Traditional Extremadura Perrunillas Recipe

The Traditional Extremadura Perrunillas recipe takes us on a delightful culinary journey to the heart of the Extremadura region, known for its rich gastronomic heritage. These cherished pastries, with their origins deeply rooted in Spanish tradition, encapsulate the essence of a time-honored dessert. 

With a delicate blend of ingredients and a process that’s been passed down through generations, these perillas offer a taste of history and a glimpse into the culinary culture of Extremadura. Join us as we unravel the secrets behind crafting these irresistible sweet delights, inviting nostalgia and a newfound appreciation for age-old recipes.

About extremadura perrunillas

Known for their crumbly and tender texture, perrunillas are desserts delight you simply must try when visiting Spain
Known for their crumbly and tender texture, perrunillas are desserts delight you simply must try when visiting Spain

Extremadura perrunillas, a delicious delight with ancient origins, will transport you to the heart of Spanish culinary culture. For years, these delightful delicacies have been a treasured part of Extremadura’s gastronomic legacy, bearing a rich history and an appealing flavor.

Imagine wandering through Extremadura’s lovely neighborhoods, where the air is saturated with the pleasant perfume of aniseed and the promise of something truly unique. Perrunillas have long been a part of the identity of this region, and their origins are entrenched in the skilled workmanship of nuns from old convents. These committed ladies would make these delights, pouring their talent and attention into each batch without naming them.

You’ll be greeted by a symphony of flavors when you take your first bite. The sweetness of the perrunilla is perfectly balanced by the gentle hint of aniseed, creating a dance of taste on your palate. Close your eyes, and you might even catch a whisper of citric aroma, a subtle reminder of the natural ingredients that come together to create this masterpiece.

What sets perillas apart is their texture – semi-grainy, floury, and smooth. It’s as if each bite is a journey through layers of sensations, starting with a delicate graininess that transitions to a velvety smoothness. The experience is familiar and unique, reminiscent of mantecados but with a distinctive sweetness that sets it apart.

Discover more: Filloas Recipe

Ingredients for perrunillas

The ingredients for perrunillas are indeed quite simple, and you can find them everywhere to savor the taste of Spain
The ingredients for perrunillas are indeed quite simple, and you can find them everywhere to savor the taste of Spain

Let’s talk about the delightful ingredients that make up the wonderful world of Perrunillas cookies!

  • Flour: Flour forms the heart and soul of Perrunillas, typically wheat flour that takes the spotlight here. This essential ingredient plays a crucial role in crafting these delicious cookies’ perfect texture and structure.
  • Lard or Butter: Traditional wisdom meets modern indulgence in choosing between lard and butter. While the classic recipe dances with lard’s rich and delicate flavors, contemporary twists might opt for butter as a worthy substitute, creating a symphony of taste that suits every palate.
  • Sugar: Ah, the sweet touch that makes life oh-so-delightful! Sugar steps into the spotlight, harmonizing the sumptuous richness of lard or butter. It’s a balancing act that adds just the right amount of sweetness to each bite.
  • Ground Almonds: Discuss the secret behind the unique nutty essence that makes Perrunillas shine. Ground almonds! These little wonders lend their distinct flavor and contribute to the crumbly, melt-in-your-mouth texture that Perrunillas is known for.
  • Cinnamon and Lemon Zest: Picture this: a gentle whisper of warmth from cinnamon and a burst of freshness from lemon zest. These two dynamic ingredients join the party, offering a depth of flavor and an enticing aroma that will captivate your senses.
  • Anise Liqueur: The story of Perrunillas takes an intriguing turn with the introduction of anise liqueur. Just a dash of this magical elixir enhances the overall taste profile, infusing an extra layer of complexity and intrigue.
  • Egg: Last but not least, the humble yet mighty egg. Unfortunately, the text doesn’t provide information about the role of eggs in Perrunillas, but rest assured, they often play a vital part, contributing to the cookie’s structure, moisture, and richness.

Instruction for traditional perrunillas

Not only are the ingredients readily available, but the perrunillas recipe is also very easy to follow
Not only are the ingredients readily available, but the perrunillas recipe is also very easy to follow

My fellow baking adventurer, we’re about to kick things up a notch. Toasting almonds might sound like a small thing, but trust me on this – it’s like adding a secret ingredient of pure aromatic delight to your perrunillas. Picture this: the gentle sizzle in the pan, the aroma swirling around the kitchen – it’s like an invitation to a new level of flavor.

I used to skip this step, but after some experimenting, I was floored by how much depth it added. Those almonds go from mild-mannered to almond superheroes, ready to take your perrunillas on an unforgettable journey. And hey, a little stirring dance in the pan for about 5 minutes is all it takes. Once they’re nicely toasted, let them cool down and let the anticipation build.

