Mantecados Manchegos

Polvorones are homemade and traditional toasts of Spanish Christmas pastries. Polvorones have an oval shape and are made from flour, a little lard from cow or pork, almonds and icing sugar as a garnish. Granada is also such a beautiful city, in many ways, so I recommend to stay here to learn a new language like Spanish while you move to Granada. I am Inma Correas and I work as a Spanish teacher in Italy. I have spent many years of working with Inmsol. This is already my tenth time, and the truth is that I learn every time.

We also typically omit the almond flour as a main ingredient, replacing it with milk powder instead. And the typical fat used is butter, or margarine. Last huge difference is, Filipino polvoron isn’t baked after the initial toasting. Thus making the cookie a lot more powdery, definitely leaning into the ‘polvo’ side of things. Interesting how a recipe changes because of regional differences.

I found iNMSOL through the website of Cervantes and lots of times I’ve been in Granada via iNMSOL. For the next times lots of my friends went to Granada and they liked very much both of them iNMSOL and Granada. Especially in summer season the school is mostly very crowded and the age range differs from… But everytime I found a friend at my age and I had lots of friends and we still see each other for years.. For the first 2 visits I ‘ve stayed with a spanish family and I liked them. The family was very warm, the cooks are fantastic and the house was very clear.

You’ll have to make them to see why they are a Spanish favorite and realize why no Spanish home is without mantecados at Christmas. Overall in Andalucía what does punto mean in spanish time there are about 70 factories which form part of a syndicate that produces polvorones and mantecados. The mantecado dates back to the sixteenth century.

Press down lightly, then fold the dough in half, short end to short end. Press the dough a few times to shape it into a tidy rectangle, then wrap in plastic and refrigerate for 1 hour more. Later, in the late 19th century, a woman from Estepa called Micaela Ruiz Tellez made mantecados using a special technique – roasted flour, which produced a soft, smooth dough. Her husband had a job which involved travelling to cities such as Cordoba, so he would take the biscuits on his business travels to sell them.