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Toucinho do Céu is a Portuguese dessert made primarily of almonds and eggs.

History
Like other desserts characteristic of Portuguese cuisine, it contains high amounts of eggs, almonds and little wheat flour, known as conventual sweets (Doçaria Conventual). Almonds became a major crop during the Moorish Occupation between the 6th and 7th century. Eggs, particularly the use of egg yolks, was a byproduct during the late Middle Ages. In monastic tradition, egg whites were used as a form of clothing starch and also as fining in the clarification process of making wine. Lastly, sugar was a highly prized ingredient also introduced by the Moors in the Arab-spice trade. Sugarcane, native to Southeast Asia, became an important crop industry starting in Madeira around the mid 1400s, then largely in Brazil beginning in the early 1500s.

Variations

 * Toucinho-do-Céu de Murça
 * Toucinho Rançoso
 * Pastéis de Toucinho do Convento da Esperança