Almond Queijadinhas De Amendoas Recipe
Ingredients
| Sugar | 2 1/4 Cup (16 tbs) | |
| Water | 2/3 Cup (16 tbs) | |
| 4 ounces shelled almonds, blanched and finely ground, or canned almond puree | ||
| Whole eggs | 3 | |
| Egg yolks | 9 | |
| Grated rind of 1 lemon | ||
Directions
Put the sugar and water in a saucepan and boil until the syrup sticks to a spoon.
Then add the almonds.
When the mixture has come to a boil again, remove from heat and let it cool.
In the meantime, beat whole eggs and egg yolks.
Add the lemon rind and stir all into the sugar and almond mixture.
Return the saucepan to a low heat and stir constantly until the mixture sticks to the spoon.
Remove from heat and allow to cool.
Butter 2 1/4-inch tart pans and half-fill with the mixture.
Bake in preheated slow oven (300°F.) for 35 minutes, or until firm.
Then add the almonds.
When the mixture has come to a boil again, remove from heat and let it cool.
In the meantime, beat whole eggs and egg yolks.
Add the lemon rind and stir all into the sugar and almond mixture.
Return the saucepan to a low heat and stir constantly until the mixture sticks to the spoon.
Remove from heat and allow to cool.
Butter 2 1/4-inch tart pans and half-fill with the mixture.
Bake in preheated slow oven (300°F.) for 35 minutes, or until firm.
Chef
