When I think of pumpkin, I wanted to come up with something to highlight it’s flavor and yet complement it with something deep… spice. I decided on pumpkin chai enhanced with roasted hazelnuts.
- 8oz home milled soft white wheat berries (If you are not home milling your grains, I would suggest to use unbleached white flour as whole wheat flour from the shelf can be heavy, creating a dense cookie)
- 6oz pastured pork lard
- 2oz pumpkin puree
- 4 oz powdered sugar
- 4oz ground roasted hazelnuts
- 1/2 tsp ground cloves
- 1/2 tsp ground cardamom
- 3/4 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp baking powder
Method:
Simply Life says
Oh wow, those cookies look great and beautiful photographs!
Mardi @eatlivetravelwrite says
Diana, I love that you stay true to your blog and Spain in all your PFB posts. Congratulations – these look wonderful. Good luck!
jose manuel says
Que ricos tienen que estar, te han quedado divinos.
Saludos
Jenn AKA The Leftover Queen says
These cookies are awesome Diana! I want to make these for our holiday cookie assortment this year! I love that you found a way to make your own powdered sugar! I will have to try that out!
Belinda @zomppa says
So glad you are still in this! These definitely look good enough to lick – smart thinking!
Andrea says
Great recipe!
Blessings,
andrea
Sarah, the Healthy Home Economist says
What a wonderful recipe and you chronicle it so beautifully with the photographs, Diana!
carmenology says
I have to say, after living in Spain for many years, I have never seen Chai-flavoured mantecados. Although these look great 🙂
Amelia PS says
Diana: ay que ricos!!! I am DEFINITIVELY going to make this for the holidays. Hazelnut must bring a wonderful rich and nutty flavor. So great that you always bring Spanish traditions and dishes to us!!!
Brie: Le Grand Fromage says
hooray – you busted out the lard! deliciousness! these look incredible! Christmas cookies from other cultures are always my favorite, so thank you for helping me expand my list. i'm very tempted to start licking my screen, too. good luck! 🙂
wada says
Fantásticos! me encantan..
Un saludo!
Fresh Local and Best says
I've always wondered the what made leaf lard special, this post explains it all. Oh these cookies must have been fabulously delicate, crumbly and sweetly spiced.
Chandelle says
I love the wonderful stories you share with your recipes! I wonder if I could adapt this for gluten-free… looks so good!
girlichef says
These are absolutely gorgeous, Diana…and I always learn something new from you, thank you! I'm so excited for you and you know you'll continue to get my vote 🙂
Chow and Chatter says
wow these looks amazing, and cool pics of the ingredients your a star blogger (hope you win!)
love Rebecca
Miriam says
It sounds like a very interesting twist on the traditional mantecados… and with supernatural ingredients! Great recipe.
Kaley says
When my Spanish almost-mother-in-law first told me she used pork lard in her cookies, I was surprised. Shouldn't have been, though! It is Spain, after all, and what's Spain without pork and its derivatives? Nada.
Looks good!
Artistta says
great post and those cookies look delicious!
Tes says
Your cookies look so beautiful.I love the photoe in your blog 🙂
Gabe Bauman says
A wonderful post babe.
Isabelle says
Great post! I've never tried a mantecado before, but I'm quite intrigued after seeing your post. It definitely sounds like a labour of love, especially if you render your own lard, but the end result is just spectacular.
BTW, glad to hear that the toddler-licking step is entirely optional. 🙂
FOODalogue says
Looks like you've come with a new variety for the family's traditional cookies. Congratulations and good luck.
RUTH says
HOLA AUNQUE NO SEA UNA DE TUS SPANISH FRIEND,ME PARECE MUY INTERESANTE LA MEZCLA DEL PUMPKIN EN LOS MANTECAOS.UN SALUDO DESDE PALMA DE MALLORCA.
Sippity Sup says
You always bring such approachable sophistication. And I say knowing full well these cookies were licked by a 2yo. GREG
Lana says
Another great post, Diana! We make similar cookies in Serbia during the holidays, and they were always my favorite.
I render my own lard, too, and I am so glad you wrote about it. A couple of years ago I had 22 lbs of pure, white goodness on my kitchen counters – yes, it took two days, but who cares?
I love the idea of making powder sugar from cane sugar, and the combination of hazelnuts and pumpkin is very intriguing.
Good luck, and as always, my vote!
Damaris @Kitchen Corners says
i hope you win, i hope you win, i hope you win!
xoxo
Tiny Urban Kitchen says
This was so informative! Now I'm curious to see your next post about how to render my own lard. Chinese pastries are often made with lard, but since I didn't have any on hand, I used shortening for my #pfb2010 post. Maybe if I learn how to render my own lard I'll try making my spiral mooncakes again the traditional Chinese way!
momgateway says
Congratulations on these mantecados which are so rich and addictive! You got my vote.
Julie @ Willow Bird Baking says
I love your photos, and definitely want some cookies!!
Ben says
You had me at rendered pork lard. But also, the cookies look and sound wonderful. Love the care you took to develop this interesting variation!
zmm says
This looks good, but if there's no lard, what can we use then? butter?
Voted for you.. good luck.
fromBAtoParis says
Diana,
I think you pay a better tribute to Spanish cooking than El Bulli and all his chemical bubbles and espumas !! I had never heard about leaf fat…thanks for teaching me about that !!
Then yes, I grew up with polvorones…soaking them in my hot milk for breakfast !!!
Good luck for you too!! Your blog is one of the most authentic AND "well-cooked"
Mexico in my kitchen says
Well, I learned something new today. Thanks to you.
ABout the leaf lard. With that as an ingredient I can imagine the flavor.
Saludos muchacha,
Mely
Hot Polka Dot's Mom says
Another fabulous melt in your mouth watering traditional European cookie to add to my collection. Delicious!
Lori Lynn says
Hi Diana – they look delicious, and love your photos of the ingredients. Good luck, you deserve to advance for sure! Can't wait to read about your restaurant experience!
LL
Queen of Cuisine says
Wonderful post!! I know all about the licking prevention- my dog thinks she's part sous chef!! Good job. I am sending a vote your way.
Lisa
Kelly says
How much do I love that you rendered your own lard?!? That is fantastic.
Diana Bauman says
Thank you so much everyone for your comments. I've been busy on my end trying to grade final reports for the school year. Your time spent here means so much!
As soon as I get some final pictures edited I'll be sharing my post on home rendering lard.
We'll see what happens tomorrow 😉
Mariko says
Love that lick.
Not all your pictures are loading for me but the ones that are… Oh la la! Chai spiced sounds like a really tasty cookie, plus the add-in of moist pumpkin. Awesome.
Thanks for the cookbook recommendations. I can never have enough cookbooks. I want them all.
I'm very impressed you rendered your own lard. Wonder if I could do that.
Did you ever read that kind of terrible book called Gap Creek? She slaughters her own hog and renders the lard and etc… I found that whole part completely fascinating. And scary.
eataduckimust says
rendered sweet leaf lard can only result in the best cookies 🙂 these look divine!
Stay-At-Home-Chef says
These cookies look delicious! Love the lick pic 😉