Originally from Spain, this biscuit is a surprising journey in the Mediterranean. Half shortbread, half fondant and sprinkled with cinnamon, its crumbliness is the result of a unique and exceptional know-how.
Wheat flour (gluten), peanut oil, sugar, cinnamon.
You’re gonna laugh, but I learned only a short while ago, that the recipe we use at home to make the Mantecao is close to the one of the Ghribia, not as well-known but of the same basic recipe. ”What’s the difference?” I hear you say…
In the pure Mediterranean tradition, mint tea is the ideal companion to the Mantécao. Surprise your palate with the delicious sensation of the warm cinnamon with the freshness of your favourite cold pudding.
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