Ingredienti
Farina250 grams
Burro180 grams
Zucchero a velo75 grams
Mandorle macinate50 grams- Orange Zest1 piece
Uovo1 piece
Tuorlo d'uovo1 piece
Acqua di rose1 teaspoon
Vaniglia1 teaspoon- Pomegranates2 pieces
Zucchero1 cup
Gelatina1 teaspoon
Passi
- 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 minUtensili necessari:
Frullatore🍳Bowl
Colino - 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:
Ciotola per mescolare - 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 min - 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 minUtensili necessari:
Teglia da forno - 6
Let them cool and then fill them with the jelly and serve.
5 min
Fatti nutrizionali
Farinaper 100gBurroper 100gZucchero a veloper 100gMandorle macinateper 100gUovoper 100gTuorlo d'uovoper 100gAcqua di roseper 100gVanigliaper 100gZuccheroper 100gGelatinaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.