Talking about "mantecados" and "polvorones" is talking about Christmas. Indeed, this product is intimately linked to this special period of the last months of the year. "Mantecados" and "polvorones" were sweets that could not be missing from any family table: a delicacy made for everyone, regardless of their social class.

The "mantecado" is a product of Andalusian origin made with a base of lard. In Spain, there are several towns specialized in the production of this sweet, but currently, the main focus of production is in Andalusia, specifically in the cities of Antequera and Estepa.

The "mantecado" from Antequera is the quintessential Malaga "mantecado." In this city, production is counted every year in tons. Among the types of "mantecados," there are many varieties that differ from each other by the ingredients with which they are made, their geometric shape, and their flavor.

Some of the most popular ones are: lemon mantecado, chocolate mantecado, almond mantecado, puff pastry mantecado, or cinnamon mantecado.

The "polvorón" from Málaga

The "polvorón" is a product derived from the "mantecado." The main differences lie in the shape (the "polvorón" is more elongated and less round than the "mantecado") and in the ingredients: the "polvorón" includes pieces of almond and is coated with powdered sugar. Like "mantecados," a large part of the "polvorón" production in Spain originates in Antequera.

Malaga wine donuts

Another star product on the tables during Christmas are the Malaga wine donuts. As the name suggests, Malaga wine donuts are small donuts made with flour, oil, sugar... and a touch of wine. They are usually covered with powdered sugar, giving them a particular white tone all over their surface. Others, however, only have powdered sugar sprinkled on the top of the donut. Malaga wine donuts are one of the most outstanding and popular products of Malaga pastry. This product has become so popular in Malaga that it can be tasted throughout the year, being one of the main attractions for visitors who want to try the local gastronomy.