Typical Malaga sweets
In this post we present some of the typical sweets of Malaga. Because autumn is the best season to enjoy the wide range of traditional sweets. Some of which have centuries of history.
Although the main ones are from the capital, typical sweets are also made in other parts of the province.
But if you want to know more about Malaga, visit our blog.
Typical Malaga sweets and some of the province
Wine Roscos (Málaga)
First of all the wine roscos are the classics of Malagueña confectionery. They are made in many workshops throughout the province. Although each one gives it its own personal touch. Among them are those made in Hermanos Montañez, in the district of El Palo. This confectionery, which has more than eight decades of history, dispense them in its workshop in calle Mar.
Crazy Cakes (Málaga)
Two puff pastry discs with pastry cream, an orange glaze and a cherry are the components of the famous madwoman. That is why it is another of the sweets that are most identified with the city of Malaga. Since the 50’s, this product, made by the famous Confitería Tejeros, does not understand fashions.
Because several generations have been delighted with this confectioner’s mouthful. Although the Tejeros workshop dispense them to numerous establishments in Malaga, it also sells them in its own workshop, located in the Fuente Olletas area.
Almond biscuit (Ardales)
The Ardales biscuit or cake is another of those sweets that have acquired provincial fame. In this town in the Guadalteba Valley it is made in all its workshops, the most famous being the one known as ‘El Casillero’. It is very close to the main square. The citrus touch, which is achieved thanks to the grated lemon rind, is the most characteristic of this sweet Ardaleño. It can be purchased in boxes of 450 and 900 grams.
Although on weekends it does not have a definite timetable, it can be bought without problems. A sign next to the workshop indicates the bell of the home of the owners, who always come down delighted to serve foreign customers.
The Christmas sweet par excellence, mantecado, is also made in Málaga. In addition to numerous convents, there are several workshops that make it in a traditional way. And also with respect to the original recipe, but also with some variants. The town that produces the most butter is, without a doubt, Antequera. This is where convents compete with family businesses that have grown in production in recent decades.
There is also a wide variety: cinnamon, lemon, coconut, sesame, extra virgin olive oil or even nougat.
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