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The bitter that I teach you to make in today's recipe are some typical Menorcan pasta made from almonds, egg white and sugar. Formerly they were made especially for Christmas holidays, but nowadays they are made at any time of the year, although more frequently in festive times.
The traditional recipe advises using raw almonds with skin, blanching and peeling them. But if you have little time you can choose to buy them already peeled.
After baking, and once cold, they should be semi-crispy on the outside and soft on the inside.
Bitter
Take advantage of this Christmas to prepare these delicious Menorcan almond pastes.
- Barbara Gonzalo
- Kitchen: Spanish, International
- Recipe type: dessert
- Rations: 20 units
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 250 gr. raw almond with skin
- 250 gr. sugar
- 55 gr. egg white
- 1 lemon zest (without the white part)
- water
Preparation
Put a saucepan of water on the fire and bring it to a boil.
Once it boils, remove it from the heat and add the almonds.
Let the almonds soak for 1 minute and then drain.
When the almonds are warm, peel them, place them on a flat surface and dry them with kitchen paper. (If you have enough time, you can leave the almonds covered with a clean cloth for 24 hours to dry completely, but make sure they are as dry as possible with the kitchen paper).
Then grind the almonds with a food processor or food processor until they are completely ground.
Place the almonds in a bowl and add the sugar, lemon zest and egg whites. Mix with a spoon or by hand until it is a homogeneous, compact and somewhat sticky mass.
Let the dough rest for a couple of hours in the fridge to make it easier to handle.
Form balls of about 30 gr. approximately and place them on a tray covered with greaseproof paper.
Place in the oven preheated to 190ºC, up and down, for about 15 minutes, until we see that they begin to brown slightly.
Let cool and remove from the tray (do not touch them hot because they are soft and will fall apart). They keep well for several days stored in an airtight container.
Do you have to beat the egg whites before mixing them with the almonds?
Hi Laura, I don't beat them, but they can be beaten. As in all traditional recipes there are variations and there are even those who incorporate them mounted to the point of snow. Either way, they look good anyway.
Wouldn't it look good with ground almonds? or without having to let the almond rest for so long… so that it would be easier… not so long to cook this recipe?
I have 4 egg whites left from… since I only used the yolks to make another recipe… ..is it good to make the Menorca bitters recipe? For how many people are the ingredients?