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Description: The Fidalguinhos de Braga, also called "Biscoitos Fidalgos", or simply "Fidalguinhos", are dry and crunchy biscuits, with a slight cinnamon and lemon flavor.
Particular characteristics: They have a characteristic shape, like a crossed leg.
Region: Municipality of Braga.
Ingredients used: Flour, sugar, butter, eggs, lemon zest, cinnamon.
Preparation: Sift the flour with the sugar and add the eggs, egg yolks, butter, lemon zest and cinnamon, and knead everything very well. The dough is allowed to rest for half an hour, then making thin and long rolls, which fold in half and twist to give them their characteristic shape. Place them on greased trays and sprinkled with flour and take them to a hot oven.
Know-how: The crunchy texture and the fine, intertwined shape de-pend on the skill of the person who makes the cookies.
Forms of marketing: Pastry shops in the Municipality.
Product availability throughout the year: All year round.
Product history: The Fidalguinhos de Braga originated in the conventual sweets of the city, being part of the recipes of the Convent of Nossa Senhora dos Remédios de Braga, as mentioned by Alfredo Saramago, in his book "Cozinha do Minho" (2000).
Its characteristic shape, as if it were a crossed leg, was a satire on hereditary nobles, alluding to the nobles who did not have to try very hard to get what they wanted.
Representativeness in local food: A mandatory presence in Braga's gastronomy, they are served mainly at Easter.
Source: DGADR, based on "Cozinha Tradicional Portuguesa", Maria De Lourdes Modesto, 1982, Verbo Editora, in "Cozinha do Minho", Al-fredo Saramago, 2000, Assírio & Alvim and in Taste Braga.
Photo: Taste Braga.
