Broas de Espécie

Description: Cakes made with peeled and grated almonds, pine nuts, sugar, egg yolks, egg whites and flour until tender. They are about 5 cm long and 2 to 3 cm wide.

Region: Lisbon and Tagus Valley.

Special feature: Elliptical cakes, very small, baked on wafer, golden in colour and sprinkled with grangeia.

History: Typical Christmas sweet, its recipe may vary depending on the manufacturer, as at this time almost all pastry shops make it. In fact, the name «broa» is only strictly applicable to those made with corn flour (as in the case of Broas Castelar) but, due to similarity of form, these cakes are also called broas. Their dimensions are, however, smaller than those of corn flour bread. They are always prepared in advance so that they can dry.

Use: As a treat and dessert, at Christmas time.

Know-how: Make a sugar syrup in a hairy point and add the grated almonds and pine nuts. Let it cool, add the eggs (egg yolks and whites) and cook. Let it cool, tend to bread much smaller than Broas Castelar and bake on wafer leaves. Separate the bread, brush with egg and sprinkle with grangeia.

Source: Produtos tradicionais portugueses, Lisboa, DGDR, 2001