Nys Surrender Of Suspended Licenses

Polvorones

These are the polvorones I have prepared for Christmas Day. Needless to say, have no point of comparison with the industry, so if you like the latter, and I tell you what opinaréis of home ... Are of death! I have to admit that given some work, but the result is worth it, so get to work because you are still on time!

The recipe is from Webos fried blog. Do not miss it!

Polvorones HOME

Ingredients:

- 350 gr.

flour - 40 gr. ground raw almond

- 80 gr. powdered sugar, supports up to 100 for more confectioners-

- 140 gr. lard (11th gr. in the original recipe)

- 1 tbsp.

anise - 1 / 4 tsp.

cinnamon - sprinkle sesame

Prepared

The evening before toast with almond flour in the oven (130 º C top and bottom heat, stirring occasionally for about 30 minutes). The meal takes on a lightly toasted color but not overdo it with time or bitter. We also toasted in a skillet over medium heat, stirring constantly. In this case the time is shortened considerably.

Once roasted, use 320 gr. Mix flour and almonds.

On "D" put all ingredients in the Thermomix and schedule 20 seconds, vel. 6. Is a sandy mass that will think that probably can not leave anything, but go ahead and you will get;)

We take the "mass" of Thx and give you a ball with your hands. Wrap it in plastic wrap and store in refrigerator 30 minutes to 1 hour.

We take the mass of the refrigerator, we develop and gently crushed by hand, edges are opened, but never mind, then go-fixing, the left chubby, we gently roll to match the surface with a pastry cutter, the goblet Thx. or shot we cut the polvorones. The mass will go along with being the hands and we repeat the operation.

polvorones Carefully put the baking tray on Cover with baking paper and sprinkle with sesame seeds and let stand as long as we can. I, as in the original recipe, the I 1 hour.

Preheat oven to 200 º C, only the grill and bake in a medium altitude high for about 10-15 minutes. Depend on your oven. Do not let them bake too much! Once ready, take them out, let cool and sprinkle with icing sugar.

Please note the following problems that we can find:

- that are too hard:

baking excess

- cracking in excess: Low fat

- to break anything else touch: Low fat

- Let them know a lot of lard: butter bought some time ago

- that are too sticky on the tongue : Too much butter

cheer up to them, never again compraréis!