Ingrédients
Farine250 grams
Beurre180 grams
Sucre en poudre75 grams
Amande en poudre50 grams- Orange Zest1 piece
Œuf1 piece
Jaune d'œuf1 piece
Eau de rose1 teaspoon
Vanille1 teaspoon- Pomegranates2 pieces
Sucre1 cup
Gélatine1 teaspoon
Mesures
- 1
To make the pomegranate jelly: Peel the pomegranates and place them in a blender. Blend until juice forms; transfer the contents to a bowl with a strainer, and press on the seeds to extract more juice. You should extract 1 cup of juice.
5 minutesMatériel requis:
Blender🍳Bowl
Passoire - 2
Place the juice and sugar in a pot over heat, and let the mixture boil while stirring until the sugar dissolves. Add the gelatin powder and continue stirring for two minutes. Let it cool.
2 minutesMatériel requis:
Marmite - 3
To make the dough: Place the flour, salt, sugar, and almond flour in a mixing bowl. Add the orange zest and mix well. Then add the egg, egg yolk, diced butter, vanilla, and rose water.
5 minutesMatériel requis:
Bol de mélange - 4
Mix the mixture until it forms a dough, being careful not to overmix. Cover with plastic wrap and refrigerate for an hour or overnight.
60 minutes - 5
Divide the dough into two halves and roll it out on two sheets of wax paper. Cut into desired shapes and bake in the oven at 180 degrees Celsius for 15 minutes.
15 minutesMatériel requis:
Plaque de cuisson - 6
Let them cool and then fill them with the jelly and serve.
5 minutes
Faits nutritionnels
Farinepour 100gBeurrepour 100gSucre en poudrepour 100gAmande en poudrepour 100gŒufpour 100gJaune d'œufpour 100gEau de rosepour 100gVanillepour 100gSucrepour 100gGélatinepour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.