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Sweets and desserts

The chioce of desserts and sweets, that the Spanish cuisine offers, can definitely be compared to the dish variety in this country. Usually each region has its own traditional dessert, containing fruit or spices characteristic of this region. Confectionery in Spain can boast a centuries- long history dating back to Roman times, when the Iberian Peninsula was rich in honey. Popular sweets are rosquillas (a kind of doughnuts), biscuits and choux pastry cakes.

The influence of the Arab cuisine can be seen today in sweets such as marzipan, turron (a kind of nougat) and alfajor (a crumbly cookie with caramel) which occur not only in Andalusia but also in other parts of the country. Some of the confections are related to Christian holidays, for example roscon de Reyes (Three Kings cake) or Christmas sweets: turron, polvoron (Andalusian Christmas shortbread), peladillas (sugared almonds) or pestinos (deep-fried pastries).

Most Spanish confections are based on one very important ingredient, namely almonds, which are grown in many regions of the country. Chocolate is most often an ingredient of different desserts or is used for decoration, but it is also served as a drink together with churros (long pieces of deep-fried pastry). The morning coffee is usually served with magdalenas (Spanish cupcakes) or sobao (traditional Spanish sponge cake). Natillas ( a kind of milky custard) and cuajada ( cheese made from curdled milk similar to yoghurt in consistence) are the most common desserts throughout Spain.

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