Bolinhos de Amêndoa do Algarve

Ingredients

Equipment Needed

• •Food processor (if grinding whole almonds)
• •Baking sheet
• •Parchment paper
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Grind the almonds

   If starting with whole blanched almonds, pulse them in a food processor until very fine, almost like flour. Stop before they turn to paste. You want powder, not almond butter. The texture of your cookies depends on this. If using store-bought almond flour, you can skip this step, but know that freshly ground almonds have more flavor and natural oils.

   Dona Celeste grinds her almonds with a tablespoon of the sugar. The sugar absorbs the oils and keeps the mixture from turning to paste. An old trick that works.
2. 2

   Make the dough

   In a large bowl, combine the ground almonds, sugar, cinnamon, and lemon zest. Mix well with your hands. Add the egg yolks one at a time, working them into the almond mixture. Add the orange blossom water if using. Knead gently until you have a smooth, pliable dough that holds together when pressed. It should feel like soft marzipan. If it's too dry, add another yolk. If too wet, add more ground almonds.

3. 3

   Shape the cookies

   Preheat your oven to 170°C (340°F). Line a baking sheet with parchment paper. Pinch off pieces of dough about the size of a walnut. Roll each into a ball, then flatten slightly into a thick disc, about 3cm across. The traditional shape is a simple round, but some families make crescents, diamonds, or press a pattern with a fork. Place them on the prepared sheet, leaving a little space between each.

   These don't spread much. You can place them closer together than you would with butter cookies.
4. 4

   Bake until golden

   Bake for 12 to 15 minutes, until the cookies are pale golden on top and slightly darker on the bottom. They should still feel soft when you touch them. Don't wait for them to feel firm. They're not supposed to be crisp. They'll set as they cool but stay tender inside.

5. 5

   Cool and dust

   Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Once completely cool, dust generously with powdered sugar through a fine sieve. The white sugar against the golden cookies is part of the tradition. Store in an airtight container, where they'll keep for a week and actually improve after a day or two.

Chef Tips

• •The quality of your almonds matters here more than in almost any other recipe. These cookies are almonds. Find the best you can. Portuguese almonds from the Algarve have a particular sweetness, but any good-quality blanched almonds will work.
• •Don't overbake. The most common mistake is waiting for these to look done. They should come out of the oven looking slightly underdone. They firm up as they cool. Overbaked bolinhos are dry and disappointing.
• •Orange blossom water is traditional in some Algarvian families, a direct inheritance from Moorish cooking. Start with a small amount. It should whisper, not shout. If you can't find it, leave it out entirely rather than substituting.
• •These cookies are naturally gluten-free and have been for centuries. Long before it was a trend, the Algarve was making sweets without wheat flour.

Advance Preparation

• •The dough can be made up to 3 days ahead and refrigerated, wrapped tightly. Bring to room temperature before shaping.
• •Baked cookies keep for up to a week in an airtight container. They actually improve after a day, becoming softer and more marzipan-like.
• •These freeze beautifully for up to 2 months. Dust with fresh powdered sugar after thawing.

Frequently Asked Questions

Nutrition Information

1 serving (about 22g)