Silves Almond Sweets — Doçaria do Sul’s Second Formula
This is the second doce fino paste published by Silves-based Doçaria do Sul, which lists ‘Bolinhos de Amêndoa do Algarve’ among the family’s names. It binds 500 g almonds with a syrup of 250 g sugar and 250 ml water cooked to about 108°C / 226°F, rests for 12 hours, and is then shaped and painted. The formula contains no filling; ovos moles or egg threads documented in other versions have not been added.
- Yields
- Not stated; the source gives no number or weight for figures made from this formula
- Prep
- Not stated; includes a 12-hour rest, plus cooling and shaping
- Cook
- Not stated; syrup cooked to approximately 108°C / 226°F
Ingredients
- 500 g / 17.6 oz Blanched, dried almonds ground into fine flour
- 250 g / 8.8 oz Sugar
- 250 ml / 8.5 fl oz Water
- as needed; quantity and colours not stated Food colouring
Method
Sift the almond flour into a bowl and make a well in the centre.
Put the sugar and water in a saucepan. Bring to the boil and cook until the syrup reaches the source’s pearl stage, approximately 108°C / 226°F.
Pour the hot syrup into the centre of the almond flour and mix carefully with a wooden spoon until uniform.
Cool only until the paste can be handled safely. Transfer it to a worktop and knead until smooth and easy to shape.
Wrap the paste in food-safe film and rest it for 12 hours in a cool, dry place.
Knead briefly again, divide into small portions and shape the figures. Paint them with food colouring as needed.
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.
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