I · The heritage
Almond, honey and anise
Almost everything now called traditional in Almería's pastry starts from three pantries: almonds from the sierra and the Andarax valley, rosemary and thyme honey, and anise. The Alpujarra's soplillos — egg white, sugar, almond and lemon — or the honey-and-almond alfajores pressed between wafers are cited as a Moorish legacy; the turrón one family in Olula de Castro still cooks over a wood fire uses the same ingredients.
The almond also has a visiting season: the almond trees of the valley and the Alpujarra blossom between late January and February, in the depths of low season. A reason to go up, and to come back down with a box.
→ The almond, in Local produce
