Traditional sweets. (Turrón, polvorones, mazapán, Roscón de Reyes, etc.) Origin and traditions. 1- Turrón (Nougat) is a confection made of honey, sugar and egg white, with toasted almonds or other nuts. 2- Roscón de Reyes (Kings' ring) is a Spanish cake pastry traditionally eaten to celebrate Epiphany. It is traditionally eaten on January 6, during the celebration of the "Día de Reyes" (literally "Kings' Day”). Christmas in Spain is all about sweets, therefore one is certain to always find an elegant tray filled with homemade or store-bought Christmas delicacies in almost every Spanish house. Production of these Christmas sweets begins months before the holiday season in anticipation to the popular demands for them. The Spanish do and give in to sweet temptations... and so should you. Discover what these sweets are and serve them in your own Christmas table!!! 1. Polvorones: These typical Spanish Christmas sweets are often compared to biscuits, but with a drier consistency. 2. Mazapán: Legend goes that during a food scarcity, nuns from the town of Toledo used eggs and almonds (the only ingredients left) to confection a sweet almond paste that saved the town from starvation. 3. Tronco de Navidad: A spongy Christmas cake roll that is layered with mousse, covered with thick chocolate frosting and decorated with marzipan holly leaves, mushrooms, raspberries, etc. 4. Mantecados: These are traditional “biscuits” very similar to polvoroves for its crumbly, light consistency, but are made mainly from lard and sugar. http://www.spain-recipes.com/spanish-christmas-sweets.html Information about Spanish Christmas. http://www.donquijote.org/culture/spain/society/food/christmas-sweets.asp Information about Christmas sweets http://www.youtube.com/watch?v=t39vaGoM0ck How to make a nougat mousse..