mantecaditos con guayaba (shortbread almond cookies with guava) recipe

It’s not every day that you get to experience the sophisticated taste of a shortbread cookie married with the summery sweetness of guava.  Luckily, these cookies were easy, quick, and (gasp!) gluten free. I’m shamelessly talking up these cookies, but truth be told: they were born out of a Bob’s Red Mill Gluten Free Shortbread Mix! I based my recipe off the recipe on the bag, and partially on this one.  Enjoy!


1 bag Bob’s Red Mill Gluten Free Shortbread Mix

3/4 C Earth Balance vegan butter (available in most grocery stores)

1 ‘egg’ of Ener-G Egg Replacer (available in most health food stores)

2 t Almond Extract

2 T warm water

1 package of guava paste (I used Conchita brand)

In case you’ve never used Ener-G Egg Replacer before, I’ve spelled out exactly how I use it in my cookie recipes. Hopefully it will make sense!  The key is having hot enough water to make the starches in the egg replacer congeal.

First, start boiling a little more than 4 tablespoons of water in a tea kettle or in the microwave.  Then, in a medium-sized bowl cream the Earth Balance (EB as I call it) with a hand mixer until creamy. Your water should be boiling now so in a separate small bowl create your ‘egg’ with half of the boiling water.  Follow instructions on the box, but you’ll take 1.5t of the Ener-G egg replacer powder, and 2T of the hot water and whisk until mostly smooth. Add your ‘egg’ into the creamed EB. Mix in the almond extract and the water.

Now is a good time to preheat your oven to 325F. Begin mixing in the shortbread mix in small increments. A hand mixer comes in handy (har) again here.  Once the entire mix is in the bowl, the dough should be crumbly.  You can either roll out your cookies or form 1.5″ balls and press your thumb print into them.  I rolled out mine into butterflies but when I almost ran out of room on one cookie sheet I conserved space with one giant cookie (pictured). You should get roughly 18 cookies.

Finally, take small portions of the guava paste and press it into the cookies.

Bake for 10 minutes or until nosy family members are drawn towards the sweet smells wafting out of the kitchen. These cookies won’t turn brown or yellow so trust your nose and take them out right when they start to smell.

¡Buen apetito!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s