Traditional Extremadura Perrunillas Recipe
Traditional Extremadura Perrunillas are a delectable Spanish treat crafted with a tender, crumbly pastry filled with a sweet mixture. Check this brief out for details!
Ingredients
- 700 g Flour
- 200 g Lard or Butter
- 250 g Sugar
- Ground Almonds
- Cinnamon and Lemon Zest
- Anise Liqueur
- Egg
Instructions
- Toasting almonds adds aromatic delight and depth to perrunillas.
- The gentle sizzle and swirling aroma elevate the flavor.
- Mixing the dough is a joyful creation ritual.
- Crack the egg into the bowl with positivity and beat it enthusiastically.
- Aniseed dash adds burst of flavor magic.
- Butter binds everything; warmth matters.
- Treat dough as canvas, rolling pin as brush.
- Almonds on top are your signature; express your inner artist.
- Granulated sugar sprinkles edible stardust for sweetness and crunch.
- Position below center for perfect bake.
- Golden hue signifies success; oven's confidence shines through.
- Taking out perrunillas feels like revealing a magical trick.
- Soft touch and golden shade showcase baking triumph.
- Cool slightly on tray to catch their breath.
- Moving to cooling rack evokes a sense of accomplishment.
- After cooling, the most rewarding part arrives: tasting!
Notes
- Grinding Almonds: Grind the blanched almonds finely to a powder-like consistency. Be careful not to over-process, as almonds can turn into almond butter.
- Lard or Butter Incorporation: If using lard, make sure it's at room temperature but not too soft. Cream the lard (or butter) and sugar together until light and fluffy for the best texture.
- Citrus Zest Zing: Grate the citrus zest finely to release maximum flavor. Incorporate it into the dough for a delightful aroma and taste.
- Chill the Dough: After mixing the dough, wrap it in plastic wrap and chill it in the refrigerator for at least 30 minutes. This makes it easier to handle and roll out.
- Rolling Out: Roll the dough between two sheets of parchment paper to prevent sticking. Aim for a thickness of about 1/4 inch.
- Consistent Size: Use a cookie cutter or a round glass to cut out the cookies. Try to make them a consistent size for even baking.
- Jam Filling: Use a good quality jam (apricot or quince are traditional choices) for the filling. Carefully spoon a small amount of jam into each indentation.
- Egg Wash (Optional): For a shiny finish, you can brush the tops of the cookies with a beaten egg before baking.
- Preheated Oven: Ensure your oven is fully preheated before placing the cookies inside.
- Baking Time: Bake the perillas at a moderate temperature (around 350°F or 180°C) until they are lightly golden around the edges. The baking time can vary, usually around 12-15 minutes.