1/4 cup of lemon mel
4 tablespoons of melted butter
3 large egg whites
10 tablespoons of all-purpose flour sifted
1/2 cup of confectioner's sugar
4 tablespoons of poppy seeds
For the salad
2 grapefruits (or oranges) with skin and white pith removed
8 tablespoons of lemon mel
2 cups of green grapes, cut in half without seeds
1/4 cup of chopped parsley
Fresh parsley sprigs for decoration
1/4 cup of lemon mel
4 tablespoons of melted butter
3 large egg whites
10 tablespoons of all-purpose flour sifted
1/2 cup of confectioner's sugar
4 tablespoons of poppy seeds
For the salad
2 grapefruits (or oranges) with skin and white pith removed
8 tablespoons of lemon mel
2 cups of green grapes, cut in half without seeds
1/4 cup of chopped parsley
Fresh parsley sprigs for decoration
In a bowl, combine the lemon mel, butter, and egg whites
Add the flour and confectioner's sugar and let it rest for one hour
Gently mix and divide the dough into spoonfuls onto a greased baking sheet
Spread each portion of dough with the backs of the spoons to form 8 cm diameter circles
Leave enough space between them
Dust with poppy seeds and bake in a low oven (165°C) for eight minutes or until the edges are golden brown
Immediately release the biscuits from the baking sheet (they come out soft, but harden quickly)
Let it cool on a flat surface and store in an airtight container to prevent them from becoming soggy
Prepare the salad
With a knife, separate the grapefruit membranes and remove the pith that covers them
Squeeze the juice of the grapefruit bag and mix with lemon mel
In a bowl, combine the grapefruit segments, green grapes, and parsley
Distribute among six plates and drizzle with the juice mixture
Decorate with fresh parsley sprigs and serve with biscuits.
