Spanish Desserts

Ingredients

Time and Yield

Directions

1. In a bowl beat soften butter thoroughly with high speed. Add sugar to this butter and mix until it makes a foamy mixture.
   

2. Add lemon zest, almonds and all-purpose flour to it and gently mix until all the ingredients combine together.

3. Divide this mixture into three portions and place in a cool place (refrigerator) for about 1 hour.

4. After an hour, take the mixture out and spread on tray, cut the pieces of about 2 ½ inches (standard cookie size).

5. Place them in greased tray and put them in oven to bake for 8-10 minutes.

6. In a separate bowl, put egg and beat it well, then add cold water. Apply this mixture over the cookies as glaze before putting into oven.

7. Take another microwave bowl and add chocolate chips to it, microwave until they all becomes smooth and melted. Serve the delicious cookies with the dip.
   

Ingredients

Time and Yield

Directions

1. In a bowl, beat 3 eggs, add condensed milk, evaporated milk and vanilla extract, beat again until the mixtures becomes smooth.

2. In a sauce pan, add sugar and cook it on medium flame so that it starts to melt and caramelize. Once it achieve a golden brown color (but not burnt), transfer it to a baking pan (ideally 9 inches) in a way that it covers all the base of the pan.

3. Pour the egg mixture over the caramel and cover with an aluminum foil.

4. Place this baking pan to oven at 175⁰C or 350⁰F for an hour.

5. Invert it and serve cool.

Ingredients

Time and Yield

Directions

1. In a mixing bowl, add butter and mix it with two sugars (white and granulated), wait until it becomes a creamy mixture.

2. Add eggs one by one and beat again.

3. In separate medium size bowl, mix flour, baking powder and salt, fold it with the butter and egg mixture.

4. Mix this dough well and spread on the plain surface, roll it in a way that it should achieve the thickness of ¼ inches.

5. Cut the cookies with the help of a cutter.

6. Place the cookies in over at 375 F and bake for 12-15 minutes.

7. Dust some sugar and cinnamon on the top. 

Ingredients

Time and Yield

Directions

1. Mix flour, salt, baking powder and sugar (take 1 teaspoon from ¾ cup) in a bowl.

2. In a saucepan, add water, bring it to boil and add olive oil in it.

3. Pour this olive oil and water mixture in the flour mixture until it becomes smooth dough.

4. Transfer this thick mixture into a piping bag with a wide star shaped nozzle.

5. Take another saucepan, add vegetable oil and heat it. Now gently press the piping bag so the mixture will come out in a straight and long shape, cut these churros after every 6 cm length with the help of kitchen scissor.

6. Fry for five minutes. After frying gently, roll the churros in the remaining sugar and cinnamon mixture. Serve with white or dark chocolate.

Ingredients

Time and Yield

Directions

1. Add milk, vanilla extract, cinnamon stick and lemon rind in a saucepan and bring it to boil. Simmer for several minutes and then remove the cinnamon stick and lemon rind, leaving behind the flavored milk only.

2. Beat egg yolks and corn starch in a bowl until they become smooth and thick.

3. Add this mixture in the prepared flavored milk until they achieve thick custard-like consistency.

4. Pour the mixture in four serving dishes and leave in refrigerator for several hours.

5. Scatter the remaining sugar over the dishes and place these under preheated broiler, wait until the sugar begins to caramelize, remove and serve.