- 60 grams of butter at room temperature
- 1/2 teaspoon olive oil
- 1/2 cup of powdered sugar
- 1 egg
- 1 packet of vanillin
- 1/2 package baking soda
- 2 + 1/4 glass of water flour
For the dough:
- 1/2 cup semolina
For the above:
- 1.5 cups of powdered sugar
- 2 cups of water
- 1-2 drops of lemon juice
- 1 tablespoon of coconut
If you want to get more almond desserts, you can have the same size in two or three layers. The most important point you need to be mindful of for a tangy flavor; The cold is the sweetness of the syrup.
How is it prepared?
Take a pot of water and sugar that is needed for the sherbet and open the gold of the pot once you have mixed it up with sugar.
When boiling starts, boil for 10 minutes, then add lemon juice and boil for 5 more minutes, then turn off the gold and let it cool.
Take all the materials needed for the hamper into a kneading bowl and knead it well. You will have a non-sticky and fairly greasy dough.
On a baking tray, cool the cooking paper and cut the pieces from the dough you have prepared to a size of walnut and roll them in your pouch. Then get the wig.
Then press lightly and give it an oval shape, like almonds. Prepare all the dough in this way to the oven tray and index it.
When you finish shaping the hut, draw a slit in the middle of the oval shaped desserts that you prepare with the opposite of a blade so that it can not be too deep.
Bake for about 25 minutes in a preheated 180-degree oven until the top of the dessert is red.
When the desserts are out of the oven, wait for 1-2 minutes and take another batch of desserts. Sweetly sour the hot syrup over the tops and wait until the syrup pulls.
After the sweet syrup has cooled down, add the coconut to the slits in the center and decorate and serve.