Amendoada / Almond brittle


This recipe is a variation of the original which comes from Alentejo, in the south of Portugal. Highly sweet yet it is perfectly served with an espresso after a meal. As a child I used to see it in fairgrounds or village-fetes, all piled up like amber tiles. I have added lavender which complements the honey flavour extremely well.

Amendoada / Almond brittle


200ml of honey
150 gr of chopped almonds
Grind of a lemon
1 twig of lavender ( or a 1/4 tbsp of lavender essence


Place the honey in a pan and bring it to the boil until it starts to darken, as in caramel. Fold in the almonds and let it all cook for another 3 minutes. Add the lemon grind and the lavender and remove from the heat.

Line a shallow baking tray with parchment and pour the honey mixture on top of it. Let it cool completely until it sets. With a sharp knife cut the almond brittle in losanges and serve.


One response to “Amendoada / Almond brittle

  1. Joanna Sjösten


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