venerdì 18 maggio 2012


(This recipe is Alessandra - Esslingen a. N.)

50 g butter
1 / 8 l cream
100 g sliced ​​almonds
50 g 50 g of candied citron and candied orange cut into small pieces
125 g sugar
1 sachet of vanilla sugar
1 pinch of ground cinnamon
65 g flour
possibly candied cherries
chocolate covered

Bring slowly to a boil butter and cream. Mix all other ingredients separately and add them to the mixture of creamSimmer a few minutesa very low heat and then maintaining the fluid mixture in a water bath hot. Make small heaps on baking paperat a distance "securitybecause they do not stick and decorate with icing if desired.Bake at 175 ° -195 ° (depending on oven) until they are goldenAllow to cool 20-25minutesremove and brush the base with chocolate covering.

Recipe of December 22

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