Our Andalucian paradise

Cracking the bitter almonds. Photo © Karethe Linaae

The almond tree, or el almendro as it is called in Spanish, can be found all over the Mediterranean region. Ever since the Phoenicians brought the fruit to these shores some 3000 years ago, they have been an important food source for the Andalusians. Almonds contain Omega 6, magnesium, potassium, calcium, Vitamin E, thiamine and niacin. In addition to its many food and beverage uses, almonds are also used in the cosmetics industry, while the oil from bitter almonds can be used as a natural flavouring.

Almond blossom. Photo © Karethe Linaae
 

In la Serranía de Ronda, the almond trees are some of the earliest bloomers, and also have some of the first nuts to be harvested. Due to climate change, blossoms can now be seen as early as January. The saying amongst locals is that the tree ‘improves the rock’, because it will grow on the most inaccessible crags and steepest inclines. Everybody who used to have a piece of land would grow almonds. In recent years however, I cannot help but notice that the nuts are left on the branches – nobody cares to pick them anymore.

Bitter almond tree with last year’s nuts and this year’s blossoms. Photo © Karethe Linaae
 

Particularly the bitter almonds (which the locals line their properties with since nobody will steal them), which are basically left to rot. People prefer to buy packages of shelled almonds (likely from a mega-farm in California), to bringing out the hammer and cracking their own almendras.

Traditional nutcracker. Photo © Karethe Linaae

Local liqueurs

Inspired by the current almond blossoms and the subtle smell of sweet spring, I decided to make another batch of my own version of almond liqueur. As the locals make liqueur, or licor, out of almost any fruit, herb and nut they can find, I was looking forward to finding the local variant of the famous Italian liqueur Amaretto di Saronna. To my great surprise, nobody in in our town or the surrounding villages seem to make almond liqueur, not even the most dedicated alchemists of local hooch. Not only that, but nobody knew anyone in the entire Serranía who did! In fact, they had never heard of such a liqueur!

The local leather bota always seems to be filled with a local 'brew'. Photo © Karethe Linaae

This of course didn’t discourage me from the task at hand – making my own version of almond liqueur with a local Andalusian twist. You can find many recipes online, though most are far from home-made, merely requiring blending some booze with real or artificial flavouring, and presto, creating a cheer. But I wanted to do it the long and convoluted way. This meant that my planning of the liqueur had already started last summer, when I sun-dried the stones of a dozen or so of apricots.

Dried apricot stones. Photo © Karethe Linaae

This might sound surprising, but other than finding genuine bitter almonds, the soft core of these stones, called kernels, will help give your liqueur that special almond flavour.

Chopped apricot kernels. Photo © Karethe Linaae

Like anything I make, please be aware that the measurements are just general indications. As far as base alcohol is concerned, locals in Ronda tend to use sweet or unsweetened Anís to make their liqueurs, but I prefer the more neutral tastes of vodka and brandy, to ensure that almond is the main flavour. Finally, I strive to find all the ingredients as close to home as possible, even if I end up with a bruised finger from hammering the almonds.

So, what are we waiting for? Time to get to work!

Licor de Almendra with an Andalusian twist

Almonds from the tree in a traditional clay dish. Photo © Karethe Linaae

What you need

A 1.5 – 2 litre glass canning jar (I use IKEA jars, as we cannot get Mason jars here)

A cup of water (purified/bottled)

A cup coarsely chopped dried unsulphured apricots (Ideally local and organic)

1/3 cup chopped dried local wine-grapes (Pasas de Málaga), plums or cherries

2 to 3 cups (ca 3/4 litre) of vodka – not the cheapest, nor the most expensive

A generous cup of brandy (we buy ours a granel or in bulk from a local store)

As an alternative to the vodka and brandy, use Spanish Anís (the best is the one with the monkey on the bottle)

1 1/2 cups coarsely chopped raw almonds (Ideally freshly shelled and local)

A baker’s dozen of bitter almonds (Anyone who grows them will give you a few)

A handful of chopped apricot kernels

A pod of real vanilla in pieces

Chopping the dried apricots. Make sure they are un sulphured and organic. Photo © Karethe Linaae

Instructions

Add dried apricots and water to the glass jar and let sit for a couple of hours so the apricots rehydrate. Add the rest of the ingredients, shake and leave to macerate for 6 weeks, or as long as you can handle waiting (I suggest labelling the jar with the date you started, so you won’t forget).

