I’ve always found myself drawn to the unique flavors found in traditional cookies, but there’s something particularly intriguing about Brown Butter Mantecaditos. These almond butter cookies, enriched with rich, nutty undertones from brown butter, offer a texture and taste that’s hard to resist. You might wonder how they transform ordinary almond cookies into something extraordinary. Let’s explore the recipe and uncover the nuances behind this delightful treat.
What kind of recipe is it?
Brown Butter Mantecaditos are delectable Puerto Rican butter cookies known for their rich, nutty flavor and crumbly texture.
Made with brown butter, this recipe elevates traditional mantecaditos by infusing them with a deep, toasty essence that makes each bite utterly irresistible.
Perfect for both seasoned bakers and beginners, these cookies are great for holiday gatherings, family treats, or simply indulging oneself.
Their unique taste and elegant simplicity will impress anyone who enjoys baked goods, making them a must-try!
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 15 minutes for preparation, plus chilling time (about 30 minutes) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Powdered sugar | 1/2 cup |
| Egg | 1 large |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2 1/4 cups |
| Baking powder | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Chopped pecans or walnuts (optional) | 1/2 cup (optional) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large and Medium) | To mix the butter, sugars, egg, and dry ingredients together. | Any large container or bowl can work, such as a deep pot or large saucepan. |
| Measuring Cups (Dry and Liquid) | For measuring exact quantities of flour, sugar, and liquids like egg or vanilla extract. | Use standard cups (e.g., a coffee mug) or a kitchen scale for weight measurements. |
| Measuring Spoons | To measure smaller amounts like baking powder, salt, and cinnamon. | Utilize common utensils like a teaspoon or tablespoon from the kitchen if precision isn’t crucial. |
| Stand Mixer or Hand Mixer | To cream the butter and sugars together efficiently. | You can also mix by hand using a wooden spoon, though it may take longer. |
| Rubber Spatula | To scrape down the sides of bowls and fold in dry ingredients smoothly. | A wooden spoon or any silicone spatula can substitute effectively. |
| Wooden Spoon | Ideal for mixing ingredients by hand, especially thick batters. | Use a sturdy fork or another strong mixing utensil if a wooden spoon isn’t available. |
| Baking Sheets (2-3) | To bake the mantecaditos evenly. | Use any flat oven-safe tray or pan lined with parchment paper or foil. |
| Parchment Paper or Silicone Mats | Prevents sticking and makes for easy cleanup when baking. | Use greased baking sheets as an alternative, though not as effective in preventing sticking. |
| Cookie Scoop or Spoon | For portioning out uniform dough balls for cookies. | A tablespoon or your hands can be used to portion cookies, though they may vary in size. |
| Cooling Rack | Allows cookies to cool evenly and prevents sogginess. | Place cookies on a plate or directly on the counter to cool, though airflow will be limited. |
| Oven Thermometer | To ensure the oven is at the correct temperature for baking. | Use the built-in oven’s temperature gauge, but remember it may be inaccurate over time. |
Cooking Steps
- Begin with mise en place. Measure out 240 ml (1 cup) of unsalted butter and place it in a medium-sized saucepan.
- Preheat the oven to 175 °C (350 °F) and position the oven rack in the center. Line two baking sheets with parchment paper or silicone mats.
- Over medium-low heat, melt the butter in the saucepan. Stir frequently with a wooden spoon until the butter turns golden brown, approximately 5-7 minutes.
- Watch for a nutty aroma and a deep caramel color.
- Immediately remove the saucepan from the heat and transfer the brown butter into a mixing bowl. Allow it to cool for about 10 minutes.
- While the brown butter cools, measure and add 100 g (½ cup) of granulated sugar and 130 g (¾ cup) of packed brown sugar into the mixing bowl with the butter.
- Use a stand mixer fitted with the paddle attachment (or a hand mixer) on medium speed to cream the sugars and butter together until light and fluffy, about 2-3 minutes.
- Add one large egg and one teaspoon (5 ml) of vanilla extract into the mixing bowl. Beat the mixture until well combined, approximately 1 minute.
- In a separate bowl, whisk together 240 g (2 cups) of all-purpose flour, 5 g (1 teaspoon) of baking powder, 2 g (½ teaspoon) of salt, and 1 g (¼ teaspoon) of ground cinnamon.
