Delicious desserts in Andalucia |
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Sweets and Desserts
Andalusia is Al-Andaluz, the kingdom of the Moors (Muslim Arabs and Berbers), who ruled southern Spain from the eighth to the 15th century. Way back then, Andalusian cuisine was the most opulent of all of Europe, in the use of spices, herbs, almonds, rose water, orange blossoms and other exotic flavourings of the Oriental heritage.
While many Andalusian dishes reveal a Moorish legacy, nowhere is it so up-front as in the repertoire of sweets. Flavoured with aniseed, cinnamon, sesame, ground almonds and often bathed in honey, these delicacies are straight out of Arabian Nights.
Each area has its specialties, some of which are made by nuns in convents, where the recipes have been kept secret for centuries. In wine-making regions such as Jerez and Montilla, where quantities of egg whites were used to clarify new wines, the remaining yolks were donated to convents, where nuns devised ways of turning them into sweets.
Some sweets to sample are yemas, candied egg yolks; tocino del cielo, a rich caramel-topped custard; almendrados, almond biscuits; dulce de membrillo, quince jelly; tortas de aceite, round, flat cakes; pan de higo, fig roll; piñonate, pine-nut sweet; pestiños, fried dough, and at Christmas time, the famous mantecados, polvorones and roscos of Estepa (Sevilla).
Visit our recipe section below to find some dessert and sweet recipes that you can try at home.
The crumbly Christmas cookies collectively known as mantecados, which you will see in the months leading up to Christmas, individually wrapped and sold either by weight, or in a box, are made in a… More →
Normally you will see this on sale in pastlerías (cake shops) as well as in supermarkets and smaller and specialist food shops. They are usually sold individually wrapped in thin tissue paper.… More →
Spanish desserts are typically not very sweet, just a little something to change the taste and end the meal, preferable with a cup of that wonderful coffee!
Spanish sponge cake, known as "bizcocho," is a light, airy dessert that is always a winner in traditional Spanish cuisine. Infused with a touch of orange or lemon. Katie O'Neill shares the recipe… More →
Manzanas Asadas. Baked apples make an excellent dessert for many occasions due to their versatility, health benefits, and comforting flavor.
Many visitors to Spain have never seen a quince ( membrillo) fruit growing. The quince is a fragrant, yellow fruit that resembles a cross between an apple and a pear, Katie shares the recipe
Mix the egg, 4 tbsp olive oil, milk, anisette, sugar, and baking powder. Measure out the flour and add most of it, stirring well. Add just enough flour to form a dough that is not sticky. Finish… More →
Another Spanish favourite for meriendas (teatime) and a healthier alternative for those avoiding butter or magarine. Buy an individual serving size of lemon yogurt (two if you want to double the… More →
Kasper Nielsen and Andalucia's finest ingredients.
Roscos Navideños are an exclusive Andalusian specialty that is relished in homes across southern Spain during the Christmas season. You would be hard pressed to come by a recipe for this genuine… More →
Janet Mendel is an American journalist who has lived in Andalucia for many years. An expert in Spanish cooking, she has written four books about Spain's food. Traditional Spanish Cooking (Garnet Publishing) won the prestigious André Simon cookbook award. Janet's recipes can be found within the Take a Taste of Andalucía section and the Tapas Recipe section.