Spain has a long tradition of sweets, with a wide range of delicious treats that pair perfectly with a cup of coffee. From the turrones of Alicante and Jijona to the mantecados and polvorones of Seville, Spanish sweets are a testament to the country’s rich culinary heritage. Many of these confections have their roots in Moorish, Jewish, and Christian traditions, reflecting the diverse cultural influences that have shaped Spain over the centuries. Whether you’re in the mood for something light and airy like churros or craving the rich, nutty flavors of mazapán, there’s a Spanish sweet to satisfy every palate.
One of the most iconic Spanish sweets is the churro, a fried dough pastry that is often enjoyed for breakfast or as a snack. Crispy on the outside and soft on the inside, churros are best dipped in a thick, rich chocolate caliente or enjoyed with a sprinkle of sugar. In Madrid, Chocolatería San Ginés is the go-to place for churros, with locals and tourists alike flocking to this 19th-century café for their fix. For a more modern twist, head to Chök in Barcelona, where you can find churros filled with everything from dulce de leche to matcha cream.
Another must-try is turrón, a nougat-like confection made from honey, sugar, egg white, and toasted almonds. Originating in the Valencian towns of Jijona and Alicante, turrón is a popular Christmas treat, but it’s enjoyed year-round. Turrón de Alicante is hard and brittle, while turrón de Jijona is softer and more chewy. For a taste of the best, visit Turrones Vicens, a family-run business that has been making turrón since 1775. Their innovative flavors, like gin and tonic or mojito, offer a modern twist on this classic sweet.
In the southern region of Andalusia, mantecados and polvorones are the stars of the holiday season. These crumbly, shortbread-like cookies are made with lard, flour, and sugar, and are often flavored with cinnamon, lemon, or sesame seeds. While they’re typically enjoyed during Christmas, many bakeries sell them throughout the year. In the town of Estepa, known as the “city of mantecados,” nearly every street is lined with bakeries producing these delicious sweets. For a truly authentic experience, visit La Colchona, a bakery that has been making mantecados since 1850.
Mazapán, or marzipan, is another Spanish sweet with a long history. Made from ground almonds and sugar, mazapán is often shaped into small figures or used to fill pastries. In the city of Toledo, the Convento de San Clemente is renowned for its mazapán, with recipes that date back to the 13th century. Visitors can watch the nuns as they carefully shape and paint each piece, creating intricate designs that are almost too beautiful to eat. For a more modern take, try the mazapán at Santo Tomé, where you’ll find flavors like orange, chocolate, and pistachio.
For those with a taste for something more exotic, piononos from Granada are a must-try. These small, cylindrical pastries are made with a sponge cake soaked in syrup, filled with cream, and topped with a caramelized sugar crust. Named after Pope Pius IX (Pio Nono in Spanish), piononos are a specialty of the town of Santa Fe, just outside Granada. The original recipe is a closely guarded secret, but you can taste the authentic version at Pastelería Ysla, where the pionono was first created in 1897.
In the north of Spain, sobao pasiego from the Cantabria region is a simple yet delicious treat. Made with just four ingredients—flour, sugar, butter, and eggs—this dense, buttery cake is perfect for breakfast or an afternoon snack. Traditionally baked in a wood-fired oven, sobaos are sold in nearly every bakery in the Pas Valley, but the best are found at El Macho, a family-run bakery that has been making sobaos for over a century. Their secret? Using only the freshest, local ingredients.
No discussion of Spanish sweets would be complete without mentioning the ensaimada, a spiral-shaped pastry from the island of Mallorca. Made with a sweet, yeast-based dough and sprinkled with powdered sugar, ensaimadas are often filled with cream, chocolate, or angel hair (a type of pumpkin jam). In Palma de Mallorca, Forn Fondo is the place to go for an authentic ensaimada, with a recipe that has been passed down through five generations of bakers.
Finally, for a true taste of Spain’s Moorish heritage, try the pestiños of Andalusia. These small, fried pastries are made with a dough flavored with aniseed and orange zest, then coated in honey or sugar. While they’re traditionally eaten during Holy Week and Christmas, pestiños can be found year-round in the bakeries of Seville and Córdoba. For a modern twist, visit Confitería La Campana in Seville, where you’ll find pestiños flavored with everything from chocolate to coconut.
Whether you’re a fan of rich, nutty flavors or light, buttery pastries, Spain’s sweets offer something for everyone. With a cup of coffee in hand, these delicious treats are the perfect way to experience the country’s vibrant culinary heritage.
