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The mantecado is a typical sweet of Spanish pastries, characterized by being kneaded with lard and consumed at any time of the year, especially at Christmas.

It's origin is Andalusian

Its origin is Andalusian, some say from Estepa and others from Antequera. Its popularity has spread to other regions of Spain,

It is also known as "mantecado"

The origin of the mantecado dates back to the sixteenth century propitiated by the surplus of cereals and lard that occurred in this part of Andalusia. Everything points to the fact that it was there that the original recipe for mantecado was made. Even long before the mantecados from nearby Seville began to acquire fame, the mantecado factories of Antequera were suppliers to the Royal House

Today we can enjoy this delicious traditional sweet, which retains all the flavor of times past

They are made with a traditional recipe

Made in the old style in the bakery workshop El Horno de Vidal in Candeleda (Ávila).

The bakery El Horno de Vidal in Candeleda (Ávila)

450 gr of handmade mantecados

Ingredients: Wheat flour, lard, sugar, white wine and eau-de-vie.