Difference between polvorón and mantecado

Christmas is here and with it, friends, family, Christmas carols and, of course, the typical sweets. Among the most traditional and favorites in Spain are polvorones and mantecados. Two delicious desserts that most savor without knowing their origin, preparation or ingredients.

In fact, for many it is the same thing, when the reality is that the difference between polvorón and mantecado is quite a lot and we are going to show you the keys to identify them.

How are polvorones and mantecados different?

Sometimes mantecados and polvorones are often confused because their visual appearance is somewhat similar. However, once you take a bite of both, you realize that the texture, aroma and flavor are different and unmistakable.

Basically, this is easily understood if we look at its preparation and its ingredients, which are not the same although they do have one thing in common: lard.

Even so, even if it is the same ingredient, it is used differently in the preparation of mantecados and polvorones. But we'll see that later, because the first thing we're going to tell you is its story.

Difference between polvorón and mantecado in its origins

Both delicacies have both a common and disputed origin, but yes, Andalusian. The story is confusing and we still cannot confirm if the polvorones and mantecados were created in Estepona or Antequera.

Both cities have been discussing its authorship for a long time, but the truth is that it seems that around the 16th century it was in the Convent of Santa Clara de Estepa where the products that we all know today as these tasty sweets began to be cooked.

There are documents that record the appearance of mantecados and polvorones at this time, when in these areas of Andalusia there was an excess production of lard. This was used to make some sweets with the mixture of other ingredients, such as eggs, flour, milk and sugar.

And this is how mantecados were first born, which after many preparations gave rise to another tasty sweet that we can identify as a variation of it, polvorones.

However, although the origin of the polvorón comes from the mantecado, its great flavor and its characteristics have given it enough success to consider it an authentic sweet with its own identity.

Mantecado and polvorón: different ingredients and preparation

The mantecado and the polvorón share some main ingredients, such as sugar, wheat flour and, of course, lard, which is usually Iberian. However, it is the amounts and the use of these common ingredients in its preparation that really make the difference between both sweets.

Thus, it should be noted that mantecado contains a higher percentage of lard and less wheat flour, while the opposite occurs with shortbread, more flour and less butter.

This quantity of ingredients determines its baking time, which is longer in polvorones than in mantecados. And it is precisely the time they spend in the oven that gives them a different texture and flavor.

Polvorones El Toro 350 gr.€8.99Polvorón con Lacasitos La Estepeña 360 gr.€8.79

But let's see how they differ according to all their ingredients:

* Mantecado: lard, wheat flour, powdered sugar, egg or egg whites and may or may not have almonds, which are always toasted if they are.

* Polvorón: lard, powdered sugar, toasted almonds, a touch of lemon and may contain cloves, a spice that gives it a different and very unique flavor.

It should be noted that today we can find types of polvorones and mantecados from Estepa in which the lard has been replaced by olive oil, so that they are somewhat more "healthy".

Differences in their texture and finishes

Due to their ingredients they need different manufacturing processes that, after all, mark another of their main differences, their texture.

As we have already mentioned, the time they are baked makes the polvorón and the mantecado have a different texture and flavor. But there are also other ingredients that influence this difference, such as sugar and almonds.

The polvorón when carrying powdered sugar has a finer texture than the mantecado. Likewise, since it is always made with almonds, it also presents a differentiating flavor and a looser texture, while the ice cream is more compact and consistent.

Another key to differentiate these sweets is the finish in terms of its shape and details. For their part, polvorones have an oval shape and are usually covered by a thin layer of crushed almonds and icing sugar. While the mantecados are almost always round and can be covered with a thin layer of sesame or sesame seeds in many of their flavors.

Another big difference: the variety of flavors of mantecados and polvorones

Another big difference between mantecados and polvorones is the existing variety of their flavors. While there are very few in the polvorón, such as chocolate or lemon, among the mantecados there are multiple flavors. Thus, it is common to be able to taste many types of ice cream flavored with coconut, lemon, cocoa, chocolate or cinnamon.

Mantecados and polvorones in Your Spanish Shop at the best price

You already know the difference between polvorón and mantecado. Now what you have to know is where to buy the best traditional Spanish Christmas sweets at the best price and the answer is here: at Your Spanish Shop, your online store of Spanish products that has prepared a delicious surprise for you, our special of Christmas.

Take a look at our catalogue, where you can find sweets with the most authentic and original flavour, from the best manufacturers in Spain, such as El Toro polvorones or the El Santo Mantecados and polvorones assortment.

What are you waiting for to start preparing a sweet Christmas?