The first time I made Montécaos cinnamon shortbread, I did it on a quiet afternoon when I wanted something deeply comforting, crumbly, and nostalgic. As the cookies baked, my kitchen filled with the warm scent of toasted flour and cinnamon, a smell that instantly slowed me down and made everything feel calmer. I remember breaking one open while it was still warm and being surprised by how tender and melt-in-your-mouth it was. That moment alone made me fall in love with this recipe and return to it again and again.
Why You’ll Love This Recipe
You’ll love this recipe because it delivers maximum comfort with very little fuss, and I say that from having baked these cookies many times myself. The texture is soft, sandy, and delicate, the kind that almost dissolves as soon as it hits your tongue. The cinnamon adds just enough warmth without overpowering, and the simplicity of the ingredients makes the result feel honest and satisfying. When you make these, you’ll feel like you’ve created something traditional, timeless, and deeply comforting.
Ingredients
- 500 g all-purpose flour
- 150 g icing sugar
- 50 g almond flour
- 25 cl neutral oil
- 1 tsp ground cinnamon
What I’ve learned through experience is that these simple ingredients each play a crucial role, so I try not to substitute too freely. The almond flour adds tenderness and depth, and skipping it makes the cookies noticeably less delicate. I prefer a neutral oil so the cinnamon and toasted flour can shine, though I’ve tested olive oil once and found it too strong. Don’t reduce the icing sugar too much, either, because it affects both sweetness and structure.
Equipment Needed
- Large mixing bowl
- Wooden spoon or sturdy spatula
- Baking sheet
- Parchment paper
- Small bowl for cinnamon topping
- Cooling rack
I love that this recipe doesn’t require fancy equipment or mixers, because it feels very hands-on and traditional. A simple bowl and spoon are enough, and honestly, I enjoy mixing this dough by hand because it helps me feel the texture develop. Parchment paper is essential to prevent sticking, and a cooling rack helps the cookies firm up without becoming greasy underneath. This is the kind of recipe that proves great baking doesn’t need complicated tools.
Step-by-Step Instructions
I always start by lightly toasting the flour in a dry pan until it smells nutty and warm, which is a step I learned not to skip. The flour turns slightly cream-colored, and the aroma changes completely, signaling that it’s ready. I let it cool fully before using it, because adding hot flour to the dough can ruin the texture. This step sets the foundation for that classic Montécaos flavor.
Once the flour is cool, I mix it with the icing sugar, almond flour, and cinnamon in a large bowl. I pour in the oil slowly while stirring, watching as the mixture transforms from dry crumbs into a soft, cohesive dough. The dough should feel tender and slightly crumbly, not sticky, and I’ve learned to stop mixing as soon as everything comes together.
I portion the dough into small balls and gently flatten them, placing them on a lined baking sheet. I don’t press too hard because these cookies are meant to stay thick and tender. Before baking, I dust the tops lightly with cinnamon, which gives them that signature look and aroma.(See the next page below to continue…)