Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Pão de rala is an emblematic Algarve sweet, linked to convent confectionery and the generosity of almonds and eggs.
The texture combines thin almond-dough layers with a sweet filling, calling for patience and technique.
As with many Portuguese recipes, there are variations by region, family and cook — some versions denser, others more aerated.
Ingredients
- 400 g ground almonds
- 300 g sugar
- 8 egg yolks
- 4 egg whites
- Zest of 1 lemon
- 1 teaspoon ground cinnamon
- 1 pinch of salt
- Icing sugar for finishing
Method
- Mix the ground almonds with half the sugar, the lemon zest, cinnamon and a pinch of salt.
- Beat the yolks until pale and incorporate into the almond mixture to form a pliable dough.
- Divide the dough into portions and roll out thinly between non-stick papers or on a dusted surface.
- Build alternating layers with an egg-yolk filling, if your family recipe includes it.
- Bake in a moderate oven, about 180 °C, until lightly golden without drying out.
- Leave to cool completely before slicing thinly.
- Dust with icing sugar and serve in small portions.
Tips from Empório Portugal
- Good-quality almonds define the final flavour of the sweet.
- The oven should not be too hot — the aim is to cook without browning too much.
- Small portions suit the richness of the sweet.
Possible replacements in Brazil
- Freshly ground blanched almonds give a more intense aroma.
- Lemon can be swapped for orange, according to local tradition.
Pairing
Strong coffee or black tea. Content intended for adults over 18 when paired with a liqueur wine; drink in moderation.
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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