Mantecadas de Astorga- Spain #104

Mantecadas de Astorga- Spain #104

These little cakes are from the city of Astorga, as the name suggest. Legend has it that a nun, Maria Josela Gonzales Prieto, left the order to produce and sell the Mantecadas.  they were very popular, and eventually, these little cakes were produced commercially by several companies.  today, they are synonymous with Astrorga and can be purchased in every pastry shop in the city. They are served in rectangular paper containers.

Ingredients: 18-24 cakes

• 2 sticks of unsalted butter, softened
• 1-1/3 c. sugar
• 6 eggs, separate whites and yolks
• 1 pinch salt
• 2 c. flour
• 1 tsp. cinnamon

1. Heat oven 375F. Line muffin pan with paper baking cups.
2. Cut the butter into pieces and place in a standing mixing bowl.  Beat the butter on low speed for 30 seconds.
3. Add sugar and beat on high until it becomes a pale yellow color, scraping sides of the bowl occasionally.
4. With the mixer on medium speed, add the egg yolks, one at a time, to the butter mixture.
5. In a separate bowl, with clean and dry beaters, beat the egg whites to stiff peaks.  First, beat on slow speed until foamy, then on high until stiff.  Add a pinch of salt to stabilize the whites.  Do not over beat.
6. Fold the whites into the other ingredients using slow soft movements.
7. Sift the flour.
8. While beating the mixture on low speed, add the flour a bit at a time.
9. Sprinkle in the cinnamon and blend in.
10. Spoon the batter into the cups about 1/2-3/4 full. 
11. Bake 15-20 minutes or until golden in color
12. Allow to cool.

Results:  These were easy enough to make. They are very similar to the Magdalenas I made last time. They were a bit dry and not very flavorful.

Bottom Line: Moving on. Lol

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