Mantecado
Mantecado is a Spanish lard biscuit that is mainly served at Christmas .
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origin
Mantecados have been detectable since the 16th century. Origin is Andalusia ; here the cities of Antequera (Málaga) and Estepa (Seville) each claim to be the place of origin of the Mantecados next to Polvorónes . In the 18th century, nuns from Santa Clara Abbey baked tortas de manteca and distributed them. However, unlike Polvorónes , mantecados were hardly transportable.
Micaela Ruiz Téllez, called La Colchona, was decisive for the current form of the mantecados . In 1870, she developed a drying process that kept the mantecados fresh and fresh. This made them transportable. They then quickly spread across Spain.
variants
Mantecados are mainly distinguished by their ingredients and their shape. Examples of this are condiments such as cinnamon , sesame , powdered sugar , lemon peel or raw materials such as wine , almonds , chocolate and toasted flour.
Demarcation from Polvorónes
Compared to Polvorónes, mantecados lack the main ingredient almond; Furthermore, mantecados are not covered with powdered sugar or the like. At the same time, mantecados are more round, while polvorons are more elongated to oval in shape.
Trivia
- In Puerto Rico , mantecado is a term for ice cream ; in Spain, a type of sweet sorbet is therefore marketed under the name helado mantecado .
- In the Philippines , mantecado is a popular ice cream made from a mixture of vanilla and butter .
Individual evidence
- ^ Ana García Haro: Mantecados y polvorones
- ^ Ana García Haro: Mantecados y polvorones
- ^ Ana García Haro: Mantecados y polvorones
- ↑ El País: Navidad de canela y ajonjolí
- ↑ Mantecado.es
- ↑ Simone Ortega : 1080 recetas de cocina . Alianza Editorial, SA Madrid, 2006, ISBN 84-206-4747-0 , p. 706: Receta 975 - Polvorones de almendra (mantecados). (in Spanish)
- ↑ Helado mantecado on recetasmicocina.com (in Spanish)
Web links
- mantecado.es (in Spanish)
- Museo del Mantecado in Rute ( Córdoba ) (in Spanish)