90 min
Type of dish: Pastries
Temperature: Room temperature
Allergens
Gluten
Gluten
Nuts
Nuts
Sulfites
Sulfites
Traces of milk
Traces of milk
Ingredients for 5 portions
Ingredients for portions/units
Corinto raisins 0.007 kg
Rum 0.005 l
Icing sugar 0.003 kg
Honey 0.008 kg
Lard 0.008 kg
Creamed margarine 0.008 kg
Ground almond 0.008 kg
Plain flour 0.033 kg
Elaboration
  • Finely chop the raisins and soak them in rum.
  • Preheat the oven to 200 ºC.
  • Mix in the icing sugar, honey, lard and creamed margarine in a beater to obtain a creamy texture.
  • Add the almond flour and wheat flour and knead until smooth.
  • Add the drained raisins.
  • Cut into 12 mm thick pieces and give them the shape you desire.
  • Bake at 200 ºC for 10-12 minutes. The dough should not be overbaked.

Notes

  • Each individual biscuit is taken as a reference for one unit. The approximate weight of each biscuit is 15 g.
  • In a modular oven, program 1 (ceiling) 2 (mouth) 1 (floor), air intake open.
Nutritional information (1 portion)
Fiber 0.31 g
Saturates 1.02 g
Monounsaturated fatty acids 1.08 g
Polyunsaturated fatty acids 0.92 g
Cholesterol 3.08 mg
Calcium 1.77 mg
Iron 0.12 mg
Zinc 0.06 mg
Vitamin A 0.0 ug
Vitamin C 0.0 g
Folic acid 1.47 ug
Salt (Sodium) 14.19 mg
Sugars 2.93 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.