Tarallucci cookies glazed with lemon
drinks from Italy
barley water
barley water
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Really tasty and fresh
preparation
step 1
Clean the almonds from the outer pellets and chop them roughly with a knife,
step 2
Pour everything into a mortar and pestate them, helping them with a few spoonfuls of water taken from the dose in the recipe, to reduce them to a finer mash.
step 3
For convenience, they can be whitewashed, always helping you with a little water, with a good cutter, but having the tendency to keep them at least half an hour in a freezer so they are cool and using the pulse function
step 4
Dilute the pasta obtained with a third of the water in the recipe and filter it through a clean can of juice by squeezing it and picking the juice in a bowl.
step 5
Put the moss in the mortar (or cutter), now dry, and beat (or whisk) again by dissolving it again with another third of water, filtering and squeezing again picking the juice.
step 6
Repeat the operation a third time by transferring all the juice obtained in a pot.
step 7
Heat on fire, add sugar by melting and let boil for 20 minutes in low heat stirring occasionally.
step 8
When the syrup is cold, it is bottled and stored in the fridge.
step 9
Consume it in small loose amounts in cold water (the proportions are usually 1: 6 ie 1 part of syrup for 6 of water).