After your question and Mac’s I’ve re-tested the recipe and added flour. The correct amount is one cup. Then yes, the recipe does make thirty cookies: they’re small, 1/2 oz balls, about one inch in diameter, a bit bigger when flattened slightly.

About the flour and toasty flavors: The toastiness is part of what makes these cookies a little different from my “Mexican Tea” cookie recipes. While some Spanish bakers toast the flour slightly (in the oven on a baking pan or in a skillet), I’m just as happy with the plain flour — I do let the almonds get nice and toasty, a full shade darker, though being careful not to let them burn. I keep the skins on, too.

I gave these a whirl and had an interesting time using the butter, which I may have had a bit too soft. It seemed that my dough was way to wet so I added some flour. I also used Pernod, which gave it that great anise flavor, which may have added to the wetness as well.

The flavor is fantastic, but they came out more like an anise flavored sugar cookie. Still delightful, but can I still call them “Mantecados”?

Happy holiday cheer!!

mac