5/15/2020 https://www.thespruceeats.com/mantecados-recipe-traditional-spanish-crumble-cakes-3083014?

print

Mantecados: Traditional Spanish Crumble Cakes

Total: 40 mins Nutritional Guidelines (per serving)

Prep: 20 mins 99 9g 5g 1g
Calories Fat Carbs Protein
Cook: 20 mins
(Nutrition information is calculated using an ingredient
Yield: 84 servings database and should be considered an estimate.)

161 RATINGS

These traditional Spanish crumble cakes, or mantecados, crumble very easily. In fact, they are so soft and light in texture they
will literally melt in your mouth—words will not do them justice. You'll have to make them see why they are a Spanish favorite
and why no Spanish home is without mantecados at Christmas.

Manteca means lard or butter in Spanish—these cookies were created centuries ago due to a surplus of lard—and, as you can
see, it's also what gives this cookie its name, considering the large measurement of shortening included in the recipe.
Mantecados refers to a variety of shortbread cookies, including polvorones. This version features a delicate anise flavor
accented with lemon and cinnamon.

Anise-flavored liqueur can be purchased at most liquor stores and some gourmet supermarkets. If you cannot find it in your
area, substitute two shot glasses of vodka and 1 1/2 teaspoons of anise extract.

Ingredients

2 1/4 cups vegetable shortening

1 cup vegetable oil
1 2/3 cups granulated sugar
4 large egg yolks
2 shots of anis (or other anise-flavored liqueur)
1 lemon peel ( grated)
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
7 1/4 cups unbleached white flour
1/2 teaspoon baking soda
1 large egg white (beaten for glaze)

Steps to Make It

01 Preheat oven to 325 F.

02 In a large mixing bowl, use a hand mixer to whip the vegetable shortening with the oil. Add the sugar and mix until
smooth. Add the egg yolks, anise, lemon peel, lemon juice, and cinnamon and mix together.

https://www.thespruceeats.com/mantecados-recipe-traditional-spanish-crumble-cakes-3083014?print 1/2
5/15/2020 https://www.thespruceeats.com/mantecados-recipe-traditional-spanish-crumble-cakes-3083014?print

03 Add flour one cup at a time to the mixture, then add baking soda. Be sure to mix well. The dough should be smooth
and soft.

04 Using a teaspoon, scoop out a dollop of dough. Form balls about the size of walnuts using your hands. If the dough
is too sticky to roll into balls, mix in additional flour (from 1/4 to 1/2 cup).

05 Place balls onto ungreased cookie sheet. Lightly press down on each ball to flatten slightly. Brush the beaten egg
white on the top of each cookie. Bake cookies until they begin to turn light brown on the bottom edges, about 15 to
20 minutes.

06 Let the cookies cool 5 minutes before removing from the cookie sheet, as they are very delicate.

Recipe Tags:

Cake Dessert Spanish Christmas

https://www.thespruceeats.com/mantecados-recipe-traditional-spanish-crumble-cakes-3083014?print 2/2