Almendrados are traditional Portuguese conventual sweets typical of the Alentejo, Trás-os-Montes, and Algarve regions, where almond production is abundant. For this reason, almonds are widely used in local pastries. However, it is believed that the origin of this delicacy lies in the Algarve.
These cookies have a crunchy exterior and a soft interior. They are made with just three ingredients: sugar, almonds, and egg whites. In addition to being very easy to make, they are naturally gluten-free, making them an excellent option for those with intolerances.
Although this recipe has various versions, we highlight this one for its simplicity and consistent results. It’s the perfect solution when you need something quick and delicious for a snack.
Below, we explain how to prepare this Portuguese almendrados, a recipe with all the necessary details to recreate this traditional sweet. Try this simple recipe and bring a piece of Portuguese tradition to your table!

Ingredients
- 250 g of almonds with skin
- 25 to 30 g of additional almonds with skin for decoration
- 2 egg whites
- 200 g of white sugar (but yellow sugar is also fine).

Necessary Kitchen tools
- Food processor or kitchen robot
- Spatula
- Large bowl for mixing ingredients
- 2 tablespoons

Preparation
- Servings: 15 to 20 servings (depending on the size of the cookie)
- Preparation time: 35 minutes (20 minutes to prepare the cookies and 15 minutes in the oven)
- Difficulty level: Easy and quick
Step-by-Step Recipe for Almendrados
- Preheat the oven to 180ºC (with top and bottom heating and ventilation).
- Grind the 250 g of whole almonds with skin in a food processor until reduced to a powder. If you prefer crunchier cookies, grind them to a coarser texture. (You can also use almond flour if preferred).

- Combine the egg whites and sugar until thoroughly mixed.

- Gradually add the egg whites and sugar to the almond flour, mixing until you achieve a thick and smooth paste.

- Using two spoons, make small/medium balls and place them on a baking tray lined with parchment paper. Flatten each ball with the back of the spoon and place a whole almond on top.


- Continue until all the dough is used up. With this amount, you can make about 20 cookies. Do not place the cookies too close together, as they will expand and stick to each other.

- Bake in the oven for 15 minutes at 180ºC (350ºF). When the edges start to turn golden, remove from the oven. Don’t worry if they are still soft—they will become crunchy on the outside and soft on the inside as they cool down.

- Let them cool, and remove them from the parchment paper. Then serve or store for later.

Pairings and Serving
Almendrados are a perfect snack or breakfast treat. They are typically served with a hot beverage, such as tea or coffee, but hot chocolate is also great.
Storage
Almendrados keep well in an airtight container for one to two weeks. However, you should place a sheet of parchment paper between the layers to prevent them from sticking together. Avoid storing them in the refrigerator, as the humidity can make them soft and sticky.

Final Tips
- If you want to simplify your life and speed up the recipe, use almond flour instead of whole almonds.
- This recipe is perfect for using leftover egg whites, which are often left over when preparing most Portuguese traditional sweets, such as ovos moles, egg pudding, pastel de nata, and others.
- You’ll find many versions of this recipe that use powdered sugar instead of white sugar or whisk the egg whites into stiff peaks before adding the sugar and almond flour. However, we don’t think these details add much to the recipe. This simplified version always works and produces delicious cookies.
- The traditional recipe for almendrados uses a wafer sheet at the cookie’s base to prevent sticking. If wafer sheets are not available, you can store the cookies properly using parchment paper.
- The size of the almendrados can vary according to your preference. We prefer them to be about a tablespoon size, but you can make them larger or smaller if you wish.

In conclusion
Almendrados are an ideal sweet for those looking for something quick and simple, as well as being delicious and perfect for a snack. Since they are gluten-free, they are an excellent option for people with intolerances. Try them, adapt them, and above all, enjoy!

Almendrados
Equipment
- 1 Food processis
- 1 Large container for mixing ingredients
- 1 Spatula
- 2 Tablespoons
Ingredients
- 250 grams whole almonds with skin
- 25-30 grams additional whole almonds with skin for garnish
- 2 egg whites
- 200 grams white sugar
Instructions
- Preheat the oven to 180ºC (with top and bottom heating, and ventilation).
- Grind the 250 g of almonds with skin in a food processor until reduced to a powder.
- Mix the egg whites and sugar until everything is well combined.
- Gradually add the egg whites and sugar to the almond flour.
- Make small/medium balls using 2 spoons and place them on a baking tray lined with parchment paper. Flatten each ball with the back of the spoon and place a whole almond on top.
- Cook in the oven for 15 minutes at 180º.
- Let it cool, and remove it from the baking paper.
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