Brisas da Figueira

Delimitation of the geographical area of production: Figueira da Foz.

Ingredients used: 500 g of sugar; 12 whole eggs; 300 g of almond kernels; 300 g of water; 1 glass of Port wine; dough to line the molds.

Preparation: Boil the sugar with the water until it reaches the point of pearl. Mix the sugar with the eggs, along with the ground almonds and Port wine. Line small molds with dough, fill with the filling and bake at low temperature, taking 45 minutes to bake.
Forms of commercialization: Pastry shops.

Product history: The origin is not well known.
Pinto Esteves (1954)

"The regional sweets of Figueira, from that distant time, were excellent, and their quintessence was given by the conventual manufacture of mother Rosária, and by her daughters, the Rosarias, in their confectionery there in the Palace, with a small window between the two doors with a high edge, which were impeccable in cleanliness, and whose kitchen could be seen from the counter of the small shop, scrupulously stoned and clean.
Their sweets were as pleasant as the smiles with which the confec-tioners, with their hair powdered with white flour, attended to their chosen and greedy customers: the bundles of eggs dripping with syrup, the straws of filling, sprinkled with cinnamon; the incomparable puff rings, covered with sugar, and the cakes of love, round and full, like hearts in love."

Source: Federação Portuguesa das Confrarias Gastronómicas

Image source: Mafalda Agante