{"id":3086,"date":"2022-01-31T14:38:16","date_gmt":"2022-01-31T13:38:16","guid":{"rendered":"https:\/\/recetas.kuken.es\/?post_type=cp_recipe&p=3086"},"modified":"2023-06-30T11:06:45","modified_gmt":"2023-06-30T09:06:45","slug":"almond-and-chocolate-shortbread","status":"publish","type":"cp_recipe","link":"https:\/\/recetas.kuken.es\/en\/recipe\/almond-and-chocolate-shortbread\/","title":{"rendered":"Chocolate and almond shortbread"},"content":{"rendered":"

Although we often buy mantecados, the reality is that they are very easy to make and the flavour changes completely. If you want to go back to the flavours of years ago when they were kneaded in a homemade way, take note of how to prepare this recipe.<\/h2>\n

Ingredients<\/h3>\n
\n
500<\/span> grs<\/span> of wheat flour<\/span><\/div>\n
200<\/span> grs<\/span> of toasted almonds<\/span><\/div>\n
250<\/span> grs<\/span> of Iberian lard<\/span><\/div>\n
125<\/span> grs<\/span> sugar<\/span><\/div>\n
60<\/span> grs<\/span> chocolate powder<\/span><\/div>\n
1<\/span> teaspoon<\/span> cinnamon<\/span><\/div>\n
Icing sugar<\/span><\/div>\n
K\u00fcken Accessories<\/div>\n
Blade accessory<\/span><\/div>\n
Solvent accessory<\/span><\/div>\n<\/div>\n

Instructions<\/h3>\n
\n
Elaboration<\/div>\n
\n
\n

We mount the extraction accessory on our K\u00fcken robot.<\/p>\n<\/div>\n<\/div>\n

\n
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Add 500g of flour.<\/p>\n<\/div>\n<\/div>\n

\n
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Cook for 8 minutes at 90\u00baC and speed 3.<\/p>\n<\/div>\n<\/div>\n

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Set aside the toasted flour in a bowl.<\/p>\n<\/div>\n<\/div>\n

\n
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We replace the extraction accessory with the blade accessory.<\/p>\n<\/div>\n<\/div>\n

\n
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Add 125g of sugar and 200g of toasted almonds, the remaining 50g are for decoration.<\/p>\n<\/div>\n<\/div>\n

\n
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Chop 30 seconds at speed 10.<\/p>\n<\/div>\n<\/div>\n

\n
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Add the reserved flour and 250g of lard.<\/p>\n<\/div>\n<\/div>\n

\n
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Knead for 3 minutes on speed 2.<\/p>\n<\/div>\n<\/div>\n

\n
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Knead for 3 more minutes on speed 2.<\/p>\n<\/div>\n<\/div>\n

\n
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Careful not to cut yourself with the knife, remove the dough, place it on a piece of cling film on the worktop, stretch it a little and place another piece of cling film on top. With the help of a rolling pin, stretch the dough well until it is 1 cm thick. <\/p>\n<\/div>\n<\/div>\n

\n
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Keep the dough in the fridge for about an hour to be able to work it better. <\/p>\n<\/div>\n<\/div>\n

\n
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Take the dough out of the fridge and shape the mantecados with a pastry cutter, placing an almond in the centre of each mantecado.<\/p>\n<\/div>\n<\/div>\n

\n
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We preheat the oven to 200\u00b0C.<\/p>\n<\/div>\n<\/div>\n

\n
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Place the mantecados on a baking tray with parchment paper underneath.<\/p>\n<\/div>\n<\/div>\n

\n
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Bake the mantecados in the oven for approximately 10 minutes.<\/p>\n<\/div>\n<\/div>\n

\n
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Once they are cold, sprinkle a little icing sugar on top and they are ready to eat.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"author":4,"featured_media":3087,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[198],"class_list":["post-3086","cp_recipe","type-cp_recipe","status-publish","has-post-thumbnail","hentry","cp_recipe_category-postres"],"yoast_head":"\nMantecados de almendra y chocolate - Recetas K\u00fcken<\/title>\n<meta name=\"description\" content=\"Si quieres volver a esos Mantecados de hace unos a\u00f1os donde se amasaban a mano, toma nota de c\u00f3mo preparar esta receta. 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