Are almond-based products in Mallorca typically made from sweet almonds, bitter almonds, or a mix?

Almond-based products in Mallorca are typically made primarily from sweet almonds rather than bitter almonds. Sweet almonds are the preferred variety due to their milder flavor and suitability for a wide range of culinary applications, from pastries and marzipan to local sweets and traditional dishes. The island’s rich almond-growing heritage emphasizes these sweeter varieties, which are prized for their versatility and pleasant taste.

Bitter almonds, on the other hand, contain compounds that can be toxic if consumed in large quantities and are therefore used sparingly, often in very controlled amounts or processed to remove harmful components. In Mallorca, they are not commonly featured in everyday almond products, though they might sometimes be included to create specific traditional recipes that require their distinct, more intense flavor, often in combination with sweet almonds to balance their effects.

When visiting Mallorca, most almond-flavored treats you encounter—from the famous ensaïmada filled with almond cream to the local nougat known as turrón—are crafted using sweet almonds. These ensure the final product is both safe and enjoyable for all palates. Thus, while the occasional use of bitter almonds cannot be ruled out entirely in traditional or artisanal recipes, it is the sweet almond that dominates the island’s almond-based culinary landscape.