Dessert: Mexico – Puebla (Central Mexico) – Tortitas de Santa Clara

Serving Size: 30

Approximate Time

Prep 40 min

Cook 15 min

Additional 2 hrs

Total 3 hrs

Ingredients

For the pepita paste:
- 8 oz (225 g) raw pumpkin seeds (pepitas)
- 1/2 cup (100 g) piloncillo, grated, or packed dark brown sugar
- 2 tbsp (30 ml) neutral oil (vegetable or light olive oil)
- 1/4 tsp (1 g) ground cinnamon
- Pinch of salt

For the cookie dough:
- 3 cups (360 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (170 g) rendered pork lard, at room temperature (traditional) or unsalted butter
- 2 large egg yolks, approx. 40 g total
- 1 tsp (5 ml) vanilla extract
- 1/2 tsp (2 g) baking powder
- Pinch of salt

For the glaze:
- 1 large egg white, approx. 30 g
- 1 1/2 cups (180 g) powdered sugar, sifted
- 1/2 tsp (2.5 ml) fresh lime juice (or water) to thin as needed
- Finely ground toasted pepitas or a light dusting of cinnamon for finishing (optional)

Instructions

Short Description:
Delicate, buttery shortbread cookies topped with a sweet, spiced pepita (pumpkin seed) paste and a glossy sugar-egg white glaze — a classic convent-style sweet from Puebla. These crisp, tender tortitas pair the nutty depth of pepitas with a bright, sweet icing.

Regional Notes:
This Puebla version uses a smooth pasta de pepita (pepita paste) made from toasted pumpkin seeds and piloncillo (or dark brown sugar), which is the defining regional element from the Santa Clara convent tradition. Unlike generic versions that may use almond or pecan pastes, these emphasize pepita flavor and a thin royal-style glaze typical of the region.

1. Preheat the oven to 325°F (160°C). Line two baking sheets with parchment paper.
2. Make the pepita paste: spread the pumpkin seeds on a baking sheet and toast in the oven 8–10 minutes until fragrant and lightly golden. Cool completely.
3. Transfer cooled seeds to a food processor. Add piloncillo (or dark brown sugar), oil, cinnamon, and a pinch of salt. Process, scraping down sides, until a smooth, spreadable paste forms (add up to 1 tsp / 5 ml water if needed). Taste and adjust sweetness or cinnamon. Reserve about 1/2 tsp (2–3 g) paste per cookie.
4. Make the dough: in a large bowl, cream the lard and granulated sugar with a wooden spoon or stand mixer until light and slightly fluffy, about 2–3 minutes. Beat in the egg yolks and vanilla until incorporated.
5. Whisk together the flour, baking powder, and pinch of salt. Gradually fold the dry ingredients into the wet mixture until a soft, cohesive dough forms. Do not overwork.
6. Shape and chill: form the dough into a disk, wrap in plastic, and chill in the refrigerator 20–30 minutes to firm slightly (this makes cutting easier).
7. Roll and cut: on a lightly floured surface, roll dough to about 1/4 inch (6 mm) thickness. Cut rounds approximately 2 in (5 cm) diameter (you should get ~30). Place rounds on prepared baking sheets about 1 in (2.5 cm) apart.
8. Create wells and fill: press a shallow indentation in the center of each round with your thumb or the back of a small spoon. Place about 1/2 tsp (2–3 g) of the pepita paste into each indentation, spreading slightly but leaving a rim of dough.
9. Bake: bake the cookies 12–15 minutes, until the edges are just set and beginning to pale golden. Remove from oven and let cool on the sheet 5 minutes, then transfer to a wire rack to cool completely.
10. Make the glaze: whisk the egg white until foamy. Gradually add the sifted powdered sugar, beating until smooth and thick but still spreadable; add lime juice (or a little water) a few drops at a time to reach a glossy, pipeable consistency.
11. Glaze the cookies: using a small spoon or offset spatula, spread a thin layer of glaze over each cookie, covering the pepita paste and extending to the dough edge. Sprinkle a pinch of finely ground toasted pepitas or a light dusting of cinnamon on each glazed cookie if desired.
12. Dry and store: let the glaze dry at room temperature 1–2 hours (overnight yields a firmer finish). Store cooled cookies in an airtight container at room temperature up to 5 days.