When you sample the tempting sweets of Andalusia, you’re tasting a real part of the area’s history.
The Arabs brought their taste for sweets and pastries to the area in the 8th Century.
The province of Cádiz became a part of the Andalusi civilization until the 13th Century when Christian troops won the area back for Castile.
In Al-Andalus, Muslims, Christians, and Jewish people coexisted and 500 years of the civilisation left its legacy in local traditions, architecture, and the area’s food.
Andalusia has a lasting love of pastries and sweets made using honey and nuts to this day.
Those ancient traditions have been transformed into a thriving artisan sweet sector in modern day Jerez and Cádiz.
If you have a sweet tooth, the cuisine of Andalusia is perfect for you.
Some of the best-known Andalusian sweets
Alfajor – the name comes from the Arabic word al-Hasu, or filling, and the sweet was originally called alajú.
The recipe for this artisan sweet has been passed down for generations and it now has protected geographical indication status.
Its ingredients are almonds, honey, hazelnuts, grated bread, flour, and spices including cloves, coriander, sesame, aniseed, and cinnamon.
The sweet is cylindrical in shape and is wrapped in individual pieces. It is often given at Christmas and is made in Medina Sidonia.
The town became the confectionary capital during Arab rule, with its sweets becoming famous across the Arab world.
Amarguillo – a sweet made in Medina Sidonia from slightly bitter sugar and almond marzipan.
Tortas pardas – almond cakes made with a caramelised pumpkin filling.
Piñonates – cakes made from pine nuts.
Pan or Turrón (nougat) – a sweet from Cádiz which it is said originated during a 19th Century siege of the city by the French. Legend says locals were short of food and had to use the almonds stored in customs to create the nougat.
The modern pan or turron is a marzipan cake shaped like a chest and filled with caramelised pumpkin and fruits.
Pestiños – pan-fried sweet fritters which are coated in honey often given at Christmas in Cádiz.
Roscos – cakes in the shape of a ring.
Mantecados – almond crumble cakes.
Polvorones – almond shortbreads.
Yemas – sweets of caramelized egg yolks.
Tejas – almond biscuits.
Currusquillos de canela – cinnamon biscuits.
Torrijas – bread dipped in milk and then fried.
Bizcochos – sponge cakes.
Alongside these traditional sweets, Andalusia is now known for its production of fine quality chocolates and bonbons.
See what Andalusian sweets we have to offer here.
Why not try our canela – tempting caramelized almonds infused with a touch of cinnamon for an exotic, Arabic taste?
Our naranja teams bitter dark chocolate with sweet orange peel. It’s a wonderful combination!
Our almendra cacao pura takes Macrona almonds, praline cream, and pure cocoa. The texture combination is a must for all lovers of sweet things.