Almond and melindres

The melindres and almonds are the sweet soul of Pontedeume, the reflection of a gastronomic tradition that has resisted the passage of time.

The melindres, with their mixture of egg yolk, flour and anise, offer a unique texture, submerged in a syrup that gives them an irresistible flavor. Beside him, the almond, with their crispy exterior and soft interior cortex, delight with the perfect combination of egg white, sugar and ground almond. Both are authentic local pastry treasures, perfect to enjoy on any occasion, either in celebrations or in a simple moment of indulgence.

The melindres and the almonds are the dessert of Pontedeume par excellence and you can find them in one of the confectionery of the municipality. These sweets are not only a feast for the palate, but also for the senses, since each bite connects us with the history and culture of Eume's region. Do not stay without trying them!

Almond recipe

Mass ingredients

• 2 egs
• 200 g sugar (can be reduced to taste)
• 1g de sal
• Zest of 1 lemon
• 2 g ground cinnamon
• 250 g ground almonds
• Wafer sheets (optional)

1. Prepare the mixture

In a bowl, mix the sugar with the lemon zest, cinnamon and salt. Rub with your hands to enhance aromas. Add the ground almond and mix with rods to avoid lumps.

2. Form the mass

Beat the eggs in a separate bowl and combine them with dry ingredients until you get a wet and malleable dough, but not sticky.

3. Give the almond -shaped

Take mass portions with a teaspoon or slightly wet hands and form homogeneous balls. If wafer of wales are used, place each ball on them leaving some space on the edges.

4. Bake

Preheat the oven at 170 ° C. Arrange the almond in a tray with baking paper and bake for 22-25 minutes, until they are golden or slightly roasted on the outside.

5. Cool and serve

Let stand a couple of minutes before moving them to a grid to cool completely. Once cold, they will be ready to enjoy.

Melindres recipe

Mass ingredients

• 4 egg yolks
• 20 ml anise liqueur
• 20 g butter
• 200 g flour

Ingredients for glaze

• 10 ml water
• 200 g sugar

1. Prepare the dough

In a bowl, mix egg yolks with anise and melted butter. Gradually incorporate the flour until a homogeneous and manageable mass is obtained.

2. Mass rest

Cover the dough with a cloth and let stand for 1 hour to acquire the proper texture.

3. Form the melindres

Knead the dough forming fine cylinders. Cut into small pieces and shape small "donuts".

4. Bake

Place the melindres on a tray with baking paper and bake at 185 ° C for 10 minutes, until they are slightly golden.

5. GLASEARY AND COVER

While the melindres bake, prepare the syrup by heating the water and sugar to the strand point (105 ° C). Once baked, pass the melindres to a bowl and bathe them in the hot syrup, ensuring that they are well covered. Let cool before serving.