Grisbì with lemon!
4 recipes
Parrots (almonds and chocolate)
ingredients
servings
10
Dark chocolate, without milk
150 oz
White sugar
130 oz
Butter
50 oz
Almonds
120 oz
Potato starch
50 oz
Iodized salt
1 pinch
Eggs
5 unit
Lemons
1 unit
Desserts from Italy - Abruzzo
Parrots (almonds and chocolate)
Parrots (almonds and chocolate)
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Christmas is coming
preparation
step 1
Thin the almonds with a little sugar until they are flaky. Leave it a bit for decoration. Setaccia Flour and starch.
step 2
Dissolve the butter. Apply the eggs firmly with the sugar, once ready, combine the grated lemon peel, salt, almond powder and sifted flour. Wire also butter.
step 3
Bake paper or baked oven and inflate a mold. Oven at 180 degrees for about 40 minutes. Boil and cool in a crusher or freezer.
step 4
Sprinkle the melted chocolate before and cool it. Decorate and serve.
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