Lorvão Pastries
The formula in the 2025 regional cookbook combines almonds, yolks and whites with syrup at the traditional espadana stage, lemon and cinnamon. We preserve the instruction ‘moderate oven’ without a numerical conversion and assign neither a yield nor a duration absent from the source.
- Yields
- Not stated by the source
- Prep
- Not stated by the source
- Cook
- Until baked in a moderate oven; duration not stated
Ingredients
- 450 g / 15.9 oz, plus extra for coating Sugar
- 120 g / 4.2 oz Almond kernels
- 1 tsp, plus extra for the moulds Butter
- 2 tbsp, plus extra for the moulds Flour
- 12 Egg yolks
- 2 Egg whites
- 300 ml / 10.1 fl oz Water
- from 1 lemon Lemon zest
- as needed Cinnamon
Method
Heat the 450 g sugar with 300 ml water until it reaches the traditional espadana syrup stage.
Remove from the heat, add the blanched ground almonds, then return the pan to the heat.
Add the flour, stirring continuously. As soon as it boils, remove from the heat and leave to cool.
Fold in the yolks, stiffly beaten whites, lemon zest, cinnamon and spoonful of butter until evenly combined.
Butter and flour small moulds, filling them only halfway.
Bake in a moderate oven. The publication provides neither temperature nor duration.
Unmould and coat with sugar before placing in paper cases.
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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