The gastronomic richness of our land extends to the confectionery, full of varieties of sweets and desserts Andalusians who find in tradition a sure hit. Influenced by the Andalusian cuisine, many of these snacks have as main ingredient products of its legacy such as honey, nuts or almonds.
Proof of this are the pestiños, tocinillos de cielo, torrijas, polvorones or roscos de vino that are elaborated in a good part of the community. Another peculiarity of these delicacies is their handmade character, since in many cases it is practically impossible to elaborate the recipes in any other way.
Without going any further, the nuns of monasteries still prepare the traditional convent sweets, which are often marketed in their monasteries with centuries-old recipes that retain their popularity.
1. Bread from Cadiz
This is a kind of marzipan roll filled with candied fruit. It is also known as turrón de Cádiz.
2. Mostachón of Utrera
Utrera is not only the honorary capital of flamenco, with all the tradition of the Sevillian countryside also has one of the most popular Andalusian desserts: the mostachón de Utrera. Some say that mostachón comes from the Roman word “mostaceum”, although other theories lean towards a possible Arab heritage.
Made with sugar, cinnamon, egg, honey and flour, it is perfect for dipping in cocoa or coffee.
3. Poleá
Like a kind of sweet porridge made with flour, poleás are one of those traditional Andalusian desserts that functioned as a source of energy. The ingredients were easy to find and the recipe is simple, but it also varies depending on the area where it is prepared.
Only 4 or 5 ingredients are required to make the poleá: flour, milk, sugar, oil and matalaúva (aniseed).
The best news is that you can try the version of this ancestral dessert at Sr. Cangrejo, Enea, Taberna Zurbarán or Ivantxu Espacio Bistronómico.
4. Torrijas
With a long tradition in Spain and Andalusia, the torrija is one of those desserts that has managed to transcend temporality to establish itself on the menus of a good number of restaurants and pastry shops.
In this article we outline a list of the best places to enjoy this simple, yet delicious, preparation.
5. Fried Orange Rolls
Also known as roscos de diez, these orange donuts are typical of Salares, a municipality in the Axarquia region of Malaga, although you can find them in practically all Andalusian regions (and in multiple varieties), especially around Easter.
6. Chocolate wedges
Among the Andalusian desserts there is one, under the prism of the most sweet-toothed, that could eclipse all others in a single bite: chocolate wedges. It will not be able to easily unseat roscos or pestiños, but this kind of sponge cake covered with chocolate and filled, usually with cream, is one of the most celebrated Andalusian sweets.
Specifically, you can find this Andalusian dessert of almost half a kilo in Las Melonas, the obrados of the province of Seville par excellence where they prepare them with mastery. They also offer other flavors beyond the traditional one, such as Ferrero, Kinder, Nutella or white chocolate.
Another fantastic option for those who want to try one of the most popular without leaving Seville, large and for only 2 € is Croisantería Leos.
7. Pestiño
The origin of the pestiño dates back to the sixteenth century approximately, where we have a first literary reference in La lozana andaluza ( 1528) by Francisco Delicado.
The pestiño is related to the Moroccan shebbakiyya, which suggests a possible common origin, perhaps Andalusian.
However, the pestiño is usually prepared for Christmas or Easter while the shebbakiyya or chebakia is consumed during the month of Ramadan.
Few presentations are missing to extol this sweet of flour dough fried and accompanied by sugar or honey.
Francisco Delicado also refers in his work to sopaipas. This dish is again rooted in Andalusian Arab culture, whose name comes from the Andalusian romance xopaipa (bread dipped in oil), which in turn comes from the diminutive of the Germanic word suppa, which is supaypa (bread dipped in liquid).
8. The Gañotes
They are a traditional sweet of the villages of the Sierra de Grazalema, although its origin is in Ubrique.
It is consumed especially during Easter and is made with eggs, cinnamon, sugar, lemon zest, olive oil and sesame.
It is then rolled in the shape of a cane and fried. Those with a sweet tooth will say that a good drizzle of honey to crown this delicacy never hurts.
9. Crazy cake
The torta loca is probably the most popular (and instagrammable) sweet of the province of Malaga. In its beginnings it was the Tejeros, one of the great families of confectioners in Malaga, who started making it.
