Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Amêndoas de Páscoa are among the most recognisable Portuguese Easter sweets, found in shop windows, baskets and family tables.
They are whole almonds coated in layers of coloured sugar, crisp outside with toasted almond inside.
As with many Portuguese recipes, there are variations by region, family and cook — colours, aromas and sugar thickness change with local tradition.
Ingredients
- 250 g raw almonds with skin
- 250 g sugar
- 100 ml water
- Natural or powdered food colouring (optional)
- 1 teaspoon vanilla essence (optional)
Method
- Lightly toast the almonds in a 160 °C oven for about 8 minutes, until dry and aromatic.
- In a pan, dissolve the sugar in the water and cook until a thin-thread syrup forms.
- Add the hot almonds and stir over a gentle heat until the sugar crystallises around them.
- Take off the heat and, for distinct colours, divide the almonds and dust with colouring while still hot, stirring to distribute.
- Spread on baking paper and cool completely, separating any that stick together.
- Store in a dry container, away from humidity, until serving or gifting.
Tips from Empório Portugal
- Well-dried almonds before sugaring prevent a sticky syrup.
- Constant stirring stops the sugar burning or sticking to the pan.
- Ideally make them one or two days before Easter for a firm texture.
Possible replacements in Brazil
- Toasted blanched almonds skip a step but lose a touch of traditional bitterness.
- Ready-coloured sugar can be used in quicker versions.
Pairing
Coffee, tea or hot chocolate. On festive tables, it pairs with folar and other Easter sweets.
Regional and family variations can alter ingredients, quantities and preparation.
Empório Portugal's recipes have cultural and gastronomic purposes. Adjust ingredients according to dietary restrictions, allergies and professional guidelines.
This recipe is part of the editorial curation of Empório Portugal, developed from the Portuguese culinary tradition. Like any traditional recipe, it can vary depending on the region, the family and the cook.
Send it to the Empório Portugal community. The recipes received are analyzed before any publication.
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