“Amargos” forms part of the list of typical cakes and pastries sweets most linked to Menorca’s gastronomic tradition, an absolute must from the popular cookbook that at Christmas takes on a star role in our homes. Here is the step-by-step recipe.
Ingredients:
400 grams of almonds
320 grams of sugar
2 egg whites
To peel the almonds, first boil a pot of water, remove it from the flame and pour in the almonds. They are scalded by leaving them a few minutes in the water. The almonds must be peeled while still hot and dried with a teacloth.
Then grind the almonds in a blender and mix them with the sugar on a medium flame, stirring it so that it dries. Then leave it to cool.
Once the dough is cold, it should be mixed with the beaten egg white. We recommend leaving a little egg white to smear on the hands when shaping the amargos. Make the dough into a mass and leave it to rest for 20 minutes.
The last stage is to make the small balls the size of a walnut and place them on an oven tray on oven paper. Preheat the oven to 180º and bake the Amargos for about 15 minutes. You can adorn the Amargo with half an almond in the centre if you want.
The Amargos end up flat due to their weight and should be a little browned but soft inside. Once cold, we can keep them in a sealed container for a long time.
We hope you like them!
