Tosquiados de Beja — Egg White and Almond Version
This published formula for Beja Tosquiados uses egg whites, sugar and ground skin-on almonds, shaped into small mounds and baked. It is one documented variant: another recipe tradition slices the almonds and binds them only with sugar syrup.
- Yields
- Not stated
- Prep
- Not stated
- Cook
- Not stated
Ingredients
- 3 Egg whites
- 300 g / 10.6 oz Sugar
- 300 g / 10.6 oz Skin-on almonds
- as needed Almonds for decoration
- as needed Margarine and flour for the tray
Method
Heat the oven to 180°C / 350°F. Grease a tray with margarine, dust it with flour and set aside.
Grind the skin-on almonds.
Whisk the egg whites to stiff peaks.
Add the sugar and continue whisking to a firm meringue.
Carefully fold in the ground almonds.
Place small portions on the tray and top each with an almond.
Bake until the biscuits are set. The consulted formula does not establish an exact duration here, so monitor the bake.
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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