- Gradually add the dry ingredients into the wet ingredients while mixing on low speed until just combined, about 30 seconds.
- Using a rubber spatula, gently fold in any additional mix-ins you desire, such as chocolate chips or nuts, if applicable.
- Portion out the dough using a cookie scoop or tablespoon (approximately 30 g or 2 tablespoons per cookie) and evenly space them about 5 cm (2 inches) apart on the prepared baking sheets.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the centers are slightly soft.
- The cookies should have a toasty aroma and lightly crisp edges.
- Once done, remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack using a spatula.
- Allow the mantecaditos to cool completely on the cooling rack for an additional 10-15 minutes, enhancing their texture and flavor.
- Enjoy them once cooled.
Variations
- Chocolate Chip Delight: Add 150 g (1 cup) of semi-sweet chocolate chips to the dough for a classic chocolate chip version.
- Nutty Hazelnut Mantecaditos: Incorporate 100 g (1 cup) of chopped hazelnuts into the dough for a rich, nutty flavor.
- Dairy-Free Version: Substitute the unsalted butter with 240 ml (1 cup) of coconut oil for a dairy-free alternative.
- Vegan Mantecaditos: Replace the egg with 60 ml (¼ cup) of unsweetened applesauce and use coconut oil instead of butter for a vegan-friendly treat.
- Gluten-Free Mantecaditos: Swap the all-purpose flour with 240 g (2 cups) of a gluten-free flour blend for a gluten-free option.
- Spiced Pumpkin Variation: Add 120 g (½ cup) of canned pumpkin puree and 5 g (1 teaspoon) of pumpkin spice to create a seasonal fall flavor.
- Lemon Zest Twist: Mix in the zest of one lemon (about 5 g) and a tablespoon (15 ml) of lemon juice for a bright and refreshing citrus flavor.
- S’mores Mantecaditos: Fold in 50 g (½ cup) of mini marshmallows and 50 g (½ cup) of crushed graham crackers for a s’mores-inspired twist.
Tips on plating and presentation
While you can enjoy Brown Butter Mantecaditos straight from the oven, presenting them attractively can elevate your baking experience.
For garnish options, a dusting of powdered sugar adds a lovely touch, while crushed almonds can provide a delightful crunch.
When it comes to serving suggestions, consider using decorative plates or stacking them in a pyramid for a stunning display. Enjoy the beauty of your treats!
What other dishes can I pair it with?
Have you ever wondered what dishes complement the rich, nutty flavor of Brown Butter Mantecaditos?
I love pairing them with assorted dessert platters featuring fruits, cheeses, and other cookies for a delightful balance.
They also shine alongside coffee pairings, where the buttery notes enhance your favorite brews.
Trust me, these cookies elevate any spread and make for a truly memorable treat!
What drinks can I pair it with?
When enjoying Brown Butter Mantecaditos, I find that the right drink can elevate the experience even further.
I love pairing them with a rich coffee, like a bold espresso or a smooth cappuccino.
If you prefer tea, I recommend a light chamomile or a robust Earl Grey, which complement the nutty flavors beautifully.
Trust me, these combinations truly enhance each delightful bite!
Frequently Asked Questions
Can I Substitute Almond Butter With Other Nut Butters?
Yes, you can substitute almond butter with other nut butters. I’ve found that each nut butter brings unique flavor profiles. For instance, peanut butter offers a nuttier taste, while cashew butter’s creaminess is delightful.
How Should I Store Leftover Mantecaditos?
I always store leftover cookies in an airtight container at room temperature. This keeps their freshness intact for a few days. Freezing them also works if I want to enjoy them later without sacrificing taste.
Are There Gluten-Free Options for This Recipe?
Yes, there’re gluten-free options for this recipe! I’ve used alternative flours like almond or coconut flour, which work great. Just make sure to adjust the ratios so the cookies turn out perfectly. Enjoy baking!
Can I Freeze Brown Butter Mantecaditos?
Absolutely, I can freeze them! I use proper freezing techniques, wrapping them tightly in plastic wrap or foil. They maintain their quality for about three months, ensuring a delightful treat whenever I want.
How Long Do Cooked Mantecaditos Last?
Cooked mantecaditos last about a week at room temperature. For optimal mantecaditos storage, I recommend sealing them in an airtight container. This helps maintain their freshness and extends their shelf life significantly.