Mantecadas de Astorga



These mantecadas have been making them for many years, they are delicious and at home they do not last at all.
They are from the book The kitchen of the convents.

"It is said to be a recipe of a convent of nuns and that one day, centuries ago, a renegade nun communicated it to the people. "

Mantecadas de Astorga

250 grs. of soft butter
250 grs. of sugar and 250 grs. flour
6 egg yolks
3 egg whites
1 teaspoon ground cinnamon

Beat the butter and sugar in a large bowl until you get a creamy mixture. add the yolks one at a time, continuing to beat and not putting the second until it is well incorporated the first. Then add the flour and cinnamon in the same way. The whites are mounted on the snow and they are introduced stirring carefully so that they do not fall down, until a homogenous mixture is obtained.
They are filled with it, only up to half, the paper boxes or the molds (I have used silicone molds for muffins), and they are cooked in the oven, preheated to 180º for 20 minutes, or until golden brown.
Let cool in a rack and sprinkle with icing sugar when they are still hot.Preview