If there is anything better than a good recipe is a good recipe with history.
This is the case of Polvorones the Spirit Santo of my friend Amy's blog Mom's recipes .
Sacados her grandmother's cookbook from 1913 bearing the name of your first school, a convent of La Rambla in Cordoba, and have arrived here almost 100 years later. E
s one of the 80 recipes from the book he has written with his son - "Mom's recipes - and that po bear found in bookstores or buy directly from the Web Publishing Platform as I did ... and say nothing in Reyes ;-) we
I really wanted them and this year another great friend, Nieves, in the absence of one has two great blogs - Kanarita The sweet and Kanarita 's Kitchen - sent me a package.
I was thrilled ... made me mourn and among other things included the confetti to wrap ... well just recommend the same recipe, I could not defer it.
Ingredients:
250 gr.
lard 150 gr.
lightly toasted almonds 250 gr.
powdered sugar 500 gr.
flour A little cinnamon
A little icing sugar for dusting
With these amounts out two full trays, about three dozen or so.
Traditional Preparation:
- flour is dried in the oven without browning, putting spread on a tray and bake at medium temperature (about 140-150 º C ) for 30 minutes. Let stand a few hours and if possible overnight.
- lightly toasted almonds well spread the baking tray and let cool in the same way.
- When the flour has cooled, mix the butter with the sugar (beating with a whisk or hand) and incorporating the flour, cinnamon and toasted almonds and grated finely Knead well until they are well integrated all ingredients.
- Knead into a ball, let stand half an hour in the refrigerator wrapped in plastic wrap.
- Roll out the dough between two sheets of plastic wrap, leaving a height of 1 cm, cut the proper size with a pastry cutter (or a glass in his absence) and placed on a baking tray. The mass is about regrouped, re-leveling and is still cutting.
- This not grow sweet in the oven, so do not leave too much space between them.
- Bake in a hot oven (200 º C) in the middle to heat up and down for about 20 minutes.
- was allowed to air dry a few hours before wrapping with our confetti or tissue paper.
Preparation with Thermomix:
- flour is dried in the glass of the Thermomix half hour programming, temperature 100 º and speed 3, without putting the cup for moisture to evaporate. Let stand a few hours and if possible overnight. Toast lightly
- almonds varoma temperature and speed programming spoon, let cool in the same way.
- We weighed the 250 gr. and powdered sugar at maximum speed, reserve and put a little more sugar for dusting we serve. Chop the almonds
- 5 speed, I like that are few whole pieces.
- Butterfly Place and mix the butter and icing sugar a couple of minutes on speed 3 and ½ until well blended. Remove
- butterfly. Add the cinnamon and almonds and flour and cold shank programming function knead for a minute or two.
- Remove the cup and hands into a ball, let stand half an hour in the refrigerator wrapped in plastic wrap.
- Roll out the dough between two sheets of plastic wrap, leaving a height of 1 cm, cut the proper size with a tin (or shaker machine) and put into a baking tray. The mass is about regrouped, re-leveling and is still cutting.
- This candy does not grow in the oven, so do not leave too much space between them.
- Bake in a hot oven (200 º C) in the middle to heat up and down for about 20 minutes.
- were allowed to air dry a few hours before wrapping with our confetti or tissue paper.
papers can be purchased at Commercial Minguez, yes I think that come 2000 units so we have covered a few Christmas.
And if ... we are in 2011, these polvorones would I published last year but come now, is what we have ... are so rich and quick would not mind them all year. nothing to do with the purchased and if not just ask my family:)
This is my story, the more friendly face of the Internet, where people are what they seem and good friends are with you in the kitchen sharing a wonderful feeling ^ - ^
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