Florados de Lagoa — Published Regional Formula
The formula published by Turismo de Portugal makes bases from sliced almonds and sugar at strong-thread stage, rests them overnight and finishes them with fios de ovos. It is an attributed, documented version rather than a claim to one unique convent formula.
- Yields
- 12 florados
- Prep
- Not stated; prepared over two days
- Cook
- Not stated
- Total time
- 2 days, including rest until the following day
Ingredients
- 250 g / 8.8 oz Fine granulated sugar
- 250 g / 8.8 oz Shelled almonds
- as needed Fios de ovos (egg threads)
- as needed Water
Method
The day before serving, blanch, peel and wash the almonds, place them in a bowl and cover with cold water.
Cut the almonds lengthways into very thin slices and keep them in another bowl of water to prevent discolouring.
Boil the sugar with a little water to the strong-thread stage.
Drain the almonds, add them to the syrup and stir over the heat until the mixture dries.
With wet hands, shape spoonfuls into thick 5–6 cm rounds on a wet board. If the mixture becomes too dry, add drops of water and reheat.
Leave the rounds on the damp board until the following day, then release them with a knife.
Place fios de ovos in the centre of each florado and serve.
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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