2/3 cup of dried rose petals
1/2 cup of softened butter or margarine
1/4 cup of almond flour
1 1/3 cups of all-purpose flour, sifted
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
1 cup of almond flour
2 large eggs, well-beaten
1/2 teaspoon of vanilla extract
1/2 cup of chopped hazelnuts
confectioner's sugar
2/3 cup of dried rose petals
1/2 cup of softened butter or margarine
1/4 cup of almond flour
1 1/3 cups of all-purpose flour, sifted
1/2 teaspoon of active dry yeast
1/4 teaspoon of salt
1 cup of almond flour
2 large eggs, well-beaten
1/2 teaspoon of vanilla extract
1/2 cup of chopped hazelnuts
confectioner's sugar
Wash the rose petals; soak in water
Let it simmer for 10 minutes
Drain
Let it cool, chop
Preheat the oven
Grease a rectangular pan of 20 cm and 5 cm height
Mix together butter, almond flour (1/4 cup) and 1 cup of all-purpose flour to obtain a granular consistency
Place in the prepared pan, pressing well
Bake for 25 minutes
Sift 1/3 cup of all-purpose flour, yeast, and salt
In a large bowl, beat the eggs and add almond flour (1 cup), vanilla extract
Add chopped hazelnuts and rose petals
Spread over the baked layer
Bake for another 30 minutes
Let it cool in the same pan, cut into 32 bars and dust with confectioner's sugar
