Fuzis de Águeda — A Arte de Cozinhar de Águeda Formula
This formula is an attributed transcription of page 109 of A Arte de Cozinhar de Águeda, coordinated by Uiara Martins and published by Edições ANATA in 2021. It quantifies flour, sugar, butter and almonds but omits the water for both syrups, the final sugar stage, temperature, time and yield.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 1 kg / 2.2 lb Wheat flour
- 1 kg / 2.2 lb Sugar
- 250 g / 8.8 oz, plus an unstated amount for the tray Butter
- 150 g / 5.3 oz Almonds
- Used by the method but not quantified Water for the syrups
- Quantity not stated Additional sugar for the coating syrup
Method
Make a syrup with 1 kg sugar and water. The transcription gives neither the water quantity nor the syrup stage.
Let the syrup cool slightly and add the ground almonds and 250 g melted butter.
Add the flour gradually and knead into a pliable dough.
Shape small, slightly flattened rings and arrange them on a buttered baking tray.
Bake until cooked. The transcribed formula gives no temperature, time or final colour.
Make a second sugar syrup 'at its stage', with unstated quantities and stage. Dip the baked fuzis in it and leave them to dry.
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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