Christmas buttery cakes with lemon, coconut, cocoa and cinnamon.

First we soak the dates to make date paste, I put 6 dates and I think it is fine in sweetness, but it is up to each one's taste. To make the date paste we only have to leave the pitted dates in a little water for about 15 minutes and then beat them with the blender, add the amount of water depending on whether we want it thicker or more liquid.

Then we mix both flours and toast them a little in the frying pan.

Mix the toasted flours with the date paste, cinnamon and almond cream.

Knead it very well, it will be like wet sand, you can make shapes with it but it falls apart quickly.

Finally, when it is well kneaded, add the EVOO and mix everything well again, so that it is as homogeneous as possible.

Finally we divide the dough into 4 parts and to each one we add the corresponding ingredient depending on the flavor we want to give it. To make the lemon mantecados we add lemon zest. To make the chocolate ones, we add a teaspoon of chocolate. For the coconut ones, we add a spoonful of shredded coconut. The part of dough I had left over was to make them with cinnamon only, we can add a little more to make them taste better. Mix everything well and make the shape, I helped myself with a small glass. I got about 10 mantecados, depending on the size we give them.

To distinguish the flavors, I decorated the cinnamon ones with sesame seeds, the lemon ones with lemon zest and the coconut ones with grated coconut.

I put them on a baking sheet with plastic wrap for about 15 minutes at 180 degrees above and below.

After the time has elapsed, let them cool and enjoy! I promise you that even I was surprised at how delicious they are.