This recipe has filled more than my expectations . I had asked for the recipe a friend, to whom I really like this sweet Christmas. And I as I knew it was very demanding palate, I've been searching until you find the perfect recipe and found ...
clear that I found!
I loved the result, they are really delicious, the trouble is that these quantities are not many, here we come to an end.
remind me somewhat of the Logroñesas Montoro, are very similar flavor.
INGREDIENTS: * 100 grs. ground raw almond.
* 65 grs. powdered sugar.
* 1 large egg.
* 1 teaspoon (of coffee) of yeast.
* 20 grs. cornstarch.
* 1 / 2 teaspoon of lemon or zest of half a lemon.
* 15 grs. butter.
* 50 grs. almond cream
* sprinkle icing sugar.
PREPARATION: Traditional:
> We ground raw almonds in a pan to be toasting. We will place over medium heat (be careful not to brown toast and will not last more than 5 minutes, remove from heat and reserve.
> Now whisk the egg with sugar and yeast.
> well beaten Once you go adding flour or cornstarch and the essence of half a lemon zest and continue beating it all very well, it is all very well integrated and add to the Mix butter in cream point and almond cream and continue whisking until well blended.
> Now is the time to gradually integrate RIEF almonds we had booked and moving slowly and stirring motion until a smooth texture.
> We fill muffin pans (because I did not find square molds) for about half of the mold.
> We put in a preheated oven at 180 º for 10 minutes.
After the long retreat from the heat of the oven tray, so you do not continue cooking and let cool.
> When they are cool and sprinkle with icing sugar.
Thermomix: > We and whole raw almonds in the glass 15 seconds to speed 5-7-9,
> We ground raw almonds in a pan that will be toasting. We will place over medium heat (be careful not to brown toast and the toast will not last more than 5 minutes, remove from heat and reserve.
> We put in the cup granulated sugar (to make icing sugar) 05/07/1910 Speed \u200b\u200bfor 20 or 30 seconds
> We add the egg and baking powder and whisk about 1 minute at speed 6
> We'll add the flour cornstarch and the essence or grated rind of half a lemon and program 1 minute at speed 6
> we add to the butter mixture at the point of ointment and cream with almonds and beat about 20 seconds at speed 6.
> Now is the time to gradually integrate RIEF almonds we had booked, we schedule a 1-minute speed spoon, it is all well integrated and if necessary give you a few seconds longer.
> We fill muffin pans (because I did not find square molds) for about half of the mold.
> We put in a preheated oven at 180 º for 10 minutes.
After the long retreat from the heat of the oven tray, so you do not continue cooking and let cool.
> When they are cool and sprinkle with icing sugar.
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