Amarantinos

Description: Amarante's emblematic sweet.

Delimitation of the geographical area of production: Amarante, Baião, Marco de Canaveses, Cinfães, Penafiel and Resende.

Ingredients used: Flour; sugar; eggs; cinnamon; lemon zest.

Preparation: Beat the egg yolks with the sugar and flavourings and then with the flour. Add the egg whites in a whirlpool. They go to the oven in very well greased pans. They are unmolded and placed in pleated paper boxes.

Product history: The conventual sweets of Amarante, originating in the Convent of Santa Clara, are known throughout the country and have attracted many visitors to this region. The Business Association of Amarante annually holds a Conventual Confectionery Fair, in May, with the aim of reviving traditions, promoting and selling the sweets produced in this region.

Source: Receitas e Sabores dos Territórios Rurais, MINHA TERRA, 2013