Pão de rala

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

About the recipe

Pão de rala is an emblematic sweet from the Algarve, associated with conventual sweets and the generosity of almonds and eggs.

The texture combines thin layers of almond dough with sweet filling, requiring patience and technique in preparation.

As with many Portuguese recipes, there are variations by region, family, and cook — some versions are more compact, while others are airier.

Ingredients

• 400 g of ground almonds
• 300 g of sugar
• 8 egg yolks
• 4 egg whites
• Zest of 1 lemon
• 1 teaspoon of ground cinnamon
• 1 pinch of salt
• Powdered sugar for finishing

Preparation method

1. Mix the ground almonds with half of the sugar, lemon zest, cinnamon, and a pinch of salt.
2. Beat the egg yolks until light and incorporate them into the almond mixture, forming a pliable dough.
3. Divide the dough into portions and roll out thinly between non-stick papers or on a floured surface.
4. Layer with sweet egg filling, if the family recipe calls for it.
5. Bake in a moderate oven, around 180 °C, until lightly golden without drying out.
6. Let cool completely before cutting into thin slices.
7. Dust with powdered sugar and serve in small portions.

Tips from Empório Portugal

• High-quality almonds define the final flavor of the sweet.
• The oven should not be too hot — the goal is to cook without darkening too much.
• Small portions enhance the richness of the sweet.

Possible substitutions in Brazil

• Freshly ground skinless almonds provide a more intense aroma.
• Lemon can be replaced with orange, according to local tradition.

Pairing

Strong coffee or black tea. Content intended for those over 18 when paired with liqueurs; drink in moderation.