RECETAS Y COCINA

Ingredients

• 1 k pork lard
• 10 egg yolks
• 1 cup of light olive oil
• 2-3 whole eggs
• 1 kg of sugar
• 1 small glass of aniseed liquor
• 1 small glass of aguardiente liquor
• Grated rind of 2 oranges and 2 lemons
• 1 spoonful of powdered cinnamon
• 2.5 kg sieved flour
• Salt

Preparation

Beat the lard with the olive oil, slowly add the egg yolks and eggs.

Add the aniseed liquor, aguardiente, grated lemon rind, cinnamon, and keep beating until it is spongy.

Add some of the sugar and some of the flour mixed with a little salt to give a smooth, soft mixture.

Add flour and sugar alternately to give a more spongy mixture and lighter texture.

Leave to rest for 10-12 hours. Preheat the oven to 175º-180º.

Beat 3 egg whites to snow and set aside.

Form balls with the mixture and press them down slightly.

Place them on a baking tray that has been greased with olive oil, leaving a space of 2 cm between them.

Sprinkle with the reserved sugar.

Put them into the oven for 20-25 minutes and remove when the perrunillas are golden on the outside and dry on the inside.

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