Monday, October 1, 2012

Amarguillos


The name is similar to Italian "amaretti"..but this spanish recipe, is a little bit different from Italian recipe.
The ingredient which makes a difference is sweet potato (white inside).
I love it and I love all recipes and all version with it.
I can stuff me so full...
The final outcome seems to be so similar to pastries prepared in Messina.
Flavour is so delicate and soft.






Ingredients:
150 g boiled sweet potato
250 g finely chopped almonds
150 g icing fruit sugar (put it in the blender and becames icing)
1 egg
juice of half lemon
whole almonds to garnish
icing fruit sugar to garnish

Preparation:
I mash sweet potatoes with a fork, I add the egg and the lemon juice and I beat all a bit.
I add almonds flour and fruit sugar, a tablespoon a time.
If the dough seems to be too soft, I add a teaspoon a time of (very little) rice flour just to thicken.
You can use pastry bag, but I prefer to use a tablespoon. It works always.
And I use a fork also to garnish.
Then I put on an almond each.
I bake in a preheated oven at 200°, on a baking pan with greaseproof paper, for ten minutes about (as they are golden , they are ready. Pay attention to the bottom,it could burn if they cook too much).
As I take out of the oven, I sprinkle with icing fruit sugar.
Pastries are a problem ...because I prepare them for breakfast, but I eat them also as break, as after dinner snack ...and after midnight snack!

Keep safe so they will last more...



With this recipe I participate to Contest “Le mandorle” by Un tavolo per quattro

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