.JPG) From Medina-Sidonia in spain. | |
| Type | Shortbread |
|---|---|
| Place of origin | Spain |
| Region or state | Andalusia |
| Main ingredients | Flour,sugar,milk, andnuts |
| Similar dishes | |
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Apolvorón (Frompolvo, theSpanish word for powder, or dust) is a type of heavy, soft, and very crumblySpanishshortbread made offlour,sugar,milk, andnuts (especially almonds). They are mostly produced inAndalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados.[1] Under the namemantecados, these sweets are a traditional preparation of other areas of theIberian Peninsula and other Spanish-speaking countries as well.[2]
Polvorones are popular holiday delicacies in all ofSpain,Hispanic America, thePhilippines, and other Spanish-influenced countries around the world. Traditionally, they were prepared from September to January, but they are now available all year round.
Mantecado is a name for a variety of Spanish shortbreads that includes thepolvorón. The names are often synonymous, but not allmantecados arepolvorones. The namemantecado comes frommanteca (lard), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the namepolvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.
InCubamantecado is anice cream and in Spain it may be also the name given to a kind of sweetsherbet.[3] In the Philippines and Puerto Rico,mantecado is a popular traditional ice cream flavour, characterised as a mixture of vanilla and butter. It was served during the 29 September 1898 luncheon banquet that followed theMalolos Congress' ratification of thePhilippine Declaration of Independence in June that year 1935.[4]
Cuba has adapted the flavors of mantecado or polvorones from Spain into a beloved flavor for Cuban ice cream. This Cuban flavor has influenced ice cream flavors made in other Latin American countries such asPuerto Rico.
Polvorones are a common Christmas dessert in Latin America. Today, there are other options for the fat used in the sweet other than pig fat, like butter, as well as vegetarian polvorones and mantecados made witholive oil.
Sometimes called Pan de Polvo, the sweet is made withanise in the southTexas region.
The Filipino version of polvorón (sometimes spelled "polboron" or "pulburon") is made from toasted flour,sugar,powdered milk, andbutter ormargarine instead of lard. In contrast to other polvorón, it is not baked and has a very fine powder-like and dry consistency. Though usually compressed and shaped by round or oval tin molds and individually wrapped in colorfulpapel de japón or cellophane, it can also be eaten in its toasted powder form stored in jars.[5][6]
A number of optional ingredients can also be added topolvorón. Well-known variants include peanuts,kasuy (cashew nut),pinipig (pounded and toasted young green rice, similar tocrisped rice),sprinkles, crushedOreo cookies, powderedchocolate,mango-raspberry[7] andube halaya, among others.[8] They can also be coated in chocolate.[6][9]
Unlike its other counterparts, it is not considered a holiday delicacy, but rather an everyday snack. It is commonly used in townfiesta contests, where participants consume an amount of dry polvoron before they try to whistle.[5][9]
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