The rich tradition of almonds on the island of La Palma is well known, so it is not surprising that it is one of the essential products in the preparation of some of our sweets (almendrados - almond cakes-, queso de almendra - almond cheese - etc.). Along with almonds, lemon zest is also one of the most used condiments for baking on the island, so it is present in most traditional desserts and sweets.
The almond and lemon trees were introduced to the island after its conquest at the end of the 15th century. Little is known about Benahorita confectionery, but it was probably used for its honey and yoyas, the fruit of the mocán. Although the cultivation of the almond tree was introduced by the Phoenicians, the production of sweets based on almonds and lemons in the Iberian Peninsula was due to the Arab and North African influence in Al-Andalus, a legacy that continued after the various social and political vicissitudes in that territory. From the south of the Iberian Peninsula it reached the Canary Islands where it found a strong hold.
On this occasion we are going to share a recipe for almond cheese or queso de almendras, one of the essential sweets of traditional La Palma pastries. It should be noted, however, that each family has its own recipe and its "secrets". This is just one of several possibilities.
To make queso de almendras (almond cheese), the shelled almonds are placed in boiling water (approximately 500 grams of almonds). The idea is not to cook the almonds, but to facilitate their peeling, that is, to remove the dark brown skin that covers them and leave them white. Once peeled, they are ground. It should be noted that the almond from La Palma is characterized by its high oil content, and this is noticeable in the grinding process and, of course, in the flavor.
At the same time, the syrup is prepared from 500 grams of sugar and a glass of water, cooking it and stirring constantly until obtaining a liquid paste or a thick liquid, depending on how you want to interpret it. Basically, it is about achieving the consistency of the syrup.
Grate the lemon (preferably with a greenish hue, but not completely green, as this is the best lemon peel for baking) and add it to the mixture of syrup and ground almonds, also adding an egg yolk. Cook the mixture over low heat, stirring constantly for approximately 30 minutes, until you consider that it has reached the right consistency (the dough should separate from the sides of the pot when you stir it).
Prepare the mould by greasing it with butter or another fatty substance so that it does not stick, sprinkle it with a little cinnamon and add the paste or dough. Press it until it is compact and let it cool. Once it is cold, remove it from the mould and you will have your almond cheese.
