Public Recipe

    Pastel De Almendras Y Avellanas

    Spanish

    Spanish

    Ingredients

    • 2 libra tuétanos de vaca — ground (fat base)
    • piñones — ground (nut base)
    • almendras — ground (nut base)
    • avellanas — ground (nut base)
    • 48 unit huevos — whole (binder)
    • 11500 g flor de harina — sifted (flour base)
    • 2 libra manteca — softened (fat)
    • 10 unit yemas de huevo — separated (enrichment)
    • 12 oz azúcar molida — fine (sweetener)
    • cup agua — cold (hydration)
    • 8 libra azúcar (for filling) — granulated (filling sweetener)
    • 8 cuartillo leche — whole (filling base)
    • 48 unit yemas de huevo (for filling) — separated (filling thickener)
    • canela molida — ground (topping)

    Mise en Place

    0/4

    Process

    1

    preparar masa

    1. 1.Mix the ground marrow and nut paste with four dozen eggs.
    2. 2.Incorporate one arroba of flour, two pounds of lard (manteca), ten egg yolks, and twelve ounces of ground sugar.
    3. 3.Knead the mixture with a little water until a cohesive dough forms.
    4. 4.Divide the dough to form the base and the cover of the pastel.
    2

    preparar relleno

    1. 1.Combine eight pounds of sugar with eight cuartillos of milk.
    2. 2.Add the yolks of four dozen eggs and mix well.
    3. 3.Pass the mixture through a strainer or skimmer.
    4. 4.Cook the mixture into a clarified syrup until it reaches the desired consistency for the filling.
    3

    montaje y coccion

    1. 1.Fill the prepared dough base with the egg and milk paste.
    2. 2.Cover the pastel with the remaining dough.
    3. 3.Sprinkle the top generously with ground sugar and cinnamon.
    4. 4.Bake in the oven until set and golden.

    Plating

    • Serve at room temperature, sliced into portions.

    Sensory Checks

    Texture

    The dough should be workable and not too sticky.

    Check

    The filling should be thick and creamy after cooking in the syrup.

    Aroma

    The top should be fragrant with cinnamon and sugar after baking.

    Notes

    • This is a large-scale traditional recipe using historic measurements like 'arroba' (approx 11.5kg) and 'cuartillo'.
    • The use of beef marrow (tuétanos) as a fat source for the nut paste is characteristic of older Spanish confectionery.

    Amanah Compilation

    Engine: Amanah Engine v1.0

    Structural completeness: 88%

    Flagged:

    • Exact modern volume for 'cuartillo' varies by region
    • Specific oven temperature not mentioned in original text

    Techniques in this recipe