Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 1/4 cups blanched almonds
- 1 1/2 cups granulated sugar
- 2 cups water
- 1/2 tsp cinnamon
- zest from 1 lemon
- 3 egg yolks
Directions
Place almonds on a baking sheet and toast until golden brown (about 5 minutes) under the broiler. Remove from oven and process in a food processor until they are finely ground. Be sure that the blade in food processor is sharp so that the almonds will be fine and not "chunky."
Pour water into a saucepan and place on medium heat. Brings to a boil and add sugar and dissolve to make a syrup. Stir in ground almonds, cinnamon and grated lemon peel. Reduce heat to low, stirring constantly as mixture cooks and thickens, (about 5 minutes).
Remove from heat and allow to cool.
When the mixture has cooled for about 30 minutes, beat the egg yolks, then fold them into the pan, stirring constantly. Return pan to medium heat until it boils, then remove from stove and allow to cool.
Refrigerate until ready to serve.
Serve in individual glass bowls or with vanilla ice cream.
Category:Canary Island Recipes
Category:Almond Recipes
Category:Dessert Recipes
Category:Spanish Recipes