Mantecado

What is a mantecado?

Mantecado is a typical Spanish pastry, made with basic ingredients such as flour, lard, sugar, and, in many cases, ground almonds.

Its consistency is buttery and slightly sandy, making it melt in the mouth with the first bite.

Although its consumption is very popular during Christmas, mantecados can be found in bakeries and supermarkets throughout the year, being an iconic product of Spanish gastronomy.

Check out all these quality mantecados.

Origin and history of mantecado

Mantecado is a sweet with a lot of history. Its origin is in Andalusia, specifically in Estepa (Seville) and Antequera (Malaga), two towns that dispute the creation of this delicacy.

According to the most widespread history, mantecados originated in the 16th century in Estepa, when there was an excess of lard in the region due to the large amount of pig farming. To take advantage of this product, the inhabitants began to mix it with flour and sugar, giving rise to a recipe that soon became a local specialty.

Over time, the fame of mantecado grew and it began to be commercialized in other regions of Spain. By the late 19th century, production techniques were perfected and its preparation was standardized, facilitating its distribution throughout the peninsula.

Today, Estepa remains the birthplace of mantecado, with numerous factories and bakeries producing millions of units each year.

Differences between mantecado and polvorón

Many people confuse mantecado and polvorón because they are similar sweets in appearance and texture. However, there are key differences between them:

• Ingredients. While polvorón always contains ground almonds in its composition, mantecado may or may not include them.
• Texture. Polvorón is drier and crumbles in the mouth with a more sandy texture. Mantecado, on the other hand, is more compact and does not crumble as easily.
• Shape. Polvorones are oval-shaped and wrapped in paper with twisted ends, while mantecados are round or square.
• Consumption. Although both are traditional at Christmas, mantecado has more variations and is more commonly found in other times of the year.

Most popular types of mantecado

Over the years, different versions of this traditional sweet have emerged. Some of the most well-known are:

• Cinnamon mantecado. The classic par excellence, with an aromatic and spiced touch of cinnamon powder.
• Lemon mantecado. With a fresh and citrus aroma, thanks to the incorporation of lemon zest or essence in the dough.
• Chocolate mantecado. This mantecado incorporates cocoa powder or chocolate chunks in the dough, giving it a more intense and indulgent flavor.
• Almond mantecado. Similar to polvorón, this mantecado has ground or chopped almonds in its preparation.
• Coconut mantecado