This delicacy consists of two puff pastry discs with pastry cream and orange glaze on top. Sometimes it is topped with half a cherry.
10. The cake of Cordoba
An icon of Cordovan pastries is, of course, the Cordovan cake. You can find this circular cake made with puff pastry and filled with angel hair or cider in practically any cafeteria in the province.
11. English cake
Anyone who decides to visit Carmona for its tourist attractions should not miss the Alcazar, the Roman necropolis, the church of Santa Maria de la Asuncion or the convent of Santa Clara.
Of course, you will not be able to complete your immersion until you try this local delicacy with centuries of history. We are talking about the English cake, a sweet that has managed to transcend beyond the province.
12. The piñonate of Huelva
It is a peculiar fried dough to which boiled honey and pine nuts are added. Another of the typical sweets of Andalusia and a typical elaboration of the mountains of Huelva.
13. The Piononos
This charming Andalusian dessert is reminiscent of the Spanish-Muslim cakes that were made around the 11th century. It is said that this sweet is inspired by Pope Pius IX.
The pionono consists of two distinct parts: the sponge cake base rolled into a cylindrical shape and the toasted cream that crowns this delicacy. The Santa Fe bakery prepares this delicacy daily.
In Almonte (Huelva) one sweet stands out above all: pezuñas. Indeed, this snack is shaped like a horse’s hoof, prepared with sponge cake, syrup, custard, custard cream and shredded coconut.
In the Hierro confectionery, one of the oldest in town, they still prepare this sweet using traditional manufacturing methods.
14. Dulce del Paraíso (Paradise candy)
It is an ancient dessert of the custard family with the addition of the ancestral and abundant almonds and sponge cakes, which in the Alpujarra are justly famous. It was once known throughout the Alpujarra of Almeria.
15. Half Moons
Composed only of meringue and sponge cake, they are one of the favorite Andalusian desserts of the people from Almeria, according to Turismo Andalucía.
The preparation has no secrets: beaten egg whites and powdered sugar for the meringue that will be mounted on an exquisite sponge cake.
16. Alcalá Cake
A completely handmade product, with a unique flavor, different from any other confectionery elaboration, subtle. Its uniqueness lies in its crunchy and delicate texture. Alcalá cakes consist of a mixture of wheat flour and lard to which water is added to obtain the dough in question.
The result, having added cinnamon, lemon zest, sugar and sesame seeds, is a traditional and crunchy snack, one of the typical Andalusian sweets.
17. El rosco de Jesús and the hornazo.
While the rosco de Jesús and the hornazo are two typical Andalusian desserts, they are especially known in Jaén during Easter.
The latter is also popular in Granada, Almeria and Castilla la Mancha and is an olive oil cake topped with a hard-boiled egg, preserving its shell, in the center.
18. More Andalusian desserts that are pure tradition
- Lechevieja. The origin of this drink is in Valdepeñas (Jaén) and consists of a kind of mistela or popular milk-based liqueur.
- The mantecao has been consolidated as part of the Spanish pastry tradition although its origin is Andalusian, especially concentrated in Estepa, where you will find this and other typical desserts of Andalusia. Taste handmade delicacies in any of its stores and factories, visit the Chocolate City or the Mantecado Museum or take a heritage tour.
- Tocino de cielo. Although it is known and consumed throughout the country, this sweet was born in the 14th century in the convent of Espíritu Santo de Jerez.
- In Atajate (Malaga) are very popular enredadillos, for its uniqueness and because they owe their name to the appearance of mesh or grid.
- The municipality of Alosno, located in the region of Andévalo (Huelva), beyond being known for being the birthplace of the Fandango, hides one of the most genuine Andalusian desserts: the cagajones de puño. It is a fried dough made of flour, sesame seeds, oil, water, sugar and eggs that can be eaten hot or cold.
- Another typical sweet of Alosno’s gastronomy is engañabobos, a variant similar to pestiños.
- Almojábanas. They are a kind of cake, fritter or frying pan fruit, inheritance of the Arab confectionery in tradition and in the permanence of its name that comes from the Arabic al-muyabbanat (cheese).
- Moorish carrot cake. This sponge cake is still a carrot cake (carrot cake for modern people) but with the singularity of being made with carrot morá, which is grown specifically in the village of Cuevas Bajas, in the northeastern area of Malaga. The result is always delicious.