Reptile Pet Insurance

PERRONILLAS (TYPICAL OF SALAMANCA)

For a 15 or 16 pieces

Ingredients: 60 g.

ground raw almonds 210 g. lard
200 g.
sugar 3 egg yolks + 1 egg for brushing
360 g. Whole Almond flour to decorate

PREPARATION Pour the glass-almonds, 8 sec., vel. 5-10. Remove and set aside.
-Put the butter in the bowl, 1 min., 37 º, vel. 3.
-Incorporate the sugar and yolks, 10 sec., Vel. 4.
-Add the ground almonds, 10 sec., Vel. 4
-Add the flour, 10 sec., Vel. 6. With the spatula to move the wall, then set 1 min., Closed cup, vel. spike.
-Put a piece of plastic wrap on the counter, place the dough over and form a ball, place another strip of film over the ball (to stretch the dough better) and stretch the dough with a rolling pin, leaving a thick 1.5 to 2 cm. Cut with cookie cutters of 6 cm., And shall be placed in an oven tray where we will put tracing paper (separate from each other because they grow a bit and you can join), you have to do it in 2 times. Beat the egg and paint with a brush all the pasta, and put half almond on each.
-Meter preheated oven at 200 º for 12 to 15 min.
-Remove from oven and carefully pull the paper and draw perronillas vegetable tray (be careful they burn, and are soft until they cool). Place another baking paper in the tray and put the rest of pasta, do the same with the previous operation.
"Once cool, store them in cans to be retained better.