Lérias de Amarante — Published Alcino dos Reis Recipe
The Amarante Convent Sweets IGP application dossier transcribes a quantitative Lérias recipe and identifies it in a note as Alcino dos Reis's recipe, crediting him as the speciality's author and the person responsible for publishing it. The eggless paste combines almonds, dark sugar, flour and water; after baking in a low oven, it receives a pilé-sugar syrup.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 1 kg / 2.2 lb Almond kernels
- 1 kg / 2.2 lb Dark sugar
- 200 g / 7.1 oz Wheat flour
- 200 ml / 6.8 fl oz Water for the paste
- 500 g / 1 lb 1.6 oz Pilé sugar for the syrup
- 1 glass; volume not defined Water for the syrup
- Quantity not stated Flour for dusting and shaping
Method
Blanch, peel and grind the almonds.
Warm the 200 ml water and work the ground almonds, dark sugar and 200 g flour with it until a uniform paste forms.
Using a little flour, shape the paste into a roll, cut it into slices and flatten each slice by hand.
Place on a flour-dusted tray and bake in a low oven. The source publishes no temperature, duration or visual endpoint.
Heat the 500 g pilé sugar with one glass of water to broad-sheet stage. The glass capacity is undefined; the syrup stage—not an inferred modern volume—controls the preparation.
Dip the baked lérias in the syrup and place them on a rack to drain and dry, following the production process documented in the same dossier.
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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