When you think of European cookies, what comes to mind? Perhaps it's the nostalgic flavors of Italian biscotti or the luxurious, pastry-like treats of France. For some, maybe the English biscuit and a hot cup of tea is the first thing to come to mind. Whatever it is, it's probably not the thought of a plate of Spanish cookies, fresh out of the oven, with scents of almond and citrus.
The most popular cookies in Spain are also some of the best, with flavors unique to the country of Spain and histories that are just as diverse. Each cookie has a story and with it, a flavor, each one just as delicious as the last. These cookies might not be extravagant and covered in fudge or made with decadent ingredients but they are rooted in tradition, which makes them just as special as any other.
Carquinyolis
These cookies could easily be mistaken for the Italian cantuccini from the Tuscany region and while they are technically a form of biscotti, they are slightly different. Several regions across Spain have their own takes on these cookies but in essence, they're made with flour, sugar, eggs, toasted almonds, and occasionally lemon and anise. The cookies themselves are a bit thinner than the cantuccini found in Italy and contain whole pieces of almonds. Similar to Italian biscotti, they're also served alongside a glass of sweet wine and are eaten as a dessert.
Borrachuelos
Hailing from Málaga, these cookies are appropriately named for the process by which they're made: by first soaking in anisette and wine. That's not the only delicious thing about these cookies, though - they can also contain any number of sweet fillings from pumpkin to sweet potato. The cookie dough itself is also flavored with traditional Spanish flavors such as orange peel, anisette, Moscatel wine, fennel, lemon, and olive oil. They're then filled and fried until golden brown before a quick dip in honey and a topping of icing sugar.
Pastissets
These cookies are easily recognizable thanks to their shape which is a crescent moon, and also by their traditionally twisted sides, which are used to tuck and seal the edges of the cookie dough. The most common flavor of these cookies is lemon and lemon peel is used to achieve the bold flavor, but some are also flavored with anisette or olive oil. Traditionally, these cookies are finished with a sprinkle of icing sugar and are meant to be served during tea time as an afternoon snack.
Neula
These wafer-thin cookies are Catalan biscuits that are made of sugar, flour, butter, lemon juice, and whipped egg whites which are responsible for the light and airy texture of the dough. More often than not, these cookies will be rolled into a log-like shape and are commonly eaten during holidays, especially Christmas. Similar to carquinyolis, these are also served with wine, except these are served with cava. Their name, neula, translates to 'nebula' which refers to 'fog,' references the lightness of the cookie itself.
Almendrados
As the name implies, the main flavor in these cookies is almond. In addition to that, lemon zest and sugar are what make these cookies so sweet and vibrant, and they're a popular favorite in Spain. The almond flavor comes from ground almonds which also helps to give these cookies their texture, as well. Similar to the neula cookies, egg whites are also used in this recipe in order to give the cookies a light and airy texture that's also quite soft when bitten into. During the holiday season, those visiting Spain might find these cookies flavored with cinnamon and they're popular in almost every bakery throughout the region. They're also some of the oldest cookies from Spain with origins dating all the way back to the 15th century.
Marquesas
These little cookies have the appearance of cupcakes but are still considered to be cookies due to their batter. They're cooked in muffin tins and are flavored with lemon juice, lemon zest, and are traditionally made during Christmas. By baking them in muffin tins, the cookies themselves are left to remain soft and moist without becoming too overcooked. Ground almonds also go into these cookies which gives them a subtle nutty flavor and a bit of texture in addition to the fluffy interior they have. The cookies will harden just a bit as they cool but will remain tender and pillow-like on the inside, with a bold lemon flavor.