Chirlora

• Preheat the oven to 200 ºC.
• Cream the butter.
• Add to the blender.
• Add the icing sugar and the egg whites. It is not necessary to emulsify them.
• Add the previously sifted flour and mix everything together.
• Fill a plastic pastry bag with the dough.
• Make an opening in the vertex of approximately 5-7 millimeters and spread the dough on baking paper.
• Make pieces approximately 1 cm wide and 10 cm long. 
• Sprinkle the surface with ground almond sprinkles.
• Bake at 200 ºC for approximately 8 minutes.
• Remove from the oven and before they cool, with the help of a cylindrical mould of 1 cm diameter, roll and keep in the mould until cooled.
• Decorate to taste: with icing sugar, chocolate, etc.

Observations:

• In a modular oven, program 6 (top) -9 (mouth) -3 (floor), open.
• After baking, when the chirlora cools, the dough will become brittle and difficult to shape, if this occurs they can be baked, again, for a short period of time to soften the dough and shape as desired.
• The portion reference 30 g per unit.