Polvorón

Polvorón is a delectable Spanish shortbread renowned for its richness, softness, and delightful crumbly texture. Made from a straightforward blend of flour, sugar, milk, and nuts, this treat is especially cherished in Andalusia, where approximately 70 factories specialize in its production. The term "mantecado" is frequently used alongside polvorón, but there is a nuanced distinction: while all polvorones are mantecados, not all mantecados are polvorones. Mantecados generally refer to shortbreads made with lard, often derived from Iberian pigs, whereas polvorón specifically emphasizes the crumbly texture.

These delightful treats are holiday favorites in Spain, Latin America, and the Philippines, traditionally enjoyed from September to January. However, they are now available year-round. Interestingly, in Cuba and Puerto Rico, mantecado refers to an ice cream flavor, and in Spain, it can also denote a sweet sherbet. In the Philippines, mantecado ice cream is a popular combination of vanilla and butter.

Polvorones also come with regional variations. In Cuba, the flavor has been adapted into an ice cream. In the Philippines, the recipe substitutes lard with powdered milk, toasted flour, sugar, and butter, resulting in unique local variants that include cashew nuts, pinipig, and even malunggay leaves. Spain also offers vegetarian options that use cow fat or olive oil instead of lard. Additionally, in southern Texas, you’ll find a similar treat known as Pan de Polvo, distinguished by its hint of anise.