Vickys Mexican-Style Mantecados – a delicious recipe with gold-foil, caster, ground almonds, flour, lemon, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to gas 3 / 160C / 325F and line a baking sheet with greaseproof parchment
2
In a bowl, beat the butter until creamy then beat in the sugar
3
Stir in the ground almonds, flour, zest and cinnamon and combine well to form a soft dough
4
Knead the dough lightly until smooth, then roll out on a floured surface until half an inch thick.
5
Cut with a 6cm round cutter and put the rounds onto the baking sheet
6
Bake for 25 minutes or until golden then transfer to a wire rack to cool
7
Dust generously with icing sugar to serve and store in an airtight container for up to 3 days
8
These are a traditional Christmas cookie popular in Spain and Mexico.
9
They are quite similar to Scottish shortbread
843
kcal
Calories
48
g
Fat
97
g
Carbs
11
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 7 ingredients. The key ingredients include: 175 grams gold-foil Stork margerine / butter, 100 grams caster or soft brown sugar, 100 grams ground almonds, 200 grams gluten-free / plain flour, and more.
Yes, Vickys Mexican-Style Mantecados falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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