10 typical Christmas sweets in Spain

When we travel there are different ways of getting to know a country, either through its history, its folklore, its art or its gastronomy. During Christmas in Spain you cannot miss the typical Christmas sweets on any table. They like them so much that they flood supermarkets and kitchens from the end of November to the beginning of January.

Marzipan, nougat, polvorones, roscones de reyes ... If you plan to visit the country during these endearing dates and would like to get a tasty souvenir, here are some of the most consumed Christmas sweets in Spain Which one would you like to sink your teeth into?

Nougat

It is the most typical Christmas sweet in Spain and its preparation dates back at least five centuries. It is made with almonds, egg white, honey and sugar, the most traditional being those from Jijona (soft texture) and Alicante (hard texture). However, at present there are many varieties going from chocolate or truffle nougat to coconut or Catalan cream, among others.

Marzipan

Marzipan is another symbol of Spanish Christmas gastronomy. The first reference to him dates back to the XNUMXth century and there are those who maintain that he was born in the Convent of San Clemente in Toledo during one of the city sieges and when there was a great shortage of food.

Crushed sugar and almonds with a mace gave rise to maza bread or maza-pan that has had its own Protected Geographical Indication for years. Some of its variants are the Cádiz bread or the Gloria cake, both from Andalusia.

Polvoron

A sweet that is never missing on any table during Christmas. It is typical of Andalusia, specifically the Sevillian town of Estepa, and it is made with ground almonds, sugar, lard and toasted wheat flour. In fact, it gets its name from the powdered flour with which it is decorated. Other popular polvorones are those of Tordesillas (Valladolid), Sanlúcar de Barrameda (Cádiz), Pitillas (Navarra) or Fondón (Almería).

Guirlache of Aragon

Image | The ice cream shop

This is a very typical nougat variant from Aragon that is made with honey or caramel and almonds. Guirlache comes in individual sticks wrapped in paper and is believed to have its roots in the Middle Ages.

Sweet potato trout

Image | Lanzarote International Tourism

Sweet potato trout are a very typical Christmas dessert in the Canary Islands. They are shaped like dumplings and the most common are stuffed with sweet potatoes with almonds and garnished with anise liqueur, cinnamon and lemon zest. However, there are also angel hair, cream or chocolate ones.

Mantecados

Image | Recipe

Mantecados are very typical sweets of Spanish pastries. They are consumed throughout the year but especially at Christmas. PaIts preparation requires flour, egg, sugar and lard. The first references to them date from the XNUMXth century. As with nougats, there are also different classes of mantecados such as the traditional ones, the almond ones, the double cinnamon ones, the lemon ones, the chocolate ones or the puff pastry ones. Some of the tastiest are those produced in Antequera, Estepa, Portillo, Tordesillas or Rute.

sugared almond

Very popular in Spain during Christmas but also at baptisms, when they are distributed as gifts to guests. The dumplings are very typical candied almonds of the Valencian Community although their origin is in ancient Rome. The first

Wine roscos

Another typical Christmas sweet in Spain are the wine rolls. These donut-like cookies are made with flour, sugar, sweet wine, anise, and lemon. They are a delicious snack to put the finishing touch to a dinner as special as Christmas Eve and are ideal to take with a hot drink. They are eaten throughout Spain but they are very typical of Castilla La Mancha or Malaga.

Puff pastry

Image | Marichu recipes

The puff pastry share similarities with the mantecados or polvorones but the main difference lies in the layers of puff pastry inside, which gives them a different texture. The main ingredients in this dessert are wheat flour, pork fat, orange juice, wine and sugar. An indispensable of these parties.

Roscón de Reyes

It is one of the most emblematic Christmas sweets in Spain and is consumed mainly on January 6, Three Kings Day. Its origin dates back to ancient Rome and was related to Saturnalia, when the people celebrated the end of the work with round cakes in which they hid a dry bean.

Over time, this sweet dough bun was garnished with rolled almonds, sugar, and candied fruit to its modern-day look. The traditional Roscón de Reyes does not have a filling but currently there are varieties such as chocolate, cream, cream, truffle or mocha. In addition, a surprise is still placed inside it, usually a figurine.


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