These sugar-coated Portuguese treats consist of an almond shell and a creamy egg-based filling. The shell combines ground almonds and egg whites, while the center is made with traditional Portuguese doce de ovos - a smooth, rich custard consisting of egg yolks and sugar.
The name of these delectable desserts roughly translates as small almond cheeses, due to their cylindrical forms and white shells that make them visually similar to cheese wheels. Queijinhos de amêndoa are mainly enjoyed in the region of Algarve.
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Doce fino is a traditional sweet from the Algarve region made with almond paste, sugar, and egg yolks. The sweet is often shaped into a variety of forms, such as fruits, animals, or flowers, and then brightly painted with food coloring to look like the real thing.
The artistic presentation of these sweets is a significant part of the tradition, and they're often made to look very realistic and intricate. The flavor of doce fino is sweet and almondy, and the texture is typically soft and slightly chewy. The use of almonds in this and other traditional Algarve sweets is influenced by the region's history, as almond trees are plentiful in the Algarve and were widely used in the local cuisine during the period of Moorish rule.
Although custard flans are enjoyed throughout Portugal, this orange-flavored version is traditionally associated with Algarve – the southernmost Portuguese region famous for their oranges. This simple dessert consists of a smooth egg-based custard that is enriched with orange juice and orange zest.
It is typically baked in round tins, then enjoyed well-chilled. Similar varieties are also popular in Brazil.
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Dom Rodrigo is a Portuguese dessert that is traditionally associated with the Algarve region, where it’s been made since the 18th century. It is prepared with a combination of egg yolks, sugar, ground almonds, cinnamon, and fios de ovos - a traditional confectionary product consisting of thin egg threads.
The gooey mixture of egg yolks and almonds is neatly placed inside fios de ovos, and the whole combination is wrapped in colorful foil that’s shaped into a small pyramid. Similar to other Portuguese desserts, it is believed that Dom Rodrigos also originated as a conventual dessert.
MOST ICONIC Dom Rodrigo
This light Portuguese sponge cake is prepared with fig-leaf squash, which is locally known as chila or gila. The cake combines already prepared squash jam or raw mashed squash with eggs, cocoa, and ground almonds, and the whole dish can be flavored with cinnamon or orange juice.
This moist and flavorful cake is traditionally associated with the region of Algarve and is often decorated with a light dusting of powdered sugar or fios de ovos - traditional confectionary consisting of thin egg threads.
Queijo de figo is a local Algarve specialty that is prepared with dry figs and almonds as the two basic ingredients. Traditionally, sliced figs and almonds were layered into a mold and drizzled with brandy. The combination would then be pressed and stored until the ingredients were combined into a firm cake.
Optionally, ground figs and almonds can be mixed with syrup in order to create a compact mixture that is then pressed into a mold. Although these fig cakes are traditionally round, they can be formed into other shapes, but their unusual name, which translates as fig cheese, stems from the classic round form that is reminiscent of a cheese wheel.
Beijinhos de amêndo is a traditional dessert originating from Algarve. These little ''almond kisses'' are made with a simple combination of sugar, almonds, and egg yolks. The sugar is boiled in water, then mixed with the almonds and cooked over low heat.
Once warmed, beaten egg yolks are added to the combination. The mixture is stirred constantly until the mass becomes slightly dry. It is rolled into little balls with one's fingers that have been greased with butter. The dessert is then baked until lightly browned, and a piece of almond is stuck on top of each small cake.
Hailing from Algarve, this traditional cake combines ground almonds, eggs, butter, and chila jam, which is prepared with fig-leaf squash that is locally known as chila or gila. The cake comes in many varieties which can be spiced with cinnamon or enriched with citrus zest or citrus juice, while the version from Tavira incorporates various candied fruits.
Bolo mimosa is usually served well chilled and dusted with sugar, while typical decorations include fios de ovos (egg threads), candied fruit, or almonds.
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Morgado de Silves is a traditional cake from Silves in the Faro district in the Algarve region, known for its intricate preparation and rich flavors. It is made with a dough of finely ground almonds, sugar, eggs, and water, filled with layers of gila jam (made from gila pumpkin), egg jam, and egg strands.
The cake is shaped like a round, usually 22 cm in diameter and 6 to 7 cm in height. Once baked, it is covered in royal icing, decorated with almond flowers or fruits, and sometimes adorned with silver pearls and tissue paper. It is a symbol of regional craftsmanship and culinary heritage.
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Morgado de figo is a traditional dessert from the Algarve region of Portugal, made with a dough of roasted figs, toasted almonds, sugar, and chocolate powder, often flavored with fennel, lemon zest, and cinnamon. It is typically shaped like a small cheese wheel or molded into various forms such as boats, fish, or books.
This dark, dense treat has a rich, sweet flavor and is enjoyed as a delicacy throughout the day. Its origins are linked to the abundant fig production in the region.
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