With the arrival of Christmas, all families are preparing for a time to spend some great days with the family, enjoy the holidays, go out to see the Christmas lights … But if there is something really common to everyone with the arrival of Christmas time, it is that the typical sweets of this time cannot be missed at home. That is why from Dulces La Ponderosa we tell you the most consumed Christmas sweets in Spain.
Among the Christmas sweets, there are the typical mantecados and polvorones but also, some places in Spain stand out for some sweets that are typical only of the area. Let’s discover them!
Traditional Estepa mantecado
Known as Mantecado in the South and in the north of Spain and Madrid as polvorón, it is impossible to talk about Christmas without these traditional products. Due to the long history and the amount of ice cream industry that we have precisely, our Estepa area (Seville) is at the forefront in terms of powder production. This product whose origin is totally Andalusian, is a typical specialty of this time, the traditional ones, made of cinnamon, of lemon, all of them have the same base; lard, sugar, flour, toasted almonds and cinnamon. There are many varieties that are already marketed today. Discover all that we offer from Dulces La Ponderosa in our Online store
Wine donuts from Malaga and La Mancha
Another product that is not lacking on a table at Christmas, this kind of sugary white donuts with a touch of sweet wine are a specialty in Malaga, as it is made with local wine. As for its basic ingredients, we cannot miss olive oil, flour, lemon zest, sesame, brandy, wine, sugar in the dough and icing sugar as a topping that gives it a more Christmas-like white look. Oh and watch out for the thickness! Normally these delicacies are usually 1 to 2 cm.
Alfajor version of Medina Sidonia in Cádiz
Elongated and golden, the most typical are almond, without a doubt we are talking about alfajores. Although, if there is a place in Spain where these sweets take center stage at Christmas, it is in Medina Sidonia (Cádiz) due to the tradition and peculiarity of its product, as well as its shape. According to experts in cutting them, almonds should be appreciated. Along with almonds, hazelnuts, honey, breadcrumbs, are the ingredients that make this Christmas sweet one of the most desired by the most demanding palates, also in Medina Sidiona sesame, cinnamon, coriander and matalaúva make this Christmas sweet is peculiar, reaching its consumption the rest of the year.
Roscón de Reyes
If we talk about a typical Christmas sweet, that is the Roscón de Reyes. Unlike other products, the roscón is only consumed at Christmas, not at any other time of the year and within this very important date, on Three Kings Day. The Roscón de Reyes is a sweet filled dough bun, the most typical of whipped cream or cream, although there are already variants of truffle, chocolate and garnished with candied fruit. The peculiarity of this sweet is inside, inside the filling there are hidden small figurines that symbolize luck, bad luck …, coins, bills or the traditional bean with which you have to pay for next year’s.
Jijona nougat and Alicante nougat
For lovers of nougat, surely at home there is no lack of white nougat from Jijona, or hard nougat from Alicante. It is true that if we talk about nougat then we will find a great variety, chocolate, crunchy, pistachio … but Alicante nougat is the most traditional. Peeled almonds, honey, sugar and egg are the perfect combination for a well-known product in the area that is surely not missing on your Christmas table.
Toledo marzipan
Either you are one of those who loves marzipan or you do not like it at all, when we talk about marzipan there is no middle ground, perhaps it is because of its texture, ingredients … With its fun shapes, of little fish and flowers, marzipan is another of the typical products consumed in Spain at Christmas. Although it is true that in Toledo it is consumed all year round, at Christmas it becomes one of its star products, whose tradition dates back to 1577. Almonds, powdered sugar, lemon zest, egg, water and canala are the foundation of this Christmas candy. In Toledo there are also the famous marzipan eels that are decorated with candied fruits and are filled with fruits, angel hair …
Andalusia pestiños
It also shares the season with Easter and is very typical of Andalusia. With an elongated shape and bent corners and made with flour and matalauva dough, fried in olive oil, passed through honey and dusted with sugar, the history of this product can be traced back to the 16th century. Also known,
especially in the south of Andalusia, Córdoba and Málaga, as Borrachuelos and as Carnival Orellas in Galicia, because this sweet is consumed precisely at this time, Carnival, the pestiños spread to all Mediterranean countries such as France, Italy, Portugal … .
Peladilla from the Valencian Community
The Valencian Community rises with the title of the most important production company in Spain. Although there are already chocolate ones, the most typical and well-known are the white ones. To make them you will only need peeled and whole almonds, icing sugar, water and a teaspoon of cinnamon. Spread them on the tray with the other nougat so that your Christmas table is spectacular.