Almond and coconut polvoron
120 min
Additional culinary preparation:
Sweet
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
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)
Energy
112.74
kcal
Carbohydrates
10.28
g
Proteins
1.61
g
Lipids
7.12
g
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.
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