Queijinhos de amêndoa

5 from 1 vote

The word means little cheeses because of the shape of these traditional sweets. They are based on a Portuguese specialty called jemma --- a sweet golden filling which just has to be tasted, so don't be put off by the lengthy instructions.

Prep Time20

Cook Time20

Cooling time15

Total Time55

Course: Dessert

Cuisine: Portuguese

Keyword: almond, custard, marzipan, purim, Queijinhos de amêndoa

Servings: pieces

Calories: 91kcal

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

This quantity makes about 20. The finished sweets should be about 3/4 of an inch high and maybe rolled and granulated sugar and stored in the refrigerator or freezer.

Nutrition