Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Toucinho do céu belongs to Portugal’s convent pastry tradition, marked by egg yolks, sugar and almonds.
The curious name refers to old preparations, although many current versions do not carry bacon.
It is an intense sweet, served in small slices.
Ingredients
- 250 g sugar
- 120 ml water
- 250 g of ground almonds
- 8 gems
- 2 whole eggs
- 1 tablespoon of butter
- Optional cinnamon
- Powdered sugar
Method
- Prepare syrup with sugar and light water.
- Add almonds and butter, mixing until it forms a paste.
- Let cool slightly.
- Add beaten egg yolks and eggs, stirring constantly.
- Take the pan greased and lined with paper.
- Bake until firm and finish with sugar.
Tips from Empório Portugal
- Do not mix eggs into the very hot syrup.
- The candy should be moist, not dry.
- Serve in small portions.
Possible substitutions in Brazil
- Almond flour can replace ground almonds.
- Unsalted butter maintains clean flavor.
Pairing
Tawny Port or coffee. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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