Qurabiya
Asian cuisine
35 Minutes
371 Calories
Preparation:
Bake the almonds in a preheated oven at 160°C for 8 minutes, cool and grate or cut into thick slices.
In a mixer, beat the butter and powdered sugar on high speed for about 20 minutes. The longer you beat the dough, the better the curabiedes will be (this is the secret of cooking), when you finish mixing, add the flour, baking powder, vanilla and continue beating on a lower speed (to avoid overheating the mixer) for 10 minutes.
Finally, add the crushed almonds, a little rum and mix well.
Prepare the dough into round balls of 3 cm diameter and flatten them slightly with your hands.
Place the baking paper in the molds and bake in a preheated oven at 170°C for 20-30 minutes.
Remove from oven, cool to room temperature.
Sprinkle powdered sugar to cover all sides.
Bake the almonds in a preheated oven at 160°C for 8 minutes, cool and grate or cut into thick slices.
In a mixer, beat the butter and powdered sugar on high speed for about 20 minutes. The longer you beat the dough, the better the curabiedes will be (this is the secret of cooking), when you finish mixing, add the flour, baking powder, vanilla and continue beating on a lower speed (to avoid overheating the mixer) for 10 minutes.
Finally, add the crushed almonds, a little rum and mix well.
Prepare the dough into round balls of 3 cm diameter and flatten them slightly with your hands.
Place the baking paper in the molds and bake in a preheated oven at 170°C for 20-30 minutes.
Remove from oven, cool to room temperature.
Sprinkle powdered sugar to cover all sides.