A recipe for traditional Alentejo sweets, the Pinhoada Alentejana, typical of the region of Alcácer do Sal, one of the regions with the largest pine nut production in the country.
Being Alcácer do Sal, a reference area, pinewood was sold to travelers passing by. It quickly became known throughout the country, loved for its crisp and sweet taste.
Preparation Time 20 min
Cooking Time 6 min
Passive time 15 min
Servings 6 Servings
200 gr kernel pine nuts
2 dl honey
sweet almond oil (enough)
Lightly toast the pine nuts in the oven, then spread them on the table stone and let cool.
Bring the honey to a heat in a skillet and simmer for 2 minutes over low heat.
Add the pine nuts and boil for another 2 minutes.
Remove from the heat and with a spoon, arrange mounds of pine on the stone of the table previously greased with some sweet almond oil.
Let cool and then cut into pieces of your choice and wrap them in cellophane.