bowl and chill the dough for 20 minutes so it becomes easier to shape.

   Timer: 20 min (fixed)

   Cookware: mixing bowl

8. Step 8

   Increase the oven temperature to 180°C. Press or gently roll the dough to about 2 cm thick, then cut twenty rounds and arrange them on the parchment-lined baking sheet.

   Cookware: baking sheet, Cookie Cutter, oven, parchment paper, rolling pin

9. Step 9

   Bake at 180°C for 14 minutes, until the cookies are set and lightly golden around the edges.

   Timer: 14 min (fixed)

   Cookware: baking sheet, oven

10. Step 10

    Cool the cookies on the sheet for 10 minutes, then transfer them to a wire rack. Once cool, sift the remaining 15 gr of powdered sugar over them.

    Timer: 10 min (fixed)

    Ingredients used: 15.0 gr Powdered Sugar

    Cookware: baking sheet, fine mesh sieve, wire rack