ROSE OF THE DESERT
100 gr shelled and peeled almonds
75 gr caster sugar
100g softened butter
2 eggs 1 is for the breaded 1 / 2 sachet yeast
150 gr flour 00
1 packet vanillin sweet
1 package cornflacks
Procedure
In the mug clean beaten 100 grams of shelled and peeled almonds with sugar 15 sec vel 7
Now add the flour obtained, 100 grams of softened butter with an egg, a packet of vanilla 150 grams of flour 1 / 2 packet of yeast, mix 1 min. vel we get a spike like this pastry
we're going to wrap in plastic wrap and refrigerate for 30-40 minutes because it hardens.
Meanwhile we preparemo in a shallow dish a 'beaten egg and corn flakes in a container that will make us soak our roses.
When the dough is ready aiutandonci with a dig (so are all nearly equal) will form balls the size of a walnut, which will go first in beaten egg
and then in corn flakes,
as they complemented them lying in a pan
When we finished we put them in the oven at 180 degrees for 15-20 minutes.
Once cold dusted with icing sugar and serve.
Here it in all its splendor ...
