#isolationbaking: Spanish rajadillo

#BakingFriday for #isolationbaking goes back to Spain with this unique document from the Archivo Histórico Nacional: a long set of policies and best practices for the master pastry chefs in Spain, signed by Carlos III. The book, available at http://www.archivesportaleurope.net/ead-display/-/ead/pl/aicode/ES-28079-AHN9/type/fa/id/ES-28079-AHN-UD-172315/unitid/ES-28079-AHN-UD-172315+-+ES-28079-AHN-UD-2815208/search/0/gremio+de+maestros+confiteros+de+Madrid, does not include the whole recipes (every master had his own secrets!), but the guidelines on the allowed proportions and food safety. Reading through it, we were particularly interested in the “rajadillo”, a “type of marmalade made with almonds soaked in water and sugar”. We believe it is the ancestor of the modern “Almendras Garrapiñadas”.


• 300 g almonds with skins
• 150 g sugar
• 55 ml water

• 300 g de almendras con piel
• 150 g de azúcar
• 55 ml de agua

Screenshot 2020-05-22 14.57.07


1. In a heavy bottomed frying pan add the almonds, sugar and water and heat over a medium flame for 10 minutes, moving all the time, until caramelised.
2. Remove from the pan and spread out over the clean kitchen work surface, separating the almonds, and allow them to cool.
3. Store in a glass jar with a lid, unless you eat them all first!

1. En una sartén se pone las almendras, el azúcar y el agua.
2. Se pone al fuego medio, removiendo durante 10 minutos hasta que se caramelicen.
3. Se sacan de la sartén y se extienden en la piedra de mármol y se separan unas de otras hasta que se enfríen.
4. Guardar en recipiente de cristal cerrado.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s