The sale of this nut is one of the most typical scenes in Málaga. Who hasn’t bought a cone of roasted and salted almonds from a street stall in the city center at least once?
The province of Málaga dedicates a significant area to the cultivation, production, and export of almonds, particularly in regions such as the Guadalhorce Valley, the Montes de Málaga, and the Alta Axarquía. One of the main cooperatives specializing in almonds is Almensur, which sells them in various formats and also produces products like candied almonds and nougat.
The Marcona variety, prized for its flavor and larger size, is the most common in Málaga. Other varieties include Largueta and Comuna, and in recent years, the Guara variety has also been introduced.
Málaga’s festival calendar is also linked to almonds, as many towns hold special events to promote this product as a tourist attraction. Examples include Día del Almendro (Almond Tree Day) in Guaro, Día de la Almendra (Almond Day) in Almogía, and the Ajoblanco Festival in Almáchar.
The almond tree’s blossoming is a spectacular sight, painting Málaga’s landscapes in shades of white and pink between January and February.
Almonds are a key ingredient in many traditional Málaga recipes, such as ajoblanco, porra blanca, chivo en salsa (goat in sauce), and the classic meatballs in almond sauce. Just as the Arabs did centuries ago, almonds also play a vital role in Málaga’s sweet cuisine. They form the base of desserts like bienmesabe de Antequera, torta de aceite malagueña, and almond cookies from Ardales. Almonds are also widely used in the making of mantecados and polvorones, which are popular during the Christmas season.
