Torrejas are a dessert of Spanish origin that is customary to eat in Mexico and that is very helpful in Lent and Holy Week. On this occasion, in recipesgratis.net, we show you how to make almond torches accompanied by piloncillo honey, which gives them a very Mexican touch. If you want to know how to do this traditional dessert, do not stop reading the step by step.
| 🚻 4 Diners | 🕘 45m | 🍵 Post | 🤯 Diverse Disturbance |
| Ingredients to make almond torches: |
| 2 pieces of hard bread 1 cud |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make almond torches:
1. To make the almond torches we begin by getting all the necessary ingredients. The first step will be to grate or grind hard bread.
2. apart, soak almonds for 5 minutes in water and boiling.
3. After that time we drain, peel the almonds and liquefy with the teaspoon of vanilla and a little water, with a cup of water, approximately, it will be enough.
4. On the other hand, we separate the egg whites from the yolks in two different containers and beat the whites about nougat, that is, when lifting the whipper these form firm peaks and do not fall.
5. With the help of a spoon we add the yolks one by one, while still. It is important to incorporate at a low speed to prevent the whites from collapsing.
6. Once we finish beating, mix the egg with the ground bread and almonds.
7. To form the almond torches, pour tablespoons of the mixture into a pan with enough hot oil. Fry on both sides until browning.
8. To make honey, boil the piloncillo in two cups of water along with the peppermints. Let boil over low heat moving constantly until it thickens a little.
9. To finish, place the almond torches in a Plato and throw them with the piloncillo honey. Enjoy them with a warm coffee or a champurrado in the company of your family and friends. If you liked this sweet Mexican recipe, you have a question, suggestion or think that we could improve it do not hesitate to write your comments.
