45 min
Temperature: Room temperature
Additional culinary preparation: Bakery
Allergens
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Txuri flour (R) 0.06 kg
Sugar 0.05 kg
Ground almond 0.025 kg
Butter 0.04 kg
Vanilla 0.5 ud
Elaboration
  • Heat the oven to 180 ºC.
  • Mix all the ingredients with half of the rosemary and the cold butter cut into cubes until you get a smooth and sandy mixture.
  • Place on an oven tray with baking paper, and bake in the oven. Add the rest of rosemary at the end of cooking.
  • Keep in the stove or in a dry place.

Observations

The kneading technique in this recipe a ‘blasting’.

  • First, we mix the flour with the butter using a whisk, a spatula or by hand. With this method, we get the flour particules ( gluten) “covered” in a fatty protection, making them impermeable so that they don’t mix together.
  • The final result is a sandy texture.
Nutritional information (1 portion)
Fiber 0.41 g
Saturates 3.62 g
Monounsaturated fatty acids 1.72 g
Polyunsaturated fatty acids 0.23 g
Cholesterol 18.4 mg
Calcium 2.69 mg
Iron 0.15 mg
Zinc 0.1 mg
Vitamin A 66.24 ug
Vitamin C 0.0 g
Folic acid 2.64 ug
Salt (Sodium) 0.95 mg
Sugars 9.66 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.