THE FESTIVAL CARNET
Almond Mantecados with Turrón
Almond and cinnamon friable mantecados, prepared with lard with roasted flour, to be served with purchased turr n if desired.
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Almond and cinnamon friable mantecados, prepared with lard with roasted flour, to be served with purchased turr n if desired. This version is designed for a home kitchen, with weighed quantities and visual cues. Prepare the ingredients before starting and reserve the indicated cooling time: it is part of the recipe.
Read the whole steps before working on the dough. The durations remain indicative; a raised dough must actually swell, a cookie must cool before being handled and a wet filling requires a cool storage.
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The preparation step by step
Prepare the roasting
Weigh 250 g of flour and 60 g of ground almonds. Spread separately on two small dishes going to the oven. Preheat to 150 °C, conventional oven setting (no fan). This step removes some moisture and gives a sandy texture; it is not used to cook already formed cookies.
Slowly roasting
Put the flour in the oven for 15 minutes, stirring twice. Brown the ground almonds 6 to 8 minutes in the other dish. She should smell the toasted almond without browning strongly. Remove both dishes and let cool completely for 30 minutes.
Weigh sugar and fat
Weigh 90 g of icing sugar and 110 g of soft lard, but not melted. The lard belongs to this variant: replacing it with oil does not give the same paste. Prepare cinnamon and salt in a small bowl.
Create the base
Work the lard with the icing sugar in the spatula for 2 minutes. Add cinnamon and salt. Scrape the edges to obtain a uniform cream. There is no egg or milk in the dough; do not add any to make it more flexible.
Gather the dry ingredients
Pour flour and almond cooled in cream. Mix with the spatula and press with your hands until you form a mass that holds. The dough looks crumbly; gather it by pressure rather than by a long kneading.
Let it rest
Flattened in thick disc, covers and refrigerates 30 minutes. Prepare a baking sheet of paper. If the dough has become brittle, wait 5 minutes before spreading: it must be cut without crumbling completely.
Spread without thinning too much
Between two sheets of baking paper, spread on 1.5 cm thick. The mantecados remain quite thick and low. Check that the thickness is regular; very thin edges would become hard.
Cut the pallets
Cut 20 small 4 cm rounds with a cookie cutter. Move them with a flat spatula on the plate, spaced 2 cm apart. Gather the offcuts once by pressing them and cut out the rest.
Cooked to moderate oven
Preheat to 170°C. Cook 15 to 18 minutes, until the edges are slightly golden. The center remains clear. Do not try to get a dark brown surface: the flour has already been roasted.
Let cool without touching
Take out the plate and wait 15 minutes without moving the cookies. They are very friable to hot. Then transfer to a rack and let cool for another 45 minutes before serving or packing.
Prepare the turn aside
If you choose the accompaniment, cut the 150 g of turr n purchased into small pieces. It is a confectionery distinct from mantecado, not an ingredient in its paste. Check its allergens on the packaging, including almond and egg white.
It has two textures
Arranges the nature mantecados and the turn n in two separate areas of the dish. A broken cookie shows its sandy texture. Does not cover icing or chocolate pallets, absent from this version.
Conservation. Store 2 days in an airtight box, after full cooling. Freeze in portions for up to 1 month for longer storage.
Recipe proposal with quantities and step by step. Times vary depending on the material: follow also the markers of texture and cooking.
The benchmarks for success
Respect the texture
Stop mixing, lifting or cooking at the mark described in the step by step. The indicated time remains an estimate: the temperature of the room and the power of the oven can change it.
Packs only cold
Let the indicated cooling finish before stowing. A box closed too early traps the steam and softens the surface.
Questions Before You Start
Why wait before moving the mantecados?
Their lard paste is very friable to hot. Let them cool on the plate before taking them gently; moving a burning sponge would easily break it.
Is the recipe vegetarian?
Nope. It contains 110 g of lard. Another fatty substance would alter the friable character of the dough; this formula does not claim to be vegetal.
Is Turr n made in this recipe?
Nope. The 150 g of turr n is an optional accompaniment purchased ready to serve. The detailed preparation focuses on almond and cinnamon mantecados.
Baking tips for this recipe
- Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
- Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
- Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.
Substitutions and variations
To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.
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