Ingredjenti
Farina250 grams
Butir180 grams
Zokkor tal-pudra75 grams
Mandel imħallat50 grams- Orange Zest1 piece
Bajda1 piece
Ħalib tal-bajd1 piece
Il-likwidu tal-ward1 teaspoon
Vanilja1 teaspoon- Pomegranates2 pieces
Zokkor1 cup
Ġelatina1 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.
recipe.minutesGħodda meħtieġa:
Blender🍳Bowl
Strainer - 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.
recipe.minutesGħodda meħtieġa:
Kazzola - 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.
recipe.minutesGħodda meħtieġa:
Bowl tal-ħawt - 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.
recipe.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.
recipe.minutesGħodda meħtieġa:
Tegħlija tal-forn - 6
Let them cool and then fill them with the jelly and serve.
recipe.minutes
Fatti tan-Nutrizzjoni
Farinagħal kull 100gButirgħal kull 100gZokkor tal-pudragħal kull 100gMandel imħallatgħal kull 100gBajdagħal kull 100gĦalib tal-bajdgħal kull 100gIl-likwidu tal-wardgħal kull 100gVaniljagħal kull 100gZokkorgħal kull 100gĠelatinagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.