Queijinhos de amêndoa are a sugar-coated, custard-filled marzipan treat. This Portuguese dessert literally translates to “little almond cheese” because their round shape makes them visually similar to a cheese wheel.
This marzipan treat derives from the Southern Portugal region of Algarve.
They consist of an almond shell and a creamy egg-based filling called doce de ovos. The shell combines ground almonds and egg whites.
Sephardi Jews from Portugal make Queijinhos de amêndoa for the Purim holiday. I first came across this recipe in The Home Book of Jewish Cookery by Judy Jackson. Then again, I saw them posted in Facebook’s Sephardi Cuisine group.
I was very intrigued. So, I started researching them further and it didn’t take long to decide to add them to my blog.
Making Queijinhos de Amêndoa
There are three phases in this recipe. The first is making the outside almond shell. The next step is making the custard filling. And the final step is assembling it all together.
Making the almond paste (marzipan) requires bringing water and caster sugar to a boil to create a syrup. Then, add the syrup to grounds almost and mix to create the paste.
NOTE: Caster sugar is a very fine sugar more readily available in Europe. The consistency is between granulated sugar and powdered sugar. In the US, you can substitute it with baking sugar or Baker’s sugar or make your own by placing it into a food processor for a few seconds (keep in mind that 1 cup of caster sugar equates to more than 1 cup of granulated sugar).
The custard filling also requires bringing sugar and water to a boil and then adding egg yolks.
Finally, roll the almond paste into small balls, the size of a walnut. Then make flat discs for lids to seal the top. Form each ball into a cup and fill each one with a cold custard mixture. Seal with a lid and continue until all the almond paste is used up. Then, roll them in granulated sugar to finish. Yields about 20 pieces.
Aproveitar! Enjoy!
Queijinhos de amêndoa
DESCRIPTION
INGREDIENTS
- For the almond shells:
- 2 oz caster sugar (You can use Baker's sugar or make your own caster sugar by processing regular granulated sugar for a few seconds.)
- 3 oz water
- 5 oz ground almonds
- For the jemma filling:
- 4 oz caster sugar
- 2½ oz water
- 1 vanilla pod
- 6 egg yolks
INSTRUCTIONS
- Make a syrup with 2 oz sugar and 3 fluid oz water. Bring to a boil and keep on heat for about 2 minutes. Add it to the ground almonds to make a paste.
- To prepare the filling, put the sugar, water and vanilla pod in a small pan. Bring it to a boil, stirring once or twice until the sugar is melted. Once the syrup starts to boil do not stir it, but wash down the size of the pan with a wet pastry brush. Continue boiling and brushing until the syrup makes a thread when tested between the thumb and first finger. At this stage pour it slowly onto the beaten egg yolks. Return the mixture to a double saucepan and stir until it thickens but do not let it boil. Then immediately stand the pan in cold water.
- Roll the almond paste into small balls, the size of a walnut, and make flat discs for the lids. Form each ball into a cup and fill each one with a cold jemma mixture. Seal with a lid and continue until all the almond paste is used up.
Notes
NUTRITION
Enjoy more Purim recipes here.
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