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#33 Almond Bolas (Portuguese Almond Cookies) 1975

Three almond balls (bolas) in a row.
"This one is good," my sister-in-law Jill told me. She tried not to express too much surprise, but I have regaled her with too many tales of failed cookies. And forced her to eat a few duds. I was glad this one made the grade. I liked it, too.

You might think I am a hopeless romantic to fall for another almond cookie. (Italy, almond cookies. Almond cookies, Italy.) The fact is every country that can grow almonds has its special recipes for almond cookies. Portugal is no exception.

The ground blanched almonds combine with dry bread crumbs, then the usual sugar, egg whites and almond extract. The dry bread crumbs are key. When the cookies are fresh from the oven, the bread crumbs add a perfect crunch to their rustic, nutty texture.

Holes in the center ready for filling.
These cookies don't "drop." You roll them in a ball (bola) and press a hole in the center, as for jelly-filled thumbprint cookies.

Egg yolk (and a bit of white) fill each hollow before topping
with a whole blanched almond.
The almond on top is way more appealing for the egg yolk mixture that gets poured into the center of the hole. These egg centers add an impressive sun-yellow accent. And don't they look great on my friend Nancy's Fiesta ware?

Note: Bake these just before serving. The bread crumbs seem to absorb moisture and do not maintain their crispness the next day.

The recipe is here and here.
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  1. AnonymousOctober 6, 2011 at 10:22 PM

    These look good. Which ones were those orange cookies I had when I was in Seattle? Those were really good, you should send me some.
    - Angela

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