Ingredients:

• 400 g flour
• 75 g of ground almonds
• 200 g of Iberian bacon
• 250 g. Powdered sugar
• 2 tablespoons of cocoa powder (I used Valor).
• Powdered sugar for decoration

Preparation:

1. The first steps to make a chocolate mantecado are the same as for an almond mantecado. So I will explain them to you, but you can read them step by step in the post «mantecados de almendras».
2. We start by sifting the flour in a baking dish to toast the flour and the almonds.
3. After 35 minutes, let it cool and sift it into a bowl where we will make the chocolate shortcrust pastry.
4. As you can see in photo 1, add the sifted powdered sugar and cocoa powder and mix well all the dry ingredients. At this stage, we also add the lard and knead until we get a uniform dough, which we leave to rest for about 15 minutes, as for the almond shortcrust pastry.
5. After about 15 minutes, place the dough between two sheets of plastic wrap and roll it out with a rolling pin until it is about 2 cm thick. Remove the film and cut out the mantecados with a round cutter and place them on a baking tray previously lined with baking paper.
6. Now we only have to bake them in a preheated oven at 200 degrees for about 10 minutes. As I mentioned in the post about the almond mantecados, the time depends a little on the oven you have. In mine, 10 minutes are enough. Take them out and let them cool. Do not touch the almond mantecados until they are cold, otherwise they will have hardened.
7. Once they are cold, decorate them with powdered sugar and our chocolate mantecados are ready.