Algarve Almond Arrepiados — Revista Lusitana Formula
Espiga publishes this quantified formula, credited to Revista Lusitana no. 49, page 27: slivered almonds, partly ground, are bound with egg whites, sugar, lemon and cinnamon before baking at 150°C. Other attributed formulas use markedly different ratios and baking schedules, so this version is presented without merging them.
- Yields
- Number and size of arrepiados not stated
- Prep
- Not stated by the source
- Cook
- 20 min
Ingredients
- 300 g / 10.6 oz Slivered almonds
- 2 Egg whites
- 250 g / 8.8 oz Sugar
- from 1 lemon Lemon zest
- 1 tsp Ground cinnamon
- as needed; amount not stated Whole peeled almonds for decorating
Method
Preheat the oven to 150°C / 300°F.
Grind about one third of the 300 g / 10.6 oz of slivered almonds, leaving the remaining two thirds as slivers.
Beat the egg whites to soft, not fully stiff peaks. Add the sugar and continue beating.
Fold in the lemon zest, cinnamon, ground almonds and the slivered almonds left whole.
Place small mounds of the mixture on a baking tray and set one whole peeled almond in the centre of each.
Bake in the preheated oven for 20 minutes.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
Read the editorial policy →
