Ingredients
Instructions
- Preheat the oven to 180°C (350°F).
- In the bowl of a stand mixer, combine the lard, powdered sugar, and flour. Mix at medium speed until you obtain a homogeneous, sandy texture.
- Add the almond flour and continue mixing until fully incorporated.
- Transfer the dough onto plastic wrap, compress it to form a compact block, and refrigerate for 1 hour.
- Place the chilled dough between two sheets of parchment paper and roll it out to approximately 2 cm (3/4 inch) thickness.
- Using a 4 cm (1.5 inch) round cookie cutter, cut out circles and place them on a baking sheet lined with parchment paper.
- Bake for 13 minutes. The cookies should remain white and will still be soft when removed from the oven but will harden as they cool.
- Allow the mantecados to cool completely on the baking sheet.
- If desired, dust the cooled mantecados with a mixture of powdered sugar and cinnamon before serving.
Source : https://www.ramenelapopotte.com/mantecados-de-almendra.html
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