Cinnamon mantecados, homemade recipe

Ingredients

• 250 gplain flour
• 150 gpork lard
• 70 gicing sugar
• 60 graw almonds
• 1.5 teaspoonsground cinnamon
• 15 mlsweet wine
• 1 pinchsalt

Instructions

1. 1

   Sift dry ingredients

   Sift the flour and icing sugar.

2. 2

   Dissolve the salt

   Warm the sweet wine slightly, then add the salt and stir until it dissolves.

3. 3

   Combine ingredients

   Put all the mantecado ingredients into a large bowl.

4. 4

   Mix the dough

   Mix only until the ingredients come together. Avoid overworking the dough; it should look sandy and feel crumbly.

5. 5

   Chill the dough

   Shape the dough into a ball and flatten it slightly. Wrap it in cling film and leave it to rest in the fridge for about 1 hour.

6. 6

   Roll the dough

   Roll out the cold dough between two sheets of baking paper or cling film to a thickness of 1.5–2 cm, so it does not stick.

7. 7

   Cut the biscuits

   Cut out the mantecados with a 5 cm round cutter and arrange them on a baking tray lined with baking paper.

8. 8

   Bake until golden

   Bake at 180 °C for about 15–20 minutes, or until the edges are lightly golden.

9. 9

   Cool gently

   Leave the biscuits on the tray for a few minutes. Once they are no longer hot, carefully move them to a wire rack to cool completely.

10. 10

    Dust with sugar

    When the mantecados are cold, dust the tops with icing sugar.

What are mantecados?

Mantecados are traditional Spanish crumbly biscuits, often associated with Andalusia and the Christmas season. Their name refers to manteca, or lard, which gives the dough its distinctive richness and sandy texture.

This version pairs the lard with almonds, cinnamon and sweet wine. Gentle mixing and a short, careful bake help keep the biscuits tender rather than tough.

Nutrition and macros by portion

The nutrition label shows one serving as written: 190 calories, 0g protein, 0g carbs, 0g fat.

The flour and sugar provide most of the carbohydrates, while the lard is the main source of fat; the almonds contribute both fat and some protein. Enjoy a mantecado with fruit or yoghurt for a more balanced snack.

The ingredients that shape the texture

Lard: it brings richness and contributes to the characteristic crumbly bite. Keep it at room temperature so it is easier to combine with the dry ingredients.

Almonds and cinnamon: the almonds add a nutty note, while cinnamon gives the biscuits their warm aroma. Use the almonds as specified in the recipe, without adding extra liquid to compensate for their texture.

Sweet wine: warming it slightly helps the pinch of salt dissolve before it goes into the bowl.

Mix just until sandy

The dough is meant to look more like damp sand than a smooth, elastic pastry. Stop mixing as soon as the ingredients are evenly combined; too much handling can make the finished biscuits firm.

If the mixture seems crumbly when shaping, press it together gently rather than kneading it.

Roll and cut with care

Chilling the wrapped dough for about an hour firms it up and makes it easier to roll. Roll it between baking paper or cling film to reduce sticking and avoid adding extra flour.

Keep the dough 1.5–2 cm thick and use a 5 cm round cutter. Lift the cut shapes carefully, as the unbaked biscuits can break easily.

Watch the edges in the oven

Bake at 180 °C for 15–20 minutes, checking towards the end of that range. The edges should be lightly golden; the biscuits may still feel delicate when hot.

Let them rest on the tray before transferring them to a rack. Moving them too soon can cause them to crumble.

Serving and finishing

Wait until the mantecados are completely cool before dusting them with icing sugar, so the finish stays visible. Serve them with coffee, tea or a small glass of sweet wine.

For a dessert plate, pair one with fresh fruit or yoghurt to add a contrasting, refreshing element.

Recipe notes & tips

• Sift the flour and icing sugar before combining them to break up any lumps.
• Warm the sweet wine only slightly; it does not need to boil.
• Mix the dough briefly and stop once it has a sandy, crumbly appearance.
• Roll between baking paper or cling film to make handling easier.
• Check the edges from 15 minutes onwards, as oven times can vary.
• Allow the biscuits to cool fully before dusting them with icing sugar.

Variations

• More cinnamon: add a little extra ground cinnamon for a stronger spice note.
• Citrus aroma: add finely grated lemon zest to the dry ingredients.
• Toasted almonds: lightly toast the almonds before using them for a deeper nutty flavour.
• Different cutter: use another cutter shape while keeping the dough thickness consistent.
• No icing finish: leave off the final dusting for a less sweet surface.

Common mistakes to avoid

• Overmixing the dough: stop as soon as it comes together so the biscuits remain crumbly.
• Rolling warm dough: chill it for about 1 hour first to make it easier to handle.
• Using a bare worktop: roll between baking paper or cling film to prevent sticking.
• Making the biscuits too thin: keep the dough 1.5–2 cm thick for the intended shape.
• Moving them while hot: let them rest on the tray before transferring them to a rack.
• Dusting too soon: wait until the biscuits are completely cool so the icing sugar does not melt into the surface.

How to store

Once fully cool, store the mantecados in an airtight container at room temperature and enjoy them within about a week. They are best served at room temperature; reheating is not necessary and may make them more fragile.

Frequently asked questions