Spanish Shortbread – a delicious recipe with flour, ground cinnamon, salt, lard, sugar, egg yolks. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F (160u00b0F) and grease four cookie sheets.
2
Sift flour, and salt into a large bowl.
3
Beat the Lard and sugar into a second large bowl with an electric mixer at high speed until creamy.
4
Add the egg yolks, beating until nicely blended. Then mix in the dry ingredients and lemon zest.
5
Stir in the ground almonds and lemon juice until blended well. Turn out onto a lightly floured countertop and knead to form a smooth dough.
6
Cover with parchment paper, and roll out the dough about 1cm thick.Remove paper, and using a 6cm cookie cutter, cut out 40 cookies. Use a spatula and transfer to prepared cookie sheets, placing them 2.5cm apart.
7
Bake, one batch at a time for 20 minutes. Lower the temperature to 350u00b0F and bake for 5-10 minutes, or until lightly golden.
8
Cool on cookie sheets for about 1 minute, and transfer to a cooling rack.
9
Cool completely and enjoy!
10
Keeps 8 days.
1205
kcal
Calories
51
g
Fat
162
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/3 cups all-purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon salt, 1 cup lard (softened), and more.
Yes, Spanish Shortbread falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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