Description
"The bakeries - the main decoration of the Spanish Christmas, is prepared with the addition of egg whites and is very often covered with a thin waffles." I found the recipe, where refuse from the whites and from the wafers, so as not to lose the natural flavor of noble nuts. As a result, the bakeries turned out hard, like peanut brittle and delicious. I want (and do it) to give this a nutty sweetness to our most starry, kind, considerate scullion Ola Babich, in memory of the fact that one of the first reviews on my page, was her opinion. Maybe it is her attention helped me to stay on the site, and come back after disease, loss and trouble. Of course, it's a small gift, but I feel that she will not be offended.
Ingredients
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Honey
1 kg
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Brown sugar
3.25 cup
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Almonds
300 g
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Cashews
300 g
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Walnuts
250 g
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Pine nuts
250 g
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Cardamom
0.5 tsp
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Cinnamon
1 tsp
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Vegetable oil
Cooking
Products. I cooked a half portion. In the original recipe, in addition to these nuts, it is proposed still to use the hazelnut, but my husband is allergic to this nut, so I had to abandon it. The total number of nuts stored, just a bunch of hazelnuts (200 g) was divided among the other nuts.
Nuts are washed with hot water, almond cleared. Let me remind you how to do it: I filled the nut with boiling water, put on fire, bring to the boil and boiled 1 minute (if the almonds are old, in water, add a pinch of baking soda and increase the cooking time to 7 minutes). Then, put the nuts in a colander and put in cold water. Squeezed the nut between the thumb and index finger and he jumped out of skin, and so each nut. Nuts (except pine), each individually roasted on a dry pan.
A half portion of roasted nuts placed in a blender.
And crushed to large crumbs.
On a very slow fire heated the honey and skim.
Then added brown sugar, stirred, and heated (cooked) to complete dissolution of sugar.
Removed from heat and added to the syrup chopped nuts and whole (not to forget the pine nuts), cardamom, and cinnamon. Stirred again, a little chilled.
I tried three layouts available nut mass. First, according to the recipe, greased with vegetable oil form, put a layer thickness of about 1.5 cm, flattened, on top of waxed baking paper. The second (the failure) put the mass into shape, lined with foil, and it is covered. The third option, I decided to make shaped chocolates, and used a silicone form. Then put in the fridge for 7 days (this time was not taken into account).
Seven days later got the bakeries of the forms cleared of paper and foil (foil - delivered big trouble), cut small squares of silicone molds to get the content easier, but this is not a classic form. The bakeries must be rectangular or square in shape, sometimes oval. But whatever the form, it was very tasty.
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