Almond blossom. Photo © Karethe Linaae

Part II

After about 6 weeks, strain the contents from the jar through a cotton cloth into a large sturdy kitchen bowl. This process will need to be repeated a couple of times and is a bit messy. You can use coffee filters for the last few straining’s to ensure that all the ‘gunk’ remains in the filter.

Licor de almendra after a few weeks seeping. Photo © Karethe Linaae

To complete the liqueur

1 cup sugar (I use some stevia, and less sugar) If you use the sweet anís, you might not wish to add any sugar.

1/2 cup purified/bottled water

Another cup of vodka (or anís for that specially Andalu’ flavour)

A dash of genuine vanilla extract, unless you added the pod earlier

A few drops of bitter almond extract (unless you added bitter almonds earlier)

After you have separated the liquids from solids, make a sugar-syrup by mixing sugar (or sugar & alternative sweetener) and water in a pot. Heat it up while stirring until it thickens. When cooled down, add the last cup of vodka/anís and the strained liquid. Check the sweetness before adding all the syrup. If needed, add the vanilla and bitter almond essence.

Shake and stir, then decanter and enjoy!

Licor de almendra ingredients. Photo © Karethe Linaae

NOTE: If you discover a local Andalusian recipe or have successfully experimented with other ingredients, please let me know so I can adjust my batch for the 2022 edition! 

A common expression often heard these days is Corona-fatigue. After a year of masks, disinfectants and almost exclusively pandemic news (except the US election…), is it any wonder that we are starting to get fed up with the entire thing? I can quite understand that people are feeling impatient and wanting to not give a damn. But whilst wishing it to be over, we unfortunately cannot go back to living as we used to - unless of course you are the sole resident of a deserted island. We, humanity, are together in this mess, and like it or not, we must endeavour to find our inner Zen-ness until vaccines and mass-immunisation will allow us to live freely again.

It is easy to wonder if we have anything at all to look forward to, save a couple of jabs in the arm? At times it feels like this month only brings bills and belt-tightening. But do not underestimate February!

February is the last winter month and the shortest month of the year so it will be over in a jiffy. The Romans officially made into the second month of the year in 450 BCE. The name February comes from Latin Februarius or februare which refers amongst other things to cleanse, amend or renew. And why not dedicate a month to cleansing, be it physical, mental or metaphysical? Since most of us are stuck mainly at home these days, there is no excuse for not starting our seasonal cleanse!

February is a transitory month. Well, all months are, really. But in February we can feel it in the air – biting cold one day and almost springlike the next. We can hear, smell and sense the transformation, as life returns. For those of us who live in Andalucía, the first spring blossoms have already come out. The other day during a walk, we came across an entire hilltop covered in the beautifully subtle scented miniature wild irises. The almond blossoms are also showing their pink and white blooms, whereas those at lower altitudes can behold the shockingly yellow mimosas, otherwise called La reina de febrero or the Queen of February.

We all know Valentine’s Day, or the day of the lovers on February 14th, but the month has many less-known days to celebrate – some with century-long traditions and others quite new and a wee bit odd:

The month begins with the World Inner Harmony Week, which coincides with the Freedom from Slavery Day on February first. The following day is Groundhog Day in the USA, when it is said that the rodent known as a groundhog first peaks out from its hibernation. If it sees its own shadow, it will hurry back into its comfortable den, only to re-emerge six weeks later. Therefore, if the tale is to be believed, the groundhog will tell us if spring will come early or late.

Unless you have gone back into hiding, do not forget to praise your postal worker on February 4th, the ‘Thank the Mailman Day’. The very same day is dedicated to another important cause, the World Cancer Day. Speeding along, on February 5th the Roman goddess Fortuna is honoured - may her good fortune shine upon us all. The Americans celebrate National Pizza Day on the 9th, Chinese start their New Year on the 12th, followed by the World Radio Day on the 13th. The Organ Donor Day appropriately coincides with Valentines and if your heart is still beating, do not forget the Random Acts of Kindness Day on February 17th.




February 20^th is Love your Pet Day, while the 21^st is sticky bun day. Towards the end of the month, join the English in celebrating the Wear Red Day on the 26^th. And to finish it all with a splash, there is the Polar Bear Day on the 27^th, swim optional, so mark your calendars!

For this month and into the foreseeable future, we must learn to coexist with COVID. I choose to spend as much time as possible in nature, which offers me endless joy and diversion, plus much-needed peace of mind. But perhaps you choose to hibernate like the groundhog, cleanse like the Romans, or drape yourself in red like the English instead? What we can say for certain is that February offers something for everyone!