Arnadí: Valencian pumpkin and almond sweet
Valencia, Spain
An ancient Valencian sweet — a preparation of roasted pumpkin or sweet potato combined with ground almonds, sugar, and eggs, shaped into cones or small mounds and baked until just set and lightly caramelised on the surface. Arnadí is considered one of the oldest Valencian confections, with clear Moorish antecedents — the combination of pumpkin, almonds, and sweet spices (cinnamon, lemon) is characteristic of the Arab-Andalusian kitchen. The texture is dense and moist — closer to a frangipane filling than a cake — and the flavour is intensely nutty with a background sweetness from the roasted pumpkin or sweet potato.
Roast the pumpkin or sweet potato until very soft — the roasting concentrates the sweetness. Drain thoroughly in a sieve for at least 1 hour — excess moisture prevents the arnadí from setting. Combine with freshly ground almonds, sugar, eggs, cinnamon, and lemon zest. Shape into traditional cone forms (approximately the size of a small pear) on a lined baking sheet. Bake at 175°C for 20-25 minutes.
Arnadí is a Holy Week (Semana Santa) sweet in Valencia — traditionally eaten during Lent when meat was prohibited. The sweet potato version produces a slightly more intensely sweet result than the pumpkin version. Some recipes add a few strands of saffron — this is the Moorish fingerprint, adding colour and complexity. Pair with Muscat de Valencia or sweet Monastrell.
Not draining the pumpkin long enough — watery arnadí doesn't set. Using pre-ground almond flour — the flavour is flat. Under-baking — the shape collapses. Over-baking — the outside hardens before the interior is set.
The Food of Spain by Claudia Roden
Common Questions
What are common mistakes when making Arnadí: Valencian pumpkin and almond sweet?
Not draining the pumpkin long enough — watery arnadí doesn't set. Using pre-ground almond flour — the flavour is flat. Under-baking — the shape collapses. Over-baking — the outside hardens before the interior is set.