At Christmas time, Spanish homes feature traditional dishes that have been popular for generations and are part of the holiday rituals. From exquisite appetizers to sweet baked goods, every region of Spain brings something unique to the Christmas table. Here are some of the signature dishes that have their place in holiday celebrations across Spain.
Sopa de Almendra (Almond Soup)
In some regions of Spain, especially Andalusia, a delicate, creamy almond soup reigns supreme on Christmas Eve tables. It consists of ground almonds, garlic, bread and oil, which together create a subtle, velvety flavor. Almond soup is a symbol of closeness and warmth, which is part of the festive atmosphere of Christmas.
Besugo al Horno (Baked cod)
Baked cod is a classic dish that plays an important role on Christmas Eve tables, especially in central and northern Spain. The tradition of eating it dates back to the days when fish was one of the few meat dishes allowed during fasting. Today, baked cod, often seasoned with lemon, garlic and herbs, is prepared in the oven and served with potatoes or roasted vegetables.
Cochinillo asado (Roasted Piglet)
Roasted piglet, or cochinillo asado, is a dish that is particularly popular in regions such as Castilla y León, where it is a symbol of abundance and happiness. Although it doesn't appear on every home's Christmas Eve table, it is readily served at festive dinners on Christmas and New Year's Day.
Turrón - Christmas sweet treat
Turrón is one of the oldest and most famous sweet holiday treats in Spain, present on tables since the 16th century. It consists mainly of almonds, honey, sugar and eggs and comes in different versions: soft (turrón blando) and hard (turrón duro). Modern variants of turrón also offer various toppings, such as chocolate, nuts and dried fruits, which delight in a festive atmosphere and evoke memories of family gatherings.
Polvorones and Mantecados - Crispy Christmas cookies
Polvorones and mantecados are traditional Spanish cookies that are an integral part of holiday desserts. Mantecados, cookies made with lard, are light and melt in the mouth, while polvorones contain powdered sugar and have a distinctive crispness that is prized throughout Spain. These cookies, somewhat reminiscent of Polish gingerbread, are available in a variety of flavors, such as cinnamon, lemon and even chocolate.
At Christmas, Spaniards celebrate family time, hearty cuisine and centuries-old traditions. In addition to the aforementioned foods, many regions offer other Christmas specialties. Regardless of regional differences, the Spanish holidays are a time when flavors and traditions intertwine to create a unique atmosphere of celebrating together.
Panettone - An Italian delicacy on the Spanish table
Although panettone has its roots in Italy, it has also become very popular in Spain, especially at Christmas time. This unique, sweet yeast dough with a distinctive dome shape is slightly sweet and full of tasty additions such as raisins, candied orange and lemon peel. Over the years, modern versions of this cake have also emerged, featuring flavor variations such as chocolate, nuts and coffee.
Recipe for Polvorones
Engredients:
- 250 g flour
- 125 g of lard or butter (at room temperature)
- 100 g powdered sugar + extra for sprinkling
- 100 g ground almonds
- 1 teaspoon cinnamon (optional)
- pinch of salt
Preparation: Preparation of flour and almonds: In a dry skillet, gently roast flour and ground almonds until they turn golden and begin to emit a pleasant aroma. This adds a distinctive flavor. Then cool them down.
Mixing ingredients: In a bowl, beat the lard or butter with the powdered sugar until the mixture is smooth and uniform. Add cooled flour, almonds, cinnamon and a pinch of salt. Mix everything thoroughly until a dough forms. The mass should be slightly loose, but can be formed with your hands. If the dough is too dry, add 1-2 teaspoons of milk.
Forming cookies: From the dough, form balls about 2.5 cm in diameter and gently flatten them. Arrange the cookies on a baking tray lined with baking paper, keeping small gaps.
Baking: Preheat the oven to 180°C and bake for about 12-15 minutes, until lightly browned. The cookies are delicate, so be careful not to burn them.
Sprinkle with powdered sugar: When the cookies have cooled slightly, but are still warm, sprinkle them generously with powdered sugar.
Serving: The cookies are ready to eat when they have cooled completely. Their crumbly texture makes them literally melt in your mouth!
