Almond mantecados (Spanish shortbread)

Ingredients

• 1¼ cups all-purpose flour
• 3 tablespoons vegan butter
• 4 tablespoons sugar
• 2 tablespoons almond flour
• ½ teaspoon cinnamon
• White sesame seeds
• 1-2 tablespoons cold water, if needed

Missing an ingredient?

• What to use instead of ground almonds (almond meal)
• What to use instead of sugar
• What to use instead of all-purpose flour
• What to use instead of vegan butter

Instructions

1. Preheat the oven to 170°C (340°F). Spread the flour on a baking sheet lined with parchment paper.
2. Bake it for 8-12 minutes to dry it out, until cracks appear: it shouldn't toast. Take it out and let it cool. Raise the oven to 185°C (365°F).
3. Beat the vegan butter until soft. Add the sugar and keep beating. Add the cinnamon and almond flour.
4. Add almost all the flour (save a couple of tablespoons for kneading), beating well. If the dough is too dry or crumbly, add 1-2 tablespoons of cold water.
5. Roll the dough out on a floured counter to 1-1.5 cm thick and cut out portions with a cutter of about 4 cm.
6. Dip each one in a plate of sesame seeds, on one side only, and place them sesame side up on a baking sheet lined with parchment paper, a little apart.
7. Bake at 185°C (365°F) for 12-16 minutes, until they start to brown. Let them cool on a wire rack and wrap them in tissue or parchment paper.

Nutrition facts

Approximate, per serving (about 19 g). Calculated with data from USDA FoodData Central.