Joaninhas de Cascais — Cascais FoodLab Formula
Cascais FoodLab transcribes a formula published in Maria Odette Cortes Valente's Tesouro da Cozinha Regional Portuguesa: an almond, yolk and egg-white mixture baked as a slab, rested and cut into small sugared fingers. The source says it serves four and recommends cooling overnight, but gives no final piece count.
- Yields
- Serves 4; piece count not stated
- Prep
- Not stated; preferably cool overnight
- Cook
- 30 min baking, plus stovetop preparation
Ingredients
- 250 ml / 8.5 fl oz Water
- 500 g / 17.6 oz Sugar
- 250 g / 8.8 oz Ground almonds
- 20 g / 0.7 oz Wheat flour
- 8 Egg yolks
- 2 Egg whites
- As needed Sugar for coating
- Quantity not stated Butter for greasing the parchment
Method
Heat the 250 ml water and 500 g sugar to the pearl stage, given by the source as 108°C / 226°F.
Mix the ground almonds with the flour and add them to the syrup.
Mix thoroughly, boil briefly and remove from the heat. The source does not quantify this boiling time.
Leave the almond mixture to cool.
First mix the eight yolks with the two whites. Add the almond mixture, combine and return to the heat without allowing it to boil.
Pour into a tray lined with buttered baking parchment and bake at 180°C / 356°F for 30 minutes.
Leave to cool, preferably overnight.
Cut into small fingers 4–5 cm long and 1 cm wide, then coat or 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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