Cinnamon Walnut Hojarascas

Ingredients

• 1000 g All-Purpose Flour (sifted)
• 330 g Brown Sugar (packed)
• 2 tsp Baking Powder (ensure fresh)
• 1 pinch Salt (fine sea salt)
• 3 tbsp Ground Cinnamon (freshly ground from sticks, some larger pieces remain)
• 150 g Walnuts (toasted, coarsely chopped)
• 600 g Pork Lard (softened, cut into cubes)
• 1 tsp Vanilla Extract (pure extract)
• 220 g Brown Sugar (coating) (for tossing baked hojarascas)
• 2 tbsp Ground Cinnamon (coating) (leftover from grinding step)

Instructions

1. Grind Cinnamon Sticks

   Place the cinnamon sticks in the blender, use the ice‑pulse function and pulse briefly to break them into a coarse powder with some small chunks.

   Time: PT3M

2. Set Aside Ground Cinnamon

   Transfer the freshly ground cinnamon to a small bowl and set aside for later use.

   Time: PT1M

3. Measure Flour

   Weigh 1 kg (1000 g) of all‑purpose flour into the large mixing bowl.

   Time: PT1M

4. Add Sugar and Salt

   Add the packed brown sugar (330 g) and a pinch of salt to the flour. Stir briefly to distribute.

   Time: PT2M

5. Incorporate Baking Powder

   Add 2 tsp baking powder and mix thoroughly.

   Time: PT1M

6. Add Ground Cinnamon

   Stir in the 3 tbsp of freshly ground cinnamon from step 1.

   Time: PT1M

7. Process Walnuts

   Place the walnuts in the blender, use the ice‑pulse function once to coarsely chop them, then transfer to the bowl.

   Time: PT3M

8. Combine Walnuts

   Add the chopped walnuts (150 g) to the flour mixture and stir until evenly distributed.

   Time: PT1M

9. Add Lard and Vanilla

   Add the softened pork lard (600 g) and vanilla extract (1 tsp). Mix with a spatula until the fat is fully incorporated but the dough does not become elastic.

   Time: PT4M

10. Chill the Dough

    Cover the bowl with plastic wrap and refrigerate for 10 minutes to firm the dough.

    Time: PT10M

11. Prepare Baking Sheet and Roll Dough

    Line a baking sheet with parchment paper. Lightly flour a surface, roll the dough to about ½ cm thickness, and cut shapes with cookie cutters.

    Time: PT8M

12. Make Cinnamon‑Sugar Coating

    In a small bowl combine the extra brown sugar (220 g) with the remaining ground cinnamon (2 tbsp). Set aside.

    Time: PT4M

13. Preheat Oven

    Preheat the oven to 350 °F (177 °C) for 20 minutes.

    Time: PT20M

    Temperature: 350°F

14. Bake First Batch

    Place the prepared tray in the oven and bake for 20 minutes without opening the door.

    Time: PT20M

    Temperature: 350°F

15. Toss in Coating

    Remove the hot hojarascas, transfer to a large bowl, and toss gently with the cinnamon‑sugar mixture until evenly coated.

    Time: PT5M

16. Cool Completely

    Arrange the coated hojarascas on a cooling rack and let them cool for at least 10 minutes before storing.

    Time: PT10M

Nutrition Facts

Calories

900

Protein

10 g

Carbohydrates

80 g

Fat

55 g

Fiber

5 g