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Apricots

Apricots


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Mix the sugar well with the eggs, vanilla, lemon peel and salt powder, add the lard and mix, add the quenched ammonia with the lemon juice and then the flour to make a dough that is easy to shape.

Let cool for about 30 minutes


From the dough we form balls the size of a walnut that we flatten by hand

, bake them in the hot oven for about 20 minutes on low heat and while they are hot we make a small hole in the middle

Let them cool and then glue 2 of them with a teaspoon of jam and mix with the remaining crumbs.


We mix in different bowls the blue dye with water (about 80 g) and the red one

, and in another bowl we put the caster sugar (100 g)

We pass a cookie (glued with jam) through the dye depending on the preference, then through the caster sugar





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