Dish

Queijinhos de amêndoa

Queijinhos de amêndoa is made with a mixture of ground almonds, sugar, and egg yolks. The mixture is then shaped into small balls and baked until golden brown. The balls are then rolled in powdered sugar and served cold.

European cuisine› Mediterranean cuisine› Portuguese cuisine

Dessert

Origins and history

Queijinhos de amêndoa originated in the region of Algarve in Portugal. The dish has since become a popular dessert throughout Portugal.

Dietary considerations

This dessert is gluten-free. However, it contains egg yolks and almonds, which may not be suitable for people with allergies to these ingredients. Vegetarian options are available by using a non-dairy substitute for the egg yolks.

Variations

Variations of Queijinhos de amêndoa include adding cinnamon or lemon zest to the mixture. Some recipes also call for the addition of liqueur to the mixture.

Presentation and garnishing

Queijinhos de amêndoa can be presented in a decorative box or on a platter. They can be garnished with a dusting of powdered sugar or a sprinkle of cinnamon.

Tips & Tricks

To prevent the mixture from becoming too dry, add a tablespoon of milk to the mixture before shaping into balls. If the mixture is too sticky, refrigerate it for 30 minutes before shaping.

Side-dishes

Queijinhos de amêndoa is typically served as a dessert and can be enjoyed on its own. However, it can be served with a cup of coffee or tea. A glass of port wine or a sweet dessert wine would also pair well with this dessert.