Ingredientes
Farinha250 grams
Manteiga180 grams
Açúcar de confeiteiro75 grams
Amêndoas moídas50 grams- Orange Zest1 piece
Ovo1 piece
Gema de ovo1 piece
Água de rosa1 teaspoon
Baunilha1 teaspoon- Pomegranates2 pieces
Açúcar1 cup
Gelatina1 teaspoon
Passos
- 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.minutesUtensílios necessários:
Liquidificador🍳Bowl
Peneira - 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.minutesUtensílios necessários:
Panela - 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.minutesUtensílios necessários:
Tigela de mistura - 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.minutesUtensílios necessários:
Tabuleiro de forno - 6
Let them cool and then fill them with the jelly and serve.
recipe.minutes
Fatos nutricionais
Farinhapor 100gManteigapor 100gAçúcar de confeiteiropor 100gAmêndoas moídaspor 100gOvopor 100gGema de ovopor 100gÁgua de rosapor 100gBaunilhapor 100gAçúcarpor 100gGelatinapor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.