Turrón, polvorones and roscón: a guide to Spanish Christmas sweets

From November, Spanish supermarkets clear whole aisles for Christmas sweets. Bars of turrón stack up next to trays of polvorones, marzipan figures and boxes of mixed dulces navideños, and by early January the bakeries are taking orders for roscón de Reyes. If you are new in Spain, the choice can be confusing. This guide explains the main sweets, how to read the labels and when each one is eaten.

For the wider picture of the season, from El Gordo to the Three Kings, see our guide to Christmas traditions in Spain.

Turrón: hard, soft and everything in between

Turrón is the classic Spanish Christmas sweet. The traditional versions are made from almonds, honey, sugar and egg white, and two of them come from the province of Alicante:

• Turrón de Alicante (turrón duro): hard and crunchy, with whole toasted almonds held together by honey and egg white, often on a thin wafer.
• Turrón de Jijona (turrón blando): soft and slightly oily, because the almonds are ground into a paste. It crumbles more than it snaps.
• Other types: egg yolk turrón (turrón de yema, often with a burnt sugar top), chocolate turrón with crisped rice, coconut, praline and many modern flavours.

How to read a turrón label

Turrón de Alicante and Turrón de Jijona are protected by an EU geographical indication (IGP). Bars made under the IGP rules carry the seal of the regulatory council and a quality category. According to the Spanish consumer organisation OCU, the minimum almond content is:

• Alicante, Suprema: at least 60% almonds.
• Alicante, Extra: at least 46% almonds.
• Jijona, Suprema: at least 64% almonds.
• Jijona, Extra: at least 50% almonds.

Both categories must also contain at least 10% honey. A bar without the IGP seal can still be good, but the ingredients list tells you more. Look for almonds near the top and check whether the sweetener is honey or mainly sugar and glucose syrup. Supermarket own brands are often decent value. Our comparison of Spanish supermarkets can help you decide where to shop.

Polvorones and mantecados: the Andalusian classics

Polvorones and mantecados are crumbly shortbread-style sweets made mainly from wheat flour, pork lard and icing sugar. Many come from Estepa, a town in the province of Seville, and “Mantecados de Estepa” has been a protected geographical indication for years. Since 2016, “Polvorón de Estepa” has also been certified under the same regulatory council.

• Polvorón: usually oval, dusted with icing sugar and typically made with almonds. The name comes from polvo, dust, because it falls apart in your mouth.
• Mantecado: usually round, with more flavours, such as cinnamon, cocoa, lemon, coconut or vanilla.
• Olive oil versions: some producers replace the lard with extra virgin olive oil. Check the label if you avoid pork or animal fats.

A common tip for eating them: squeeze the polvorón gently in its paper wrapper before opening it, so it holds together instead of crumbling over your clothes.

Mazapán and other sweets on the Christmas tray

A typical Spanish Christmas tray (bandeja de dulces navideños) mixes several sweets. Besides turrón and polvorones, you will often find:

• Mazapán: almond and sugar paste, often shaped into small figures. Toledo is the best-known origin, and “Mazapán de Toledo” is also a protected geographical indication.
• Peladillas: almonds coated in hard sugar.
• Bombones and chocolate turrón: popular with children and as host gifts.
• Local specialities: in Andalucía you will also see fried and honey-glazed sweets, such as pestiños, and wine-flavoured rings (roscos de vino), often from local bakeries or convents.

If you can’t find a particular regional sweet near you, online Spanish delicatessen shops such as La Mallorquina (ad) are another place to look, especially if you want to send a box to family abroad.

Roscón de Reyes: the sweet of 6 January

The season ends with roscón de Reyes, a ring-shaped sweet bread for Three Kings’ Day on 6 January. It is flavoured with orange blossom water, decorated with candied fruit and sugar, and often filled with cream, truffle cream or custard.

• The surprise: a small figurine is hidden inside. By custom, whoever finds it is “king” or “queen” for the day.
• The bean: many roscones also hide a dried bean (haba). The tradition says that whoever finds it pays for the roscón next year.
• Ordering: good bakeries get busy around 5 and 6 January. Order a few days ahead, and tell them if you want it with or without filling.

Warn children about the figurine and the bean before they take a big bite.

Buying, storing and giving Christmas sweets

• Allergies: almost all of these sweets contain nuts, and many contain gluten, egg or milk. Check labels carefully if you are buying for guests.
• Storage: keep turrón and polvorones in a cool, dry place, away from direct sun. Soft turrón goes oily in a warm kitchen.
• Best before dates: they are printed on the pack. Sweets bought in November will normally last well into January if stored properly, but check each product.
• As a gift: a good bar of turrón or a box of artisan polvorones is a safe present for neighbours, colleagues or your child’s teacher. For more ideas, see our guide to Christmas gift ideas from Spanish shops.

FAQ: Spanish Christmas sweets

What is the difference between turrón de Jijona and turrón de Alicante?

Turrón de Alicante is hard, with whole almonds. Turrón de Jijona is soft, because the almonds are ground into a paste. Both are protected geographical indications with minimum almond and honey content.

Are polvorones vegetarian?

Traditional polvorones and mantecados are made with pork lard, so they are not vegetarian. Some producers make versions with olive oil. Check the ingredients list.

When do Spaniards eat roscón de Reyes?

Mainly on 6 January, Three Kings’ Day, often for breakfast or as an afternoon snack with hot chocolate or coffee, after the children have opened their presents from the Kings.

What does the IGP seal on Christmas sweets mean?

IGP (Indicación Geográfica Protegida) is an EU quality label for products linked to a place. The product must follow a set of rules, including where at least one stage of production happens, and is checked by a regulatory council.

Useful links

• Turrón de Alicante PGI (European Commission)
• Mantecados de Estepa PGI (Foods & Wines from Spain)
• How to choose turrón (OCU, in Spanish)

Disclaimer: This article is general information, not legal or financial advice. Rules and prices change, so check with the official source before you decide. Links marked “(ad)” are affiliate links – NewInSpain may earn a commission at no extra cost to you.