Patudos de Alpiarça — Published Municipal Recipe
This formula is credited to Alpiarça Municipal Council in “Recipes and Flavours of Rural Territories”. The printed version clarifies that the ingredient sometimes read as ‘pitina’ is pectin. It is a published municipal formula, not a claim of a universal household recipe.
- Yields
- 1 tray
- Prep
- Not stated by the source
- Cook
- 50 min
Ingredients
- 500 g / 1 lb 1.6 oz Sugar
- 180 g / 6.3 oz Almonds
- 60 g / 2.1 oz Chila squash preserve
- 20 Egg yolks
- 4 Whole eggs
- 1 tsp Pectin
- as needed Butter for greasing
- as needed Sugar for dusting
Method
Butter a baking tray and heat the oven to a medium temperature.
Heat the sugar with enough water to reach pearl stage.
Add the almonds, pectin and chila preserve.
Beat the whole eggs with the yolks, add them to the mixture, combine well and remove from the heat.
Pour into the tray and bake for 50 minutes in a medium oven.
Cool enough to cut into squares, then 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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