Every time I make this tart, I don't complicate things with many dishes or techniques. If you have almonds on hand and some eggs, it goes quickly. I found this simple version after comparing recipes. You don't need to be a specialist, just follow a few steps and it turns out just right. If you've ever been to Galicia or someone brought you a slice, the taste will be familiar.
Quick Info
Total time: about 2 hours (includes cooling)
Preparation time: 20 minutes
Baking time: 40 minutes
Servings: 8-10
Difficulty: easy
Traditional Spanish recipe, almond dessert
Ingredients
275 g raw almonds
125 g powdered sugar
6 large eggs
Vanilla extract or vanilla sugar
4 drops almond essence (optional)
Zest of one large orange
Zest of one large lemon
Powdered sugar for decoration
Preparation method
1. Grind the almonds in a food processor. You can make them as fine as you want, but it's important not to get a paste. A fine texture, but not butter.
2. Separate the eggs. Beat the yolks with the powdered sugar and vanilla for about 3 minutes until creamy. Add the citrus zest and, if you want, the almond essence or just vanilla if you don't like the artificial almond flavor.
3. Incorporate the ground almonds into the yolk mixture. Mix well.
4. Wash the mixer blades and beat the egg whites until stiff peaks form, like for meringue. They need to be firm.
5. Add half of the beaten egg whites to the yolk mixture and mix vigorously to combine. Add the rest of the egg whites and gently fold in with wide movements from bottom to top to keep the airy texture.
6. Prepare a tart pan (approximately 24 cm in diameter). You can line it with parchment paper if you want to easily remove the tart onto a platter, or grease it with oil and sprinkle a little flour if serving directly from the pan.
7. Pour the mixture into the pan and smooth it out gently.
8. Bake in a preheated oven at 180°C for about 40 minutes. Check that it is baked in the center; it should not jiggle.
9. Remove the pan from the oven and let the tart cool completely at room temperature. It's better not to cut it while it's warm; I let it sit for at least an hour and a half.
10. For decoration: if you want the Santiago cross, print or draw a template, cut it out and place the stencil on the cooled tart. Dust sugar all over, then carefully lift the paper.
Why I make the recipe often
It's simple, doesn't require dough or other complicated procedures. The texture remains fluffy, not dry. It can be made with ingredients I already have. It keeps well for a few days.
Tips and variations
Tips
The almonds should be raw, without skin. If you don't have a powerful processor, you can buy them already ground, but it's not as fresh.
The citrus zest gives the main flavor, don't skip it.
The egg white foam is added in two stages so the mixture doesn't deflate.
Check the tart after 35-40 minutes, every oven bakes differently.
Substitutions
Almond essence is optional, especially if you can't stand its flavor. You can use just vanilla.
If you don't have an orange or lemon, you can use just one of them, but I don't recommend going without either.
For powdered sugar, you can use store-bought or homemade.
Variations
Some add a little orange liqueur, but I didn't use it here.
You can use a different stencil for decoration, not just the Santiago cross.
Serving ideas
It is served at room temperature, in simple slices, with powdered sugar on top.
It works as a coffee dessert or at the end of a meal.
Frequently asked questions
Can I use pre-ground almonds?
Yes, you can, but if you grind them at home, the flavor is more intense and fresher.
Does the tart slice well or crumble?
If you let it cool completely, it cuts into compact slices. Don't cut it while it's warm; it will crumble.
Can I make it in advance?
Yes, you can make it a day ahead. It keeps well and the flavors meld better.
Is it necessary to use the cross stencil?
No. The stencil is just for traditional decoration. You can just dust sugar without a shape.
Can I substitute almonds with other nuts?
The original recipe is with almonds. Using other nuts will not yield the same taste or texture.
Nutritional values
Estimate for one slice (out of 10): approx. 265 kcal, 10 g protein, 18 g fat, 17 g carbohydrates. Values are approximate and may vary depending on the brand of ingredients and how thick you slice.
