Traditional sevillian home-made "teja" biscuits. Almond, the classic.

Delicate, thin and crunchy, the almond “tejas” are the most popular among all ages. Some of our clients define them as “elegant”, which we love. The secret touch that our mother Lola uses will make you wonder for a while which aroma is guilty for making them taste like an antique/former sweet. In fact, many of our neighbours get reminded of their childhood sweets by tasting our “tejas”. They are ideal for tea time, as well as suited to go along with a cava or a gin tonic. If you already tasted them, you will know that they are very tasty by themselves, but ¿what happens if you eat them with cheese?

Available and presented in little bags of 12 biscuits. Presented in an elegant box of recycled carton. Presented in an can illustrated by Lola (daughter), the nice of Francisca. In tree available models.


What truly makes our “Tejas Dulces” different is the care and love with which we prepare them, because, like mom Lola sais “cooking is love”.

We are Tejas Dulces de Sevilla. The story of a family hides behind this brand. A family that has bet high for making their dream come true; make it possible to take the delicious Tejas Dulces that our grandmother Francisca made, to as many people as possible.

Our Tejas Dulces de Sevilla are a delicate, crunchy and sweet biscuits, baked in the oven. They are more or less round and flat, their diameter is a little less then 5 cm. They are thin, very, very thin (¡not even 3gr per biscuit!). This makes them very delicate. So much that they have to be handled very carefully for them not to break.

Our wish is that, wherever you are or live, you have the opportunity to enjoy this delicacy from our grandmother that holds the secret of generations of loving hands wishing to elaborate the best sweets for their loved ones.

Today, we still continue to do our Tejas Dulces de Sevilla by hand, one by one, like our grandmother Francisca taught us, following the original recipe and putting the same love into the preparation, because, according to her, this is the only way for them to be so tasty.

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