Algarve Almond Cheeses (Queijinhos de Amêndoa)
Queijinhos de amêndoa Say it: kay-ZHEE-nyoosh duh ah-MEN-dwah
Queijinhos de amêndoa are small almond-and-egg-yolk sweets from the Algarve, named for their little cheese-like shape. They belong to the region’s traditional almond confectionery, made where almond groves have long supplied kitchens and pastry shops. The cooked paste is cooled, shaped by hand and rolled in sugar. Each sweet is rich and nutty, soft and slightly chewy, with a gentle perfume of lemon and cinnamon and a snowy sugar coating.
Algarve Almond Cheeses (Queijinhos de Amêndoa)
Queijinhos de amêndoa
Pronounced kay-ZHEE-nyoosh duh ah-MEN-dwah
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Level
- Medium
Allergens: contains nuts, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Almond paste
To finish
Method
Line an 8-inch (20 cm) square tray with parchment paper.
In a heavy saucepan, combine the granulated sugar, water, lemon zest and cinnamon. Warm over medium heat, stirring just until the sugar dissolves, then simmer for 3 minutes, until the liquid is lightly syrupy.
Stir in the ground almonds and cook over medium-low heat for 4–5 minutes, stirring constantly, until the mixture is thick and pulls away from the sides of the pan.
In a heatproof bowl, whisk the egg yolks. Whisk in a ladleful of the hot almond mixture, then another, to warm the yolks; scrape the tempered yolks back into the pan.
Cook over low heat, stirring constantly, for 5–7 minutes, until the paste is very thick, glossy and leaves a clear trail across the bottom of the pan; do not let it boil.
Spread the paste about 1 inch (2.5 cm) thick on the lined tray. Cover with a sheet of parchment and let cool completely at room temperature, about 1 hour, until firm enough to handle.
Dust your hands with powdered sugar and roll tablespoon-sized portions (about 3/4 oz/20 g each) into small rounded cheese shapes, slightly wider at the base.
Roll each sweet generously in the remaining powdered sugar, set in small paper cases and chill for 30 minutes before serving.
Regional variants
Some Algarve cooks add a little orange zest in place of the lemon, and others roll the finished sweets in granulated sugar for a crunchier coating.
Cook's notes
- Keep the heat low once the egg yolks are added; if the paste looks grainy, whisk in a splash of hot water off the heat and continue stirring.
- The paste must be completely cool before shaping, or it will be too sticky to roll neatly.
- For a finer texture, pulse the ground almonds in a food processor until powdery before cooking.
Serve with
Serve with strong coffee or a small glass of medronho.
Make ahead and storage
Store in an airtight container in the refrigerator for up to 5 days; let stand at room temperature for 15 minutes before serving.
