{"id":67,"date":"2013-12-06T09:13:34","date_gmt":"2013-12-06T09:13:34","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=67"},"modified":"2024-04-20T12:24:16","modified_gmt":"2024-04-20T10:24:16","slug":"polvorons-dametlla-mantegats","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/polvorones-de-almendra-mantecados\/","title":{"rendered":"Polvorons d&#039;ametlla (Mantecats)"},"content":{"rendered":"<p>Aqu\u00ed a El Forner d&#039;Alella us mostrem com elaborar uns riqu\u00edssims Polvorons d&#039;Ametlla (Mantecats) casolans, perqu\u00e8 els pugueu preparar amb els m\u00e9s petits de la casa, sobretot ara que s&#039;acosten les Festes Nadalenques.\u00a0<\/p>\n\n\n\n<p>A la nostra p\u00e0gina trobareu un especial Receptes dol\u00e7os i torrons de Nadal, amb torrons, polvorons, mantegats i altres dol\u00e7os especials per a aquestes dates.<\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Polvorons d&#039;Ametlla (Mantecats)\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/SIrdqiWcMVw?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>260 grs. Farina de For\u00e7a<\/li><li>100 grs. Ametlles Torrades trossejades<\/li><li>4 grs. Canyella a Pols<\/li><li>130 grs. Mantega de Porc<\/li><li>130 grs. Sucre m\u00f2lt<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Elaboraci\u00f3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Torrarem la farina al forn a 180 \u00ba cent\u00edgrads per dalt i baix. Li anirem fent voltes fins que veieu que tenen un color torrat. Ho deixarem refredar.<\/li><li>Torrarem les ametlles amb el mateix procediment anterior. Les deixarem refredar.<\/li><li>En un bol hi posarem la canyella, les ametlles, la farina i el sucre m\u00f2lt. Ho barrejarem tot.<\/li><li>Afegirem el llard de porc i pastarem amb les mans perqu\u00e8 es vagi integrant el llard.<\/li><li>Anirem prement la massa amb les mans perqu\u00e8 vagi deixant anar tot l&#039;oli del llard i de les ametlles, fins a aconseguir que quedi tot ben lligat.<\/li><li>Posarem la massa a la taula de treball i continuarem pastant. Aplanarem la massa amb un corr\u00f3 fins a deixar-la a una al\u00e7ada d&#039;1 cm. aproximadament.<\/li><li>Amb un tallapastes o amb un got tallarem la massa i li donarem la forma que ens agradi.<\/li><li>Posarem les porcions en una llauna de forn amb paper vegetal.<\/li><li>Les courem amb el forn a 200 \u00ba cent\u00edgrads per dalt i baix durant uns 13 minuts aproximadament. Han de quedar toves ja que s&#039;endureixen en refredar.<\/li><li>En sortir del forn les empolvorarem amb sucre m\u00f2lt.<\/li><li>Amb la massa sobrant farem uns polvorons que els donarem la forma de boleta i despr\u00e9s de croqueta.<\/li><li>Els courem tamb\u00e9 igual que els anteriors.<\/li><li>Els empolvorarem amb sucre m\u00f2lt en sortir del forn.<\/li><li>Quan estiguin ben freds, els embolicarem amb paper de seda, com si fos un caramel.<\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Us recomano que veieu el v\u00eddeo&nbsp;<strong>Polvorons<\/strong> <strong>de<\/strong> <strong>ametlla<\/strong> (Mantecats&gt;) per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/h2>","protected":false},"excerpt":{"rendered":"<p>Aqu\u00ed en El Forner de Alella os mostramos como elaborar unos riqu\u00edsimos Polvorones de Almendra (Mantecados) caseros, para que los pod\u00e1is preparar con los m\u00e1s peque\u00f1os de la casa, sobretodo ahora que se acercan las Fiestas Navide\u00f1as.\u00a0 En nuestra p\u00e1gina encontrar\u00e9is un especial Recetas dulces y turrones de Navidad, con turrones, polvorones, mantecados y otros [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9634,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center 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