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Rated as 3.6 out of 5 Stars

"Yummy, nutty, delicious."
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1 h 30 m servings 91
Original recipe yields 60 servings (60 cookies)


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  1. In a medium bowl beat butter on high for 30 seconds; add sugar and beat well. Stir in flour and beat well. Stir in almonds and lemon zest. Divide dough into thirds and chill, covered, for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut with 2 1/2 inch cookie cutter. Place cookies 1 inch apart on a cookie sheet.
  4. In a small bowl beat egg and water together; brush over cookies.
  5. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
  6. In a microwave-safe bowl, microwave chocolate until melted. Stir occasionally until chocolate is smooth. Dip half of each cookie into melted chocolate; place on wax paper to cool.

Nutrition Facts

Per Serving: 91 calories; 5.6 10.4 1.1 11 24 Full nutrition

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Read all reviews 4
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We didnt like these at all. Mantecados we know are from spain and this is nothing like it. Sorry, we were disappointed.

These are absolutely delicious-- the ground almonds and lemon zest are a refreshing addition to a basic shortbread recipe. We couldn't keep our hands off them even BEFORE they were dipped in ch...

This rock my face off.

I thought the cookies were okay. They were a little sweet, so next time, I would put in less sugar. And, I added some crisco to the chocolate, because it was too thick and the cookes kept breaki...