Portalegre Almond Miniatures — Municipal Queijinhos Base
Portalegre Municipal Council publishes the formula transmitted by Judite Cardoso under the name Queijinhos de Amêndoa and directs the confectioner to shape 'little cheeses and other forms' filled with sweet yolk cream. That instruction directly connects the same sugar-and-almond paste to Portalegre's miniature assortment without inventing separate formulas for cheeses, hams or chestnuts. Syrup water, yolk-cream quantity, yield and decorative technique are not published.
- Yields
- Not stated; number and size of miniatures not published
- Prep
- Not stated by the source
- Cook
- Not stated; only the syrup is cooked
Ingredients
- 500 g / 17.6 oz Sugar
- Amount not stated Water for the syrup
- 600 g / 21.2 oz Almond flour
- Amount not stated Sweet egg-yolk cream
Method
Heat the 500 g sugar with water to the traditional light paste stage. The amount of water is not published.
Remove from the heat and add the 600 g almond flour.
Mix very thoroughly until the paste is silky.
Allow the paste to cool completely before handling it.
Divide into small portions, enclose some sweet yolk cream and seal. The source publishes neither the filling ratio nor its component recipe.
Shape little cheeses or other miniatures. The page authorises those 'other forms' but does not teach scoring, colouring, toasting, dimensions or individual designs.
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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