These little almond ‘cheeses’ are one of the prettiest ways the Algarve turns almonds and sugar into dessert. Their name comes from the shape, not from any dairy in the recipe.

Inside the soft almond paste is a small core of doce de ovos. They are rich enough that one is plenty, advice that is rarely followed.

Queijinhos de Amêndoa do Algarve (Algarve Almond Marzipan Sweets) Recipe

What you need

Ingredients

2 1/2 cups (250 g) ground blanched almonds
1 1/2 cups (300 g) sugar
3/4 cup (180 ml) water
6 egg yolks
Zest of 1 lemon
1/2 teaspoon cinnamon
Powdered sugar, for shaping

Cook along

Instructions

Simmer 1 cup sugar with 1/2 cup water for 5 minutes. Stir in the almonds, lemon zest, and cinnamon and cook until a moldable paste forms. Cool.
Simmer the remaining sugar and water for 5 minutes. Temper into the yolks and cook over low heat until thick. Cool.
Dust your hands with powdered sugar. Flatten a tablespoon of almond paste, place a small spoonful of yolk cream in the center, and seal.
Shape into a small cylinder like a miniature cheese and score the sides lightly with a knife.
Chill for 1 hour before serving.