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Mantecados de Estepa

Serves 4 to 6 Dessert vegetarian, Desserts

Mantecados de Estepa

Mantecados de Estepa is a cherished staple in the everyday cooking of Estepa, a town in Sevilla where its presence is as familiar as the Andalusian sun. This is a dish of humble origins, crafted often enough that few locals bother to write down its recipe. Instead, it is passed from hand to hand, with each family adding their own generous twist, embodying the simplicity and warmth of Spanish home cooking.

These shortbread-like treats are defined by their crumbly texture and rich, buttery flavor, thanks to the use of pork lard. The subtle sweetness from confectioners' sugar perfectly balances the fragrant ground cinnamon and nutty sesame seeds, while a pinch of sea salt elevates the flavors. Best enjoyed with a cup of strong coffee, they offer a taste of Estepa itself with every bite.

Ingredients

  • 300 gall-purpose flour — toasted until sandy
  • 150 gpork lard
  • 120 gconfectioners' sugar
  • 1 tspground cinnamon
  • 1 tbspsesame seeds — toasted
  • 1 pinchfine sea salt

Method

  1. Begin by preheating your oven to 180°C (350°F). Allow the 150 g of pork lard to come to room temperature, ensuring it is soft and pliable. This will help create a smooth, even mixture when combined with the other ingredients.
  2. In a large mixing bowl, sift together 300 g of all-purpose flour and 120 g of confectioners' sugar. Add 1 tsp of ground cinnamon and a pinch of fine sea salt. Stir these dry ingredients until they are well combined, ensuring the cinnamon is evenly distributed.
  3. Add the softened pork lard to the dry mixture. Using your hands, knead the mixture until it forms a smooth and cohesive dough. The dough should feel silky and hold together without cracking, indicating that the ingredients are well integrated.
  4. Shape the dough into small balls, about the size of a walnut, and place them on a baking sheet lined with parchment paper. Flatten each ball slightly with the palm of your hand to form a thick disc. This shape will ensure even baking.
  5. Sprinkle 1 tbsp of sesame seeds evenly over the tops of the discs, gently pressing them into the dough so they adhere. This will add a nutty flavor and a slight crunch to the finished mantecados.
  6. Place the baking sheet in the preheated oven and bake until the mantecados are a light golden brown, about 15-20 minutes. They should have a firm exterior and a tender interior, with a fragrant aroma of cinnamon and toasted sesame.
  7. Remove the mantecados from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely. Once cooled, dust them lightly with additional confectioners' sugar before serving.
Cover of Authentic Spanish Cuisine
From the cookbook

Authentic Spanish Cuisine

This recipe is from Authentic Spanish Cuisine by Yassine Sbiti — the Spanish volume in the ComidaTime International Cuisines series.

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