Português
THE EASTER ALMOND, A TRADITION THAT STARTED WITH EGGS
It is not new that almonds, dried fruit, are appreciated with different toppings. The ancient Greeks dipped it in honey. Later, the introduction of sugar in Europe refines the confectioner's technique.
The tradition of almonds offered and tasted at Easter results from the very ancient cult of eggs and associated with the Spring festivals, later incorporated into the Christian tradition, seen as a symbol of Resurrection and eternity. Similar in shape and evoking the colorful Easter egg decorations, sugar-coated almonds and bright colors, the result of adapting the confectionery to new techniques and times.
Brought to Portugal under the influence of French confectionery, sweet almonds, previously produced in convents, now have a manufacturing process that begins with the selection and sorting of almonds, then drying and sizing.
