120 min
Temperature: Room temperature
Additional culinary preparation: Sweet
Allergens
Gluten
Gluten
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Plain flour 0.05 kg
Ground almond 0.02 kg
Icing sugar 0.02 kg
Lard 0.02 kg
Elaboration
  • Lightly and evenly toast the flour and almonds separately. Leave to cool.
  • Mix in all the ingredients in a kneading machine.
  • 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.
  • Bake at 150 ºC for 45 minutes.
  • Remove, leave to cool and then sprinkle over some anti-humidity icing sugar.
  • Wrap each piece in polvoron paper.

Notes:

  • The almonds and flour must be lightly and evenly toasted.
  • In a modular oven, program 1 (floor)-2 (mouth)-0 (ceiling), air intake open.
  • Each polvoron is taken as a reference for one portion. The approximate weight of each piece is 20 g.
Nutritional information (1 portion)
Fiber 0.34 g
Saturates 1.59 g
Monounsaturated fatty acids 1.73 g
Polyunsaturated fatty acids 0.67 g
Cholesterol 2.8 mg
Calcium 4.0 mg
Iron 0.19 mg
Zinc 0.08 mg
Vitamin A 0.05 ug
Vitamin C 0.06 g
Folic acid 2.26 ug
Salt (Sodium) 0.4 mg
Sugars 3.89 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.