Cavacas de Margaride

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened 1/2 cup (113g) unsalted butter, softened
• 3 large eggs 3 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon
• 1 cup (100g) sliced almonds 1 cup (100g) sliced almonds
• For the glaze: For the glaze:
• 1 cup (120g) powdered sugar 1 cup (120g) powdered sugar
• 2 tablespoons milk 2 tablespoons milk
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 9g (Saturated Fat: 4g)
• Carbohydrates: 22g (Sugar: 11g)
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
2. 2.
   In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. 3.
   Add the softened butter to the dry ingredients and mix until the mixture resembles coarse crumbs.
4. 4.
   In a separate bowl, whisk together the eggs, vanilla extract, and lemon zest.
5. 5.
   Gradually add the egg mixture to the dry ingredients, mixing until a soft dough forms.
6. 6.
   Drop spoonfuls of the dough onto the prepared baking sheet, leaving some space between each.
7. 7.
   Bake for 12-15 minutes, or until the edges are golden brown.
8. 8.
   While the pastries are baking, prepare the glaze by whisking together the powdered sugar, milk, and almond extract until smooth.
9. 9.
   Remove the pastries from the oven and let them cool for a few minutes.
10. 10.
    Dip the top of each pastry into the glaze, allowing any excess to drip off.
11. 11.
    Sprinkle sliced almonds over the glazed pastries.
12. 12.
    Let the glaze set before serving.

Treat your ingredients with care...

• Almonds — Toast the sliced almonds in a dry skillet over medium heat until they turn golden brown. This will enhance their flavor and add a nice crunch to the pastries.

Tips & Tricks

• For a variation, you can add a teaspoon of cinnamon to the dough for a warm and aromatic twist.
• If you prefer a stronger lemon flavor, you can add a little lemon juice to the glaze.
• Make sure the butter is softened but not melted to achieve the right texture for the dough.
• Allow the glaze to set completely before storing the pastries to avoid sticking.

Serving advice

Serve Cavacas de Margaride as a delightful addition to your afternoon tea or as a sweet treat after a meal. They are best enjoyed fresh, but can be stored in an airtight container for up to 3 days.

Presentation advice

Arrange the Cavacas de Margaride on a beautiful platter, allowing the almond glaze and sliced almonds to shine. Dust them with a sprinkle of powdered sugar for an elegant touch.