Most of our desserts and candies have Muslim roots. We emphasize the ‘alfajores’ at Christmas. They are processed with almonds toasted worn out and honey and agglutinated with perforated thinly bread roll and drops of bergamoto; the bread of ‘higos’ is composed of almond and dried figs and drops of brandy; the ‘mantecados’, a very crumbly shortbread, the cakes of Pascua, the ‘Cordiales’ of almond and the 'bilbaos'. In important celebrations it is also offered the typical ‘milhojas’ and the ‘tortada’ made of drunk syrup sponge cake, angel hair, egg cream and meringue.

The typical candies of Carnival are ‘picardías’, that is carameled ball of covered toasted sugar almond, and the ‘chochos’, a covered ball of anise and sugar with a hazelnut in its interior. During the Easter we process the so called ‘torrijas’ , sliced of milk bread soaked and rolled in beaten egg, fried in oil and dusted with sugar and cinnamon, and the ‘hornazos’, processed sweet bread with flour, sugar and ‘matalauva’ with a boiled egg like colophon. And, finally, during the festivity of the pattern San Clemente, the 23rd of November, the Pie of San Clemente and the Bread of Alá, are also cooked.