These mantecadas are a very appropriate dessert for Christmas. They are made with traditional ingredients and the recipe is prepared with traditional utensils inherited from grandmothers to granddaughters.
We roast the chestnuts in the oven and peel them. We also toast the peeled almonds, crush the roasted almonds and chestnuts, and set aside.
Separately, we toast the flour over low heat, stirring continuously until it browns, then we add the mixture of chestnuts and almonds and set aside.
In a clay bowl previously heated with boiling water, we add the lard, gradually beating it with the powdered sugar, anise, cinnamon, and ground cloves.
We add the flour mixture and start forming the dough for the mantecadas.
Let it rest for half an hour, then roll it out, cutting with a mold, place them on a previously greased baking tray, and bake for about 12 minutes at 150ºC.
Sprinkle with ground cinnamon and powdered sugar, and store in a closed container or wrapped in tissue paper.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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