The Delights of Nuts in Spanish Cuisine

Spanish cuisine is renowned for its richness of flavors and the expert use of local ingredients. Among these, nuts play a key role, enriching sweet and savory dishes with their crunchiness and unique flavor. Almonds, walnuts, pine nuts and pistachios are just some of the examples of dried fruit in Spanish cuisine. Let's discover together some of the most iconic recipes that use these precious ingredients.

Table of Contents

1. Turrón
2. Polvorones and Mantecados
3. Panellets
4. Ajoblanco
5. Fruit Salad Secos
6. Coca de Sant Joan
7. Mazapán
8. Romesco sauce

Turrón

Origins and Traditions

Turrón is one of the oldest and most loved Christmas desserts in Spain. Its origins date back to the Middle Ages, when the Arabs introduced sweets based on honey and almonds to Europe. Every Christmas, Spanish families prepare and consume Turrón as part of their festive traditions.

Ingredients:

• 500 g of almonds peeled
• 300 g of sugar
• 300 g of honey
• 2 egg whites
• Wafers for desserts

Procedure:

1. Toast the almonds in the oven at 180°C for about 10 minutes.
2. Dissolve the honey and add the sugar until completely dissolved.
3. Beat the egg whites until stiff and fold them into the honey and sugar mixture.
4. Mix over low heat until the mixture thickens, then add the toasted almonds.
5. Pour everything onto a wafer paper, cover with another sheet, and let cool.
6. Cut into pieces and serve.

Polvorones and Mantecados

Origins and Traditions

Polvorones and Mantecados are typical biscuits from southern Spain, originating from Andalusia. They are mainly prepared during the Christmas season and are characterized by their crumbly texture.

Ingredients:

• 250 g lard
• 500 g of flour
• 200 g icing sugar
• 100 g of chopped almonds
• 1 teaspoon cinnamon
• Grated lemon zest

Procedure:

1. Toast the flour in the oven at 150°C for about 30 minutes.
2. Mix the lard with the powdered sugar until creamy.
3. Add the toasted flour, almonds, cinnamon, and lemon zest.
4. Knead, roll out the dough, and cut with cookie cutters.
5. Bake at 180°C for about 15 minutes, let cool, and sprinkle with icing sugar. veil.

Panellets

Origins and Traditions

Panellets are traditional Catalan sweets prepared for All Saints' Day. These almond and potato desserts are often decorated with pine nuts, almonds or walnuts.

Ingredients:

• 500 g ground almonds
• 400 g of sugar
• 200 g boiled and mashed potatoes
• Grated zest of one lemon
• Pine nuts, walnuts, almonds to decorate
• 1 egg for brushing

Procedure:

1. Mix the ground almonds, sugar, lemon zest, and mashed potatoes.
2. Shape into balls and decorate with pine nuts, walnuts, or almonds.
3. Brush with beaten egg and bake at 200°C for 10-12 minutes.

Ajoblanco

Origins and Traditions

Ajoblanco is a cold soup typical of Andalusia, much appreciated during hot summer days. Its origin dates back to Roman times, when simple ingredients such as almonds and stale bread were used.

Ingredients:

• 200 g blanched almonds
• 2 cloves garlic
• 100 g stale white bread
• 1 liter cold water
• 100 ml of olive oil
• 2 tablespoons white wine vinegar
• Salt to taste
• White grapes or melon for serving

Procedure:

1. Soak the bread in cold water for 10 minutes.
2. Blend the almonds, garlic, squeezed bread, oil, vinegar, and salt.
3. Add the water slowly until smooth.
4. Refrigerate for at least 2 hours and serve with grapes or Melon.

Dry Fruit Salad

Origins and Traditions

Dry Fruit Salad is a rich and nutritious salad, perfect for a light lunch. The use of dried fruit adds a crunchy and flavorful touch, making it a versatile dish loved throughout Spain.

Ingredients:

• Mixed Salad (lettuce, rocket, spinach)
• 100 g of walnuts
• 100 g almonds
• 100 g of hazelnuts
• 50 g of pistachios
• Goat cheese to taste
• 1 green apple, sliced
• 1 pear sliced
• Olive oil
• Balsamic vinegar
• Salt and pepper to taste

Procedure:

1. Arrange the salad on a serving plate.
2. Add dried fruit, slices of apple and pear, and goat cheese.
3. Season with olive oil, balsamic vinegar, salt and pepper.

Coca de Sant Joan

Origins and Traditions

Coca de Sant Joan is a typical cake from Catalonia, prepared for the feast of Saint John. Decorated with candied fruit and pine nuts, it represents a colorful and festive dessert.

Ingredients:

• 500 g of flour
• 100 g of sugar
• 100 ml of milk
• 100 ml olive oil
• 3 eggs
• 25 g of fresh brewer's yeast
• Grated lemon zest
• Fruit candied fruit (cherries, orange)
• Pine nuts
• Slivered almonds
• Icing sugar

Procedure:

1. Dissolve the yeast in the warm milk.
2. Mix flour, sugar, lemon zest, and salt.
3. Add milk with yeast, oil, and 2 eggs. Knead the dough and let it rise for 2 hours.
4. Roll out the dough, decorate with candied fruit, pine nuts, and almonds.
5. Brush with the remaining egg and bake at 180°C for 20-25 minutes. Dust with powdered sugar.

Mazapán

Origins and Traditions

Mazapán, or marzipan, is a typical dessert from Toledo, famous for its softness and sweet flavor. It is traditionally shaped into decorative shapes, making it not only delicious but also beautiful to look at.

Ingredients:

• 250 g blanched almonds
• 250 g icing sugar
• 1 egg white
• Grated lemon zest

Procedure:

1. Crush the almonds until you obtain a flour.
2. Mix the almond flour with icing sugar and lemon zest.
3. Add the egg white and knead.
4. Shape the marzipan into decorative shapes and leave to dry.

Romesco sauce

Origins and Traditions

Romesco sauce is a sauce originally from Catalonia, used to accompany fish, meat, and vegetable dishes. It is a rich and tasty sauce, made with tomatoes, peppers and dried fruit.

Ingredients:

• 4 tomatoes
• 1 head of garlic
• 2 dried red peppers
• 50 g almonds
• 50 g of hazelnuts
• 1 slice of bread
• 100 ml olive oil
• 1 tablespoon wine vinegar
• Salt and pepper to taste

Procedure:

1. Roasting tomatoes and garlic in the oven at 200°C for 20 minutes.
2. Soak the peppers in hot water for 15 minutes.
3. Blend the tomatoes, garlic, peppers, almonds, hazelnuts, bread, oil, vinegar, salt, and pepper until smooth.

The fruit In Spanish cuisine, dried figs aren't just an ingredient, but a tradition that enriches the country's culinary culture. Try these recipes and indulge in the authentic flavors of Spain!