Santa Clara Pastries

The first bite shatters, then gives way to a dense, moist filling — sweet but never cloying, with the buttery, earthy taste of almond lifted by egg yolk. The dusting of sugar adds a dry, fine edge that balances the richness inside.

The filling stays largely faithful to almond and yolk, though some houses make it creamier or firmer, and a few add a hint of lemon or cinnamon. The pastry ranges from a crumbly, shortbread-like shell to a thinner, more pliable one. Beyond Coimbra, the same sweet sometimes turns up shaped as a star or heart as well as the half-moon. Do not confuse this baked version with Beja's Pastéis de Santa Clara, which are fried and filled with chickpea and chila.

Look for them in Coimbra's traditional pastry shops, especially in the Baixa and around the University. They also appear, alongside arrufadas and pastéis de Tentúgal, at Coimbra's Mostra de Doçaria Conventual e Regional, usually held in October. Ask specifically for the Coimbra version: it is recognised by its baked half-moon, thin shell and generous almond filling.

They call for a strong coffee or a short espresso to cut the almond's sweetness. For something more festive, a glass of Port or Moscatel echoes the almond and egg-yolk notes.