Saturday, 20 October 2012
Montecados (Spanish)
Ingredients
Original recipe makes 6 dozen
- 2 1/3 cups melted shortening
- 5 cups all-purpose flour
- 1/2 ounce anise extract
- 1 1/4 cups white sugar
- 1/4 teaspoon ground cinnamon
- 72 blanched almonds
Directions
1. Preheat the range to 250 levels F (120 levels C).
2. Combine the flour, glucose and nutmeg together. Add the dissolved reducing until all is combined in well. Mix in the anise and massage for 5 moments. Move into 1 inches paint balls and position on an ungreased lasagna pan 2 " wide apart. Place a blanched almond on top of each biscuit and force down a little bit.
3. Bake at 250 levels F (120 levels C) for Half an hour. You do no want to darkie the biscuits. They should stay light. Let biscuits awesome on lasagna pan for half an hour.
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