Mantecados or Polvorones?

A traditional Spanish Christmas treat which goes right back to 1559, the mantecado is on display in all shops and supermarkets every December. However, on some boxes it says ‘polvorones’, and even many Spanish people are in doubt of which name is correct.

According to one of the largest mantecado producer in Spain, El Dulce Nombre, the correct common denominator is ‘mantecado’. A mantecado is defined as a ‘small ball kneaded with lard’ (lard is ‘manteca’ in Spanish). The name ‘polvorón’ comes from the Spanish ‘polvo’ – dust – as these little treats are extremely crumbly. And this is what many people believe is the name for them all. However, the polvorón is a kind of mantecado, and it is made with almonds.

There are other kinds of mantecado with different flavours, for example coco, lemon, chocolate or cinnamon. They are all made with lard, flour and sugar, and it is virtually impossible to eat one without getting crumbs down one’s front. Which may be the reason why some people actually press the top of the box before opening it – you may as well cut your losses and eat the mantecados in crumbs, as they are going to fall apart anyway.

True mantecado aficionados, however, are horrified by this barbaric treatment of their beloved little masterpieces and claim that the mantecados should be enjoyed bite by bite to allow you to appreciate the texture. As one can deduct from the ingredients, the mantecado was traditionally a homemade Christmas treat in even the humblest of households, and in spite of its simplicity it has survived the arrival of modern and far more sophisticated sweets, and it is still a must at Christmas in every Spanish home.