Storage and reheating
It keeps at room temperature, covered, for up to 3 days. It doesn't need reheating. In the fridge, it may firm up a bit, but it doesn't lose quality. I don't recommend freezing, as the texture may become wet after thawing.
Quick Info
Total time: about 2 hours (includes cooling)
Preparation time: 20 minutes
Baking time: 40 minutes
Servings: 8-10
Difficulty: easy
Traditional Spanish recipe, almond dessert
Ingredients
275 g raw almonds
125 g powdered sugar
6 large eggs
Vanilla extract or vanilla sugar
4 drops almond essence (optional)
Zest of one large orange
Zest of one large lemon
Powdered sugar for decoration
Preparation method
1. Grind the almonds in a food processor. You can make them as fine as you want, but it's important not to get a paste. A fine texture, but not butter.
2. Separate the eggs. Beat the yolks with the powdered sugar and vanilla for about 3 minutes until creamy. Add the citrus zest and, if you want, the almond essence or just vanilla if you don't like the artificial almond flavor.
3. Incorporate the ground almonds into the yolk mixture. Mix well.
4. Wash the mixer blades and beat the egg whites until stiff peaks form, like for meringue. They need to be firm.
5. Add half of the beaten egg whites to the yolk mixture and mix vigorously to combine. Add the rest of the egg whites and gently fold in with wide movements from bottom to top to keep the airy texture.
6. Prepare a tart pan (approximately 24 cm in diameter). You can line it with parchment paper if you want to easily remove the tart onto a platter, or grease it with oil and sprinkle a little flour if serving directly from the pan.
7. Pour the mixture into the pan and smooth it out gently.
8. Bake in a preheated oven at 180°C for about 40 minutes. Check that it is baked in the center; it should not jiggle.
9. Remove the pan from the oven and let the tart cool completely at room temperature. It's better not to cut it while it's warm; I let it sit for at least an hour and a half.
10. For decoration: if you want the Santiago cross, print or draw a template, cut it out and place the stencil on the cooled tart. Dust sugar all over, then carefully lift the paper.
Why I make the recipe often
It's simple, doesn't require dough or other complicated procedures. The texture remains fluffy, not dry. It can be made with ingredients I already have. It keeps well for a few days.
Tips and variations
Tips
The almonds should be raw, without skin. If you don't have a powerful processor, you can buy them already ground, but it's not as fresh.
The citrus zest gives the main flavor, don't skip it.
The egg white foam is added in two stages so the mixture doesn't deflate.
Check the tart after 35-40 minutes, every oven bakes differently.
Substitutions
Almond essence is optional, especially if you can't stand its flavor. You can use just vanilla.
If you don't have an orange or lemon, you can use just one of them, but I don't recommend going without either.
For powdered sugar, you can use store-bought or homemade.
Variations
Some add a little orange liqueur, but I didn't use it here.
You can use a different stencil for decoration, not just the Santiago cross.
Serving ideas
It is served at room temperature, in simple slices, with powdered sugar on top.
It works as a coffee dessert or at the end of a meal.
Frequently asked questions
Can I use pre-ground almonds?
Yes, you can, but if you grind them at home, the flavor is more intense and fresher.
Does the tart slice well or crumble?
If you let it cool completely, it cuts into compact slices. Don't cut it while it's warm; it will crumble.
Can I make it in advance?
Yes, you can make it a day ahead. It keeps well and the flavors meld better.
Is it necessary to use the cross stencil?
No. The stencil is just for traditional decoration. You can just dust sugar without a shape.
Can I substitute almonds with other nuts?
The original recipe is with almonds. Using other nuts will not yield the same taste or texture.
Nutritional values
Estimate for one slice (out of 10): approx. 265 kcal, 10 g protein, 18 g fat, 17 g carbohydrates. Values are approximate and may vary depending on the brand of ingredients and how thick you slice.
Storage and reheating
It keeps at room temperature, covered, for up to 3 days. It doesn't need reheating. In the fridge, it may firm up a bit, but it doesn't lose quality. I don't recommend freezing, as the texture may become wet after thawing.