Guía rápida para elegir tu turrón sin volverte loco
Llegas a Casa Mira y te pasa como cada diciembre: el mostrador parece un escaparate de joyas comestibles, y tú,
Almond tiles are a discreet and modest sweet, but with character. One of those that crunch with elegance, without the need for fireworks and last in the windows of confectioneries, no matter how many years go by. They don’t need marketing campaigns, they don’t advertise on television, they don’t have
Its name, in case anyone is confused, has nothing to do with construction. Well, a little yes. The almond tile is so called because of its curved shape, which is reminiscent of the tiles that cover the roofs of traditional houses. And, like those shingles, they stand up to whatever you throw at them: the passage of time, changing fashions and competition from triple chocolate chip cookies filled with caramel lava.
Although today tejas are eaten all over Spain and abroad, their specific origin has a name and a surname: Tolosa, Guipúzcoa, Basque Country. It was 1924 when a pastry chef, Luis María Eceiza, decided to adapt a Catalan recipe to the taste of his Basque customers. He was asked to come up with something light, to go well with the hearty meal at the Asador Casa Julián, and he came up with these paper-thin cookies, with almonds, egg whites and a little butter. Et voilà. Without knowing it, Eceiza had just created a classic.
The recipe for almond tiles has no great mysteries, although there are a couple of tricks that should be respected. The star ingredient, of course, is the almond. If possible, of the marcona variety, which is the queen of almonds: sweet, round, fleshy and with more flavor than many tea pastes put together. Egg whites, sugar, flour and melted butter are added to the rolled almonds. Some add vanilla or a touch of citrus (lemon or orange), but it is not essential.
The grace lies in the proportion and, above all, in how they are baked: the dough is carefully distributed in thin layers on baking paper or silicone. Then it is baked for a few minutes, just until the edges begin to brown. And here comes the skill part: as soon as you take them out of the oven, place them on a bottle, a rolling pin or whatever you have at hand with a cylindrical shape. This is where they acquire their famous curved shape.
Of course, you have to be quick. If you blink, they cool down. And if they cool, bye-bye shape. They go from bakery cookie to stiff wafer in a matter of seconds.
Almond tiles have earned their place in confectionery on their own merits. In good confectioneries (such as
Casa Mira
of course) are synonymous with quality. But they also have an endearing touch: many people remember them as “the cookies my grandmother used to put with coffee”. And this is no coincidence.
They are thin, not filling, and have that perfect balance between sweet and toasted that allows you to have three in a row without remorse. Their crunchy, but not dry, texture makes them the ideal companion for a long after-dinner snack, an afternoon tea or a mid-morning treat.
Over the years, roof tiles have adapted. Like all good classics, they have been able to evolve without betraying themselves. Today you can find them with dark chocolate, with toasted egg yolk, with a touch of lemon zest or even with aniseed. Some have larger pieces of almond, others are a little softer, others more caramelized. But they all respect the original spirit: simplicity, flavor and texture.
Almond tiles are not “seasonal” sweets. They are sold all year round. And, the curious thing is that they don’t go out of fashion. Perhaps because they have never been sold as something modern. They have not tried to sneak into the universe of “healthy” desserts (although, mind you, they have less fat than many energy bars). Nor in the universe of Instagram-worthy desserts.
They have remained true to themselves: thin, crispy, golden. Because in a world where everything seems overloaded, coated, battered and reinvented… there is something refreshing about a well-made tile.
Well, this is where it comes in
Mira House
. In our confectionery, which has been around since 1842, we continue to do things the way they should be done: with noble ingredients, classic recipes and lots of love. Our almond tiles are made by hand, one by one, with good almonds, whipped egg whites and the patience needed to make them fine and crunchy as they should be.
You can come and see us at our
store at Carrera de San Jerónimo
in the heart of Madrid. A place where time seems to go at a different pace and where every sweet has a story to tell. Or, if you prefer, you can
buy them online
from the comfort of your sofa and let the crunch come directly to your door.
Because if there is a perfect time to return to the simple, to the authentic and to what is really well done, it is now.
Llegas a Casa Mira y te pasa como cada diciembre: el mostrador parece un escaparate de joyas comestibles, y tú,
La llegada de la Navidad a veces se avisa con un olor. Ese aroma a almendra tostada, azúcar fundente, miel