Category: Uncategorized

In a large bowl, mix butter with powdered sugar.

Add egg yolks, a pinch of salt, vanilla extract and lemon zest then mix well.

Mix in the almonds and baking powder.

Add all purpose flour gradually and mix by hands until you obtain a very soft dough (don’t knead the dough).

Form small balls of dough.

Brush each ball with egg white or just wet them with your fingers (dip your fingers in egg white then wet each ball of dough with it).

Drop the balls in a bowl of Almonds and make sure to coat them well.

Place the coated balls of dough in mini baking cups.

Transfer them to a baking sheet.

Place a whole almond in the center of each ball.

You can place a cut candied cherry in the center at this step or just make an indentation in the center, then you will place a cut candied cherry after baking.

Bake in a 350°F preheated oven for 20 to 30 minutes or until slightly golden. You may need to place under the broiler for few minutes.

Immediately put about 1 tablespoon sugar syrup on each cookie. You may need to add more syrup for each cookie if it is quickly absorbed.

Let the cookies absorb the syrup, then place each cookie in a clean baking cup for a better presentation.

Put the tablespoon of butter in a saucepan.

Place the saucepan over medium low heat.

Add condensed milk.

Add cocoa powder and mix with a wooden spoon for about a minute.

Add Almond powder and stir constantly until the mixture thickens. It took me about 20 minutes of stirring to get the mixture to thicken.

Once the mixture thickens and takes a while to fall off the spoon, remove it from the heat.

Place on a slightly greased plate and refrigerate for about 30 minutes.

Grease your hands with butter.

Use an ice cream scoop or just a spoon to scoop a small piece of the mixture at the time.

Roll each piece into a small ball.

Place the ball in cocoa powder and coat it well or use any of your favorite topping.

Place the Brigadeiros in mini baking cups.

Enjoy.