120 min
Additional culinary preparation: Sweet
Temperature: Room temperature
Allergens
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Ground almond 0.02 kg
Icing sugar 0.009 kg
Sugar 0.009 kg
Manteca de cerdo en rama 0.02 kg
Grated coconut 0.007 kg
Plain flour 0.04 kg
Elaboration
  • Lightly toast the ground almonds and then leave to cool.
  • Mix the butter with the granulated sugar and icing sugar well and then add the toasted almonds and coconut.
  • Add the previously sieved and toasted flour.
  • Mix everything together and then let stand in the refrigerator for 30 minutes.
  • Spread the dough over circular moulds of approximately 1 cm in diameter and height.
  • Press by hand or with the help of a rolling pin and remove the excess dough with a spatula.
  • Carefully remove from the mould as the dough is very crumbly.
  • Set aside on a baking tray with baking paper.
  • Sprinkle over some granulated sugar and grated coconut.
  • Bake at 160 ºC for approximately 35 minutes.
  • Remove, leave to cool and then wrap each piece in polvoron paper.

Observations

  • Each polvoron is taken as a reference for one portion.
  • The almonds and flour must be lightly and evenly toasted.
  • In a modular oven, program 1 (floor)-2 (mouth)-1 (ceiling), air intake open.
Nutritional information (1 portion)
Fiber 0.27 g
Saturates 1.58 g
Monounsaturated fatty acids 1.73 g
Polyunsaturated fatty acids 0.66 g
Cholesterol 2.8 mg
Calcium 1.28 mg
Iron 0.09 mg
Zinc 0.06 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 1.76 ug
Salt (Sodium) 0.4 mg
Sugars 3.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.