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Ingredientes
- 225 gm Shelled almonds
- 2 Tbsp. Pine nuts, (heaped)
- 75 gm Plain flour, plus extra flour for dusting the baking tray
- 15 gm Granulated sugar
- 15 gm Butter, softened at room temperature, plus butter for greasing baking tray Grated peel of 1/2 lemon
- 1 Tbsp. Grappa or possibly other grape brandy
- 1 x Egg
Direcciones
- Drop the almonds into boiling water. Remove them after 15 seconds, draining well. Put all the almonds into a damp tea-towel and rub them vigorously with the towel. This should skin most of them. If there are any left with the skin still on, squeeze them out with your fingers.
- Pat the almonds thoroughly dry with kitchen paper, then chop them together with the pine nuts. Don't chop them excessively finely. The pcs should be about as large as a grain of rice. Preheat the oven to 140C/275Fgas 1.
- Put the minced almonds and the pine nuts into a mixing bowl together with the flour, sugar, softened butter, grated lemon peel, grappa and egg. Mix thoroughly, and knead for a few min with your hands. At first the mix will be dry and brittle, but as you knead, it becomes more elastic.
- Grease an oven tray and sprinkle it lightly with flour. Turn it over and give it a tap to shake off any loose flour.
- Moisten your hands with water. Pull off a small piece of dough and roll it between the palms of your hands, flatten it slightly. Put it on the baking tray. Leave about 50cm space between each piece.
- Cook for about 20-40 min. Remove from the oven and allow to cold on a rack before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 251g | |
| Calories 1106 | |
| Calories from Fat 599 | 54% |
| Total Fat 70.64g | 88% |
| Saturated Fat 13.18g | 53% |
| Trans Fat 0.02g | |
| Cholesterol 218mg | 73% |
| Sodium 151mg | 6% |
| Potassium 855mg | 24% |
| Total Carbs 93.78g | 25% |
| Dietary Fiber 13.5g | 45% |
| Sugars 19.5g | 13% |
| Protein 34.29g | 55% |
