- Preheat the oven to 200 ºC.
- Cream the butter.
- Add to the blender.
- Add the icing sugar and the egg whites. It is not necessary to emulsify them.
- Add the previously sifted flour and mix everything together.
- Fill a plastic pastry bag with the dough.
- Make an opening in the vertex of approximately 5-7 millimeters and spread the dough on baking paper.
- Make pieces approximately 1 cm wide and 10 cm long.
- Sprinkle the surface with ground almond sprinkles.
- Bake at 200 ºC for approximately 8 minutes.
- Remove from the oven and before they cool, with the help of a cylindrical mould of 1 cm diameter, roll and keep in the mould until cooled.
- Decorate to taste: with icing sugar, chocolate, etc.
- In a modular oven, program 6 (top) -9 (mouth) -3 (floor), open.
- After baking, when the chirlora cools, the dough will become brittle and difficult to shape, if this occurs they can be baked, again, for a short period of time to soften the dough and shape as desired.
- The portion reference 30 g per unit.
Nutritional information (1 portion)
Fiber 0.61 g
Saturates 3.32 g
Monounsaturated fatty acids 2.32 g
Polyunsaturated fatty acids 0.41 g
Cholesterol 16.43 mg
Calcium 7.66 mg
Iron 0.21 mg
Zinc 0.1 mg
Vitamin A 59.14 ug
Vitamin C 0.0 g
Folic acid 4.89 ug
Salt (Sodium) 22.0 mg
Sugars 6.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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