Ametlla de Mallorca
The almond of Mallorca, an EU protected geographical indication, grown across the island and central to Mallorcan baking and ice cream.
Ametlla de Mallorca is the island's almond, recognised as an EU protected geographical indication. Almond trees cover much of the Mallorcan interior, concentrated in the Pla, and their late-winter blossom is a landmark of the island's calendar. Sold raw or roasted, with or without skin, the almond is the heart of Mallorcan sweets: it is ground into the gató d'ametlla (the flourless almond cake served with almond ice cream), turned into turrón, and stirred into the island's famous almond ice cream.
How it's served
Raw or roasted as a snack; ground into gató d'ametlla, turrón and Mallorcan almond ice cream.
- Origin
- Mallorca
- Etymology
- Ametlla is the Catalan word for almond.
Frequently asked
What is Mallorcan almond used for?
Mostly for sweets. It is ground into gató d'ametlla, the island's flourless almond cake, made into turrón, and churned into Mallorca's well-known almond ice cream. It is also eaten simply, raw or roasted.
When do the Mallorcan almond trees blossom?
In late winter, roughly late January into February, when the groves across the island turn white and pink — one of the island's most photographed seasonal sights.
Related terms
- Gató d'ametllaMallorcan almond cake: a dense, gluten-free sponge built almost entirely from ground almonds, lemon zest and eggs. Served with almond ice cream.
- TurrónSpanish almond nougat eaten at Christmas. Two main styles: Jijona (soft, blended) and Alicante (hard, with whole almonds).
- EnsaïmadaSpiral-shaped Mallorcan pastry made with pork lard (saïm), dusted with powdered sugar. Plain or filled with cabello de ángel, cream or chocolate.