Algarve Almond Cheeselets — Algarve Gastronomes' Guild Version
This quantified formula, published by the Algarve Gastronomes' Guild and attributed to Editorial Verbo, shapes a paste of equal parts almond and sugar bound with egg white into small cases filled with ovos moles. DGADR confirms the composition, approximate scale and method. Neither source publishes a yield, temperature, heating duration or exact resting time.
- Yields
- Number of cheeselets not stated; the formula leaves size open
- Prep
- Not stated; includes a rest of several hours
- Cook
- Not stated; the paste is heated only briefly to dry it
Ingredients
- 250 g / 8.8 oz Almond kernels
- 250 g / 8.8 oz Sugar
- up to 1, added gradually Pasteurised egg white
- 1 cup; weight not stated Thick ovos moles
- as needed; amount not stated Icing sugar
Method
Scald and skin the almonds, dry them thoroughly and grind repeatedly to make as fine a powder as possible.
Mix the ground almonds with the sugar. Knead while adding the pasteurised egg white in small portions only until the paste is fine, cohesive and workable; all of it may not be needed.
Heat the paste over low heat only long enough to dry it slightly, stirring continuously. The source gives no temperature or duration. Remove it once it holds its shape without becoming brittle.
Rest for several hours, covered directly on the surface to prevent a skin. The source states neither the number of hours nor temperature conditions.
Divide the paste into balls of the desired size. Remove about one quarter of each ball to make its lid.
Shape the larger portion into a small cheese-shaped case, fill with ovos moles without reaching the rim, and close with the almond-paste lid.
Smooth the join with a knife dipped in cold or hot water. Rub the exterior with icing sugar and refine the little-cheese shape.
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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