Bolinhos de Amor — Maria Júlia Guedes Version
The ACPP publishes this formula by Maria Júlia Guedes of Penafiel, made with whole eggs, butter, cinnamon and flour, then finished with syrup and sugar. It is an attributed version of the regional sweet: heritage and municipal sources state that Casa dos Bolinhos de Amor keeps its recipe secret.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 250 g / 8.8 oz Sugar
- 6 Whole eggs
- 125 g / 4.4 oz Softened butter
- 1 teaspoon Cinnamon
- as needed to shape Wheat flour
- quantity not stated Sugar syrup
- quantity not stated Sugar for dusting
Method
Beat the whole eggs with the 250 g sugar until the mixture is thick.
Mix in the softened butter and cinnamon.
Gradually add only enough flour for the dough to hold when shaped into small balls.
Shape walnut-sized balls, place them on a greased tray and flatten them slightly.
Bake. The source gives neither temperature nor duration, so monitor the bake rather than assuming unpublished values.
Straight from the oven, coat the cakes in sugar syrup. Let them cool completely, then dust with sugar.
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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