Learn how to make these specialty Portuguese biscuits in the step-by-step recipe shared by acclaimed Portuguese chef Leandro Carreira in his new book, Portugal: The Cookbook.
Fine Dining Lovers readers can save 30% on a copy, to discover over 550 other recipes, visit phaidon.com/Portugal and enter code FDL30 at check out.
Excerpted from Portugal: The Cookbook by Leandro Carreira.
Put the olive oil, honey, sugar and 600 ml/20 fl oz (2. cups) water into a large saucepan and bring to the boil. Once it starts boiling, gradually add both flours and cook for a further 10 minutes, or until the flours are cooked out and a smooth dough forms that comes away from the sides of the bowl. Add the chopped almonds, cinnamon and cloves and mix very well to combine. Remove from the heat and leave to cool.
Divide the dough into 30 small balls, about 45 g/1. oz each, then top each one with a whole almond. Put them onto a large chopping (cutting) board, cover with a tea (dish) towel and leave to rest for 15 minutes.
Preheat the oven to 160ÅãC/325ÅãF/Gas Mark 3. Dust a large baking sheet with flour.
Put the cookies onto the prepared baking sheet and bake for 15 minutes, or until golden. Remove from the oven, then carefully transfer the cookies to a wire rack and leave to cool before storing in an airtight container.
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