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Almonds roasted in caramel. Almendras garrapiñadas . Angel Robledo / ©  ICEX

Almonds roasted in caramel. Almendras garrapiñadas . Angel Robledo / © ICEX

Spanish Bakery & Confectionery

Confectionery

The world of Spanish confectionery reflects the variety of the country's regional cuisine. It would be almost impossible to list all the different types of specialty confectionery, although some of these sweets are well known outside their local area and are enjoyed all over the country. This is the case, for example, of the yemas de Santa Teresa, the typical sweets of Ávila (a historical city located in Castile-León) made with egg yolk and sugar; the guirlache, a type of nougat made with toasted almonds and melted sugar; or crystallised or confitted fruits, whose best-known versions can be seen in the candied fruits known as Frutas de Aragón, which are covered in chocolate and available in many pastry shops of Zaragoza, Teruel, Huesca and a lot of towns of Aragón region.


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