Sugar free almond guirlache

One of the most popular desserts in Spain over the Christmas season is the almond guirlache.

You will find it in all households, and it is one of the most demanded recipes in December.

Last year, I tried to prepare it with rice syrup and the result was really good!

I added lemon juice to balance the sweetness a bit, but you can also try adding some ginger juice to it, it will give a nice tangy flavour.


300 grams of peeled almonds

4 spoonfulls of rice syrup

The juice of 1 lemon

A pinch of sea salt

Baking paper


Start roasting the almonds. Use a pan without oil and let them brown gently, stirring frequently so they don’t burn. Once roasted, let them cool down.

Meanwhile, mix the lemon juice, salt and rice syrup in a bowl and pour the mixture into a deep pan to caramelize.

Use low heat and do not stop stirring while the syrup is caramelizing. Wait until bubbles begin to form, this will take about 3 to 4 minutes.

Then add the almonds and keep stirring to mix everything well. Leave another couple of minutes until you see that syrup threads form between the almonds.

Turn off and pour on a piece of baking paper. To shape it, place another paper on top and press gently, helping the almonds to stick together.

Once the guirlache is cold, cut it into pieces with a damp, sharp knife.

Cook it with love … and enjoy Christmas!

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