Montées Chaos (Spanish Cinnamon Almond Biscuits)

Ingredients

• 250 g All‑purpose flour (Provides structure)
• 100 g Powdered (icing) sugar (Gives the biscuits a fine, sweet crumb)
• 100 g Almond flour (ground almonds) (Adds nutty flavor and tenderness)
• 5 g Baking powder (Leavening agent (≈1 tsp))
• 2 g Salt (Enhances flavor)
• 1 bean Vanilla bean (seeds scraped) (Adds aromatic depth; optional)
• 50 g Sunflower oil (Liquid fat; keeps biscuits tender)
• 2 g Ground cinnamon (Dusted on top before baking)

Instructions

1. Combine dry ingredients

   In a mixing bowl, whisk together the flour, powdered sugar, almond flour, baking powder, salt, and the scraped vanilla seeds until the mixture is uniform and free of lumps.

   Time: PT5M

2. Add oil and bring together

   Create a well in the centre of the dry mixture and pour in the sunflower oil. Using the whisk, start to draw the flour into the oil, then finish mixing with the spatula until a shaggy dough forms.

   Time: PT3M

3. Knead into a smooth ball

   Turn the dough onto a clean surface and knead gently with your hands for about 2 minutes, just until the ball is smooth, homogeneous and releases from the bowl sides.

   Time: PT2M

4. Portion and shape

   Weigh out 22‑23 g portions (about 1 oz) using the kitchen scale. Roll each portion between your palms into a smooth, round ball.

   Time: PT10M

5. Arrange on parchment and dust with cinnamon

   Place the balls on a baking sheet lined with parchment paper, leaving enough space for slight spreading. Lightly sprinkle ground cinnamon over each biscuit.

   Time: PT2M

6. Preheat oven

   Preheat the oven to 140 °C (fan‑forced).

   Time: PT10M

   Temperature: 140°C

7. Bake

   Bake the biscuits for about 30 minutes, or until they remain pale white and develop a slight crackle on the surface.

   Time: PT30M

   Temperature: 140°C

8. Cool

   Remove the sheet from the oven and transfer the biscuits to a cooling rack. Allow them to cool completely before storing.

   Time: PT15M

Nutrition Facts

Calories

110

Protein

2 g

Carbohydrates

12 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of All‑purpose flour: Bread flour, Whole‑wheat flour (will change texture)
• Instead of Powdered (icing) sugar: Granulated sugar (processed in blender)
• Instead of Almond flour (ground almonds): Finely ground blanched almonds, Hazelnut flour
• Instead of Baking powder: Baking soda + cream of tartar (1:2 ratio)
• Instead of Salt: Sea salt, Kosher salt
• Instead of Vanilla bean (seeds scraped): 1 tsp vanilla extract
• Instead of Sunflower oil: Vegetable oil, Canola oil
• Instead of Ground cinnamon: Ground nutmeg, Ground cardamom

Equipment Needed

• Mixing bowl
• Whisk
• Silicone spatula (or wooden spoon)
• Kitchen scale
• Baking sheet
• Parchment paper
• Oven
• Cooling rack

Critical Steps — Do Not Skip

• Mix dry ingredients thoroughly to avoid lumps.
• Do not over‑knead the dough; stop when it becomes smooth.
• Weigh each portion accurately (22‑23 g) for uniform baking.
• Bake at the low temperature of 140 °C to keep the biscuits white and crumbly.

Chef Tips from the Video

• Sift the dry ingredients twice for an ultra‑fine crumb.
• Use a vanilla bean for the best aroma; if unavailable, ½ tsp of vanilla extract works well.
• A light dusting of powdered sugar after cooling adds extra sparkle.

Troubleshooting

Storage

Refrigerator: Not necessary; store at room temperature in an airtight container.

Freezer: Can be frozen for up to 2 months in a sealed freezer bag.

Room temperature: Keeps well for 2‑3 weeks in a dry, airtight container away from humidity.

Make-Ahead Tips

• Bake the biscuits a day ahead; they retain their texture when stored in an airtight tin.
• If you need to freeze, wrap each biscuit in parchment before placing in a freezer bag.