Many of the local sweets are derived from old convent and Moorish recipes
This region has plenty for the sweet of tooth
Sweets typical of Jaén have their roots mainly in two sources: Moorish al-Andalus and traditional Catholic convent recipes. Of the latter, perhaps the most famous are yemas de Santa Úrsula, a confection of sugar, almonds, and egg yolks which originated with the sisters of the now closed convent of St. Ursula. Also a must: pestiños (fried dough glazed or sprinkled with sugar); alfajores (cylindrical, also based on almonds); tortas de manteca (butter tarts); and gachas, made with wheat flour, milk, lemon zest, cinnamon, anise, salt, sugar, and olive oil, often accompanied by honey.
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