Easter Almonds

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Easter almonds are one of the most recognizable sweets of Portuguese pastry during this time, present in display cases, baskets, and family tables.

They are whole almonds coated in layers of colored sugar, with a crunchy texture on the outside and toasted almond on the inside.

As with many Portuguese recipes, there are variations by region, family, and cook — colors, aromas, and thickness of the sugar change according to local tradition.

Ingredients

• 250 g of raw almonds with skin
• 250 g of sugar
• 100 ml of water
• Natural or powdered food coloring (optional)
• 1 teaspoon of vanilla extract (optional)

Preparation method

1. Lightly toast the almonds in an oven at 160 °C for about 8 minutes, until they are dry and aromatic.
2. In a saucepan, dissolve the sugar in the water and bring to a boil until you obtain a thin syrup.
3. Add the hot almonds and stir over low heat until the sugar crystallizes around them.
4. Remove from heat and, if you want distinct colors, divide the almonds and sprinkle coloring while they are still hot, stirring to distribute.
5. Spread on parchment paper and let cool completely, separating the units if they stick together.
6. Store in a dry container, away from moisture, until serving or gifting.

Tips from Empório Portugal

• Well-dried almonds before the sugar prevent sticky syrup.
• Constant stirring prevents the sugar from burning or sticking to the pan.
• It's ideal to prepare one or two days before Easter for a firm texture.

Possible substitutions in Brazil

• Toasted skinless almonds reduce a step but lose the traditional slight bitterness.
• Ready-made colored sugar can be used for quicker versions.

Pairing

Coffee, tea, or hot chocolate. At festive tables, it pairs well with folar and other Easter sweets.