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A plate of honey and almond cookies

Broas de Mel e Amêndoa (Honey Cookies with Almonds) by Leandro Carreira

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 and enter code FDL30 at check out.

A portrait of Leandro Carreira

Excerpted from Portugal: The Cookbook by Leandro Carreira.

19 April, 2022
Average: 4 (8 votes)

serves for


total time

1 HR 5 MIN


Olive oil
200 ml/7 fl oz (. cup plus 1 tablespoon)
200 g/7 oz (. cup plus 2 tablespoons)
Caster sugar
200 g/7 oz (1 cup)
Wholemeal flour
320 g/11. oz (2.⁄. cups), plus extra for dusting
Corn flour
320 g/11. oz (2.⁄. cups)
75 g/2. oz (. cup) blanched almonds, chopped
1 teaspoon ground cinnamon
2 cloves
30 whole blanched almonds, to decorate

Step 01

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.

Step 02

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.

Step 03

Preheat the oven to 160ÅãC/325ÅãF/Gas Mark 3. Dust a large baking sheet with flour.

Step 04

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.

Honey Almond Cookies

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