Now, let’s talk about the dough. Mixing the ingredients isn’t just a process; it’s a joyful creation ritual. Crack that egg into the bowl like you’re opening a door to baking wonderland. When you beat it, give it some pep talk – trust me, it responds to positive vibes! 🥚✨

As for that aniseed dash, it’s like a tiny burst of flavor magic. I’ve tried experimenting with different amounts, but a dash is where the sweet spot lies (pun intended). And butter, oh butter! It’s like the cozy embrace that binds everything together. Just be sure not to make it too hot – we’re going for a warm hug, not a sauna session!

Rolling out the dough is where you become an edible artist. Think of the dough as your canvas, and the rolling pin as your brush. And those almonds on top? They’re like your signature on a masterpiece. Don’t hold back; let your inner artist shine through. Oh, and the granulated sugar – it’s like a sprinkling of edible stardust that adds that hint of sweetness and crunch.

Now, into the oven they go, and here’s where the excitement builds. It’s like watching a performance, waiting for that grand applause. I usually position them below the center – trust me, it’s the sweet spot for that perfect bake. And that golden hue? It’s like the oven whispering, “I’ve got this!”

As you take those perrunillas out, you’ll feel like a magician unveiling their most enchanting trick. The soft touch and gentle golden shade are a moment of pure baking triumph. Let them cool slightly on the tray as if they’re catching their breath after the show.

And then, as you transfer them to the cooling rack, you can’t help but feel a sense of accomplishment. It’s like your kitchen just turned into a gourmet bakery. After they’ve cooled, believe me, it’s time for the most rewarding part: the tasting.

Traditional Extremadura Perrunillas Recipe

Traditional Extremadura Perrunillas Recipe

Dani García
Traditional Extremadura Perrunillas are a delectable Spanish treat crafted with a tender, crumbly pastry filled with a sweet mixture. Check this brief out for details!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 700 g Flour
  • 200 g Lard or Butter
  • 250 g Sugar
  • Ground Almonds
  • Cinnamon and Lemon Zest
  • Anise Liqueur
  • Egg


  • Toasting almonds adds aromatic delight and depth to perrunillas.
  • The gentle sizzle and swirling aroma elevate the flavor.
  • Mixing the dough is a joyful creation ritual.
  • Crack the egg into the bowl with positivity and beat it enthusiastically.
  • Aniseed dash adds burst of flavor magic.
  • Butter binds everything; warmth matters.
  • Treat dough as canvas, rolling pin as brush.
  • Almonds on top are your signature; express your inner artist.
  • Granulated sugar sprinkles edible stardust for sweetness and crunch.
  • Position below center for perfect bake.
  • Golden hue signifies success; oven’s confidence shines through.
  • Taking out perrunillas feels like revealing a magical trick.
  • Soft touch and golden shade showcase baking triumph.
  • Cool slightly on tray to catch their breath.
  • Moving to cooling rack evokes a sense of accomplishment.
  • After cooling, the most rewarding part arrives: tasting!


  • Grinding Almonds: Grind the blanched almonds finely to a powder-like consistency. Be careful not to over-process, as almonds can turn into almond butter.
  • Lard or Butter Incorporation: If using lard, make sure it’s at room temperature but not too soft. Cream the lard (or butter) and sugar together until light and fluffy for the best texture.
  • Citrus Zest Zing: Grate the citrus zest finely to release maximum flavor. Incorporate it into the dough for a delightful aroma and taste.
  • Chill the Dough: After mixing the dough, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. This makes it easier to handle and roll out.
  • Rolling Out: Roll the dough between two sheets of parchment paper to prevent sticking. Aim for a thickness of about 1/4 inch.
  • Consistent Size: Use a cookie cutter or a round glass to cut out the cookies. Try to make them a consistent size for even baking.
  • Jam Filling: Use a good quality jam (apricot or quince are traditional choices) for the filling. Carefully spoon a small amount of jam into each indentation.
  • Egg Wash (Optional): For a shiny finish, you can brush the tops of the cookies with a beaten egg before baking.
  • Preheated Oven: Ensure your oven is fully preheated before placing the cookies inside.
  • Baking Time: Bake the perillas at a moderate temperature (around 350°F or 180°C) until they are lightly golden around the edges. The baking time can vary, usually around 12-15 minutes.

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Dani García


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Dani García
Dani García

Andalusian, Michelin three-starred chief Dani García is the owner of Manzanilla Spanish Brasserie located in the heart of New York City. Chef Garcia's modernist expertise and innovative techniques promise a thrilling culinary experience.

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