me, 2.0: jose nazario
beauty and the street
a great, distinctive recipe from a book i picked up, The Complete Spanish Cookbook. these are supposedly made for all saints day (nov 1), and continuing
with my cookie binge, and my need to try new recipes, i had to try them.
makes about 24
- 4 oz sweet potato
- butter, for greasing
- 1 large egg, separated
- 2 cups ground almonds
- 1 cup superfine (caster) sugar
- finely grated rind of 1 lemon
- 1 1/2 tsp vanilla essence or extract
- 4 tbsp pine nutes
- 4 tbsp pistachio nuts, chopped
dice the sweet potato and cook it in a pan of boiling water for 15 minutes
or until soft. drain and cool.
preheat over to 400°F. line 1 or 2 baking sheets with foil and grease
well with butter.
put the cooled sweet potato in a food processor and process to make a smooth
puree, then work in the egg yolk, ground almonds, sugar, lemon rind, and
vanilla essence to make a soft dough. transfer dough to a bown and chill
for 30 minuts.
spoon walnut sized balls of dough onto the foil, spacing them about 1
inch apart, then flatten them out slightly.
lightly beat the egg white and brush over the cakes. sprinkle half the cakes
with pine nuts, the other half with pistachio nuts, about 1 tbsp each.
sprinkle lightly with sugar and bake for 10 minutes or until lightly
leave to cool on foil, then lift off gently with a metal spatula.
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