Posted in Kafevend Blog
As mentioned yesterday mantecados take their name from the lard with which they're made. A word of caution however. This shortbread type biscuit is made with Iberian pig lard in Spain, the very highest in quality. Aim to buy leaf lard for the recipe as it has the least porcine flavour. Using bog standard lard will result in an odd sweet and savoury hybrid! Therefore, if you can't source leaf lard, best opt for butter instead.
100g plain flour
100g ground almonds
60g icing sugar
1 teaspoon baking powder
1½ teaspoons almond essence
50g leaf lard /60g butter
a few glugs of extra virgin olive oil
1- Toast the flour lightly in a thick bottomed frying pan and remove to a large mixing bowl.
2- Toast the almonds lightly and add to flour.
3- Sift in the icing sugar and baking powder and mix all together.
4- Melt the lard /butter in the hot pan, then add to the dry ingredients together with the almond essence. Use a knife to stir together and add a few glugs of the olive oil if necessary. N.B. It will be a far more crumbly texture than traditional shortbread.
5- Carefully roll out to approx 2cm in thickness, cut into small rounds and place on a baking sheet covered with greaseproof paper.
6- Bake at 180°C/G.M.4 for 10-15 minutes. Once they've cooled a little use a palette knife/spatula to carefully move the mantecados to a cooling rack.
Now it's time to put the kettle on, sit down with a cuppa and try out these little biscuits, which will burst in your mouth in all their crumbly, flavoursome glory!