Mantecados Manchegos | Saveur

This recipe was inspired by Dulces Cobo, a family-run bakery in the Manchegan town of Pedro Muñoz that makes physics-defyingly light mantecados. Their secret, according to owner Mariví Cobo, is using top-quality Iberian lard. Unless you pal around with pig farmers, your best bet Stateside is to order lard online from a trusted purveyor such as Dietrich’s Meats. Be careful not to overbake these cookies—they should hardly brown at all—as they turn bitter quickly.

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