Nógado Algarvio

Description: Relatively hard, dark golden dough, prepared with al-monds and honey in equal parts. It is presented in the form of squares or rectangles of 5 to 6 cm on a side, wrapped in paper, or in the form of small mounds placed on lemon leaves. It weighs approximately 30 g.

Region: Algarve.

Special feature: Mounds of nougat, presented in lemon leaves or wrapped in paper.

History: The history of regional Algarve sweets is closely linked to the history of Pastelaria Almeida, whose manufacturing license number is 977, dating from 1931 the lease contract for the pastry shop. However, long before that date the same family made sweets that they sold in the dining room of their own home. The pastry shop has become so well known that, in addition to selling to the public, it has been a supplier to the Presidency of the Republic since 1930 and is the supplier of state banquets, with perfect sweet wonders (for example, an almond morgado, in the shape of a royal coat of arms, for the banquet offered to Queen Elizabeth of England, in 1957).

Use: As a treat, at any time of the day.

Know-how: Clean the almonds well by rubbing them with a cloth. They are then cut into relatively thick slivers. Bring the honey to a boil in a wire or copper pan, bringing to a boil. Add the almonds, stir and, without letting it burn, boil until it reaches a dark golden color. It is laid on a wet board and, with a wet roller, it is rolled out until it reaches a thickness of 0.5 cm. Cut the squares or rectangles, or make the mounds, with the dough still hot, placing them on paper or lemon leaves.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001