Spanish Christmas Cookies

Polvorones and mantecados are both traditional Spanish Christmas cookies that share a rich history and similar origins, making them staples of holiday celebrations. While they have much in common, their distinct preparation methods and ingredients set them apart.

Both cookies are made with a base of flour, sugar, and fat, often incorporating almonds for flavor and richness. However, mantecados may or may not include almonds, which can appear in various forms such as flour, granules, pieces, or whole. In contrast, almonds are always a key ingredient in polvorones.

The preparation process highlights their differences. For mantecados, the wheat flour and almond flour (if used) are left untoasted, granulated sugar provides sweetness, and eggs or egg whites are often included. This gives mantecados a soft, crumbly texture and a rounded shape.  As the name implies, they are traditionally made with manteca (pork lard), but the version we get for the US market are made with vegetable shortening instead.  One of the more unique versions of the mantecado is one made with olive oil, adding a rich, slighly spicy note to this sweet treat.

Polvorones, however, require both wheat and almond flours to be toasted, use powdered sugar for a finer consistency, and exclude eggs or egg whites. These details create their signature texture: they crumble easily but can be pressed back together by hand. Traditionally oval in shape, polvorones are wrapped in paper to protect their delicate structure.

Though closely related, these beloved cookies each bring their own unique characteristics to Spanish holiday tables.