Almonds, marzipan and bienmesabe Almond trees were introduced into the Canaries following the
pans and bienmesabes which are popular Christmas products.
conquest of the archipelago, and have a deep-rooted history
These are joined by yet more habitual and no less traditional
in Gran Canaria. They do not just form part of its natural land-
fayre such as polvorones and mantecados, both also made with
scape (at summit regions and other large areas to the sou-
almonds from the island.
theast of the island), its cultivation also has had deep roots in
There has been a marked increase in the consumption of marzi-
popular culture, (with fiestas held here at winter time when the trees are in bloom). It is a key component in the island’s sweet pastry-making, while also being a key ingredient in a range of meat and fish dishes.
pan (a cake-shaped sugar, almond and lemon peel dessert which is baked after a few days of maturing in a raw state) and bienmesabe (with its creamy texture, ideal for accompanying an egg-flan or an ice-cream, obtained by mixing sugar and crushed almonds
There are local professionals who dedicate their lives to the
with egg yolk), and both are now eaten throughout the year, the
buying and selling of almonds, who describe this island’s al-
former an afternoon accompaniment for coffee or infusion, the
monds as being of great quality due to their sweeter flavour
latter as a dessert in its own right.
and higher levels of fat, making them ideal for desserts. It comes as no surprise that the summit municipality of Tejeda
Yuri Millares, December 2017
is famous for its baking industry, with marzipan and bienmesabe made in the purest artisan style. Almonds also go into other sweet recipes including Canary nougat, typically sold by street sellers at fiestas and which have no connection to the Christmas-style nougats. They are the stars of traditional sweet-making in Gran Canaria, alongside marzi-
Almonds, marzipan and bienmesabe
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