Difference between revisions of "Carquinyoli"
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==Ingredients== | ==Ingredients== | ||
* 125g of raw (non-peeled and not toasted) almonds | * 125g of raw (non-peeled and not toasted) almonds | ||
* 1 egg | * 1 egg | ||
| − | * 150g of [[ | + | * 150g of [[Flour|flour]] |
* 100g of sugar | * 100g of sugar | ||
* 1 lemon | * 1 lemon | ||
| − | * teaspoon of [[ | + | * teaspoon of [[Cinnamon|cinnamon]] |
* teaspoon of yeast | * teaspoon of yeast | ||
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#Allow to cool before eating. | #Allow to cool before eating. | ||
| − | [[Category:Dessert | + | [[Category:Dessert Recipes]] |
Latest revision as of 18:38, 9 May 2012
Ingredients
- 125g of raw (non-peeled and not toasted) almonds
- 1 egg
- 150g of flour
- 100g of sugar
- 1 lemon
- teaspoon of cinnamon
- teaspoon of yeast
Procedure
- Clean the lemon and grate its peel.
- Mix the grated peel into the flour, sugar, cinnamon and yeast.
- Add the almonds. Form two plate rolls of about 6 cm x 3 cm.
- Beat the egg and brush it onto the plate rolls.
- Bake in the oven at a moderate heat (180ºC) for 25 minutes.
- While still hot, cut into thin slices of one centimetre or less.
- Cook them for five minutes more in the oven to brown their surfaces.
- Allow to cool before eating.
