Preparation
In a bowl, sift the flour, add the salt and the vanilla extract.
Make a fountain, add the melted butter, sand to make the fat adhere to the flour. Moisten with the orange blossom water and a little water until you obtain a smooth paste.
Cover with plastic wrap and leave to rest. Meanwhile, prepare the stuffing by mixing the almonds, lemon zest and icing sugar.
Moist with the egg whites until you obtain a smooth and homogeneous filling.
Roll out the dough on a work surface until it is 2cm thick.
Make a square with sides of 20cm, spread a layer of stuffing to a thickness of 3cm and cover with a layer of dough of the same size.
Go over the rolling pin without pressing too much.
Using a cookie cutter, cut out the shape you want and with special cake pliers, pinch over the entire surface.
Sprinkle the center of the cakes with half an almond or half a hazelnut.
Place the cakes in a buttered tray and bake in the oven at 180°C for 15 to 20 minutes.
Prepare a syrup by mixing the granulated sugar + 1L of water and a pinch of alum, put in a casserole dish and place over medium heat.
As soon as the valve starts to whistle, allow 20 minutes and remove the honey from the heat.
As soon as they come out of the oven, dip the cakes in the syrup flavored with orange blossom water.
Place the cakes in boxes.
Ingredients
- 300g flour
- 100g melted butter
- 1 sachet of vanilla sugar
- 1 tea glass of orange blossom water
- 400g finely ground almonds
- 250g of icing sugar
- 3 egg whites
- 1 teaspoon of lemon zest
- 1 kg of granulated sugar
- 1 pinch of alum
