Figueira Almond Brisas
The regional formula makes an egg, almond and Port filling bound with syrup at pearl stage, inside small pastry-lined moulds. The publication fixes 45 minutes in a low oven but does not quantify the syrup water, pastry base, milk used to work it or yield.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- 45 min
Ingredients
- 500 g / 17.6 oz Sugar
- quantity not stated Water for the syrup
- 12 Whole eggs
- 300 g / 10.6 oz Ground almond kernels
- 1 small glass; volume not stated Port
- as needed; formula not stated Pastry for lining the moulds
- as needed Milk for the pastry
Method
Heat the sugar with water until pearl stage. The publication does not quantify the water.
Combine the syrup with the eggs, ground almonds and Port.
Line small moulds with pastry and fill them. The source supplies no pastry formula and specifies only milk as needed for the base.
Bake for 45 minutes at a low temperature. The source gives no numerical temperature.
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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