Algarve Almond-and-Honey Nógado
DGADR defines Algarve nógado with a simple, precise ratio: equal parts almonds and honey. This home-scale version preserves that relationship and the official method of boiling, browning, rolling thin and cutting while hot. Lemon leaves are an optional traditional presentation, not an ingredient in the mixture.
- Yields
- 16 small squares
- Prep
- 20 min
- Cook
- 15 min
Ingredients
- 250 g Whole almonds with skins
- 250 g Honey
- 16 Clean lemon leaves, for presentation (optional)
Method
Prepare a smooth board, rolling pin and heatproof knife. Lightly wet the board and rolling pin with water.
Rub the almonds with a clean cloth to remove residue and cut them into fairly thick slivers; do not grind them.
Bring the honey to the boil in a heavy-based saucepan. Add the almonds and cook over medium heat, stirring continuously so it does not burn.
When the mixture is evenly dark golden and thick, remove it from the heat immediately.
Turn onto the wet board and, working quickly, roll with the damp pin to about 5 mm thick.
While still hot, cut into 5–6 cm squares or rectangles. Alternatively, form small mounds and place them on clean lemon leaves.
Leave to cool and harden completely before separating the pieces and wrapping them in paper.
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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