1/2 cup plus 1 tablespoon of peanuts (200 g)
1/3 cup plus 1/2 tablespoon of butter or margarine (75 g)
3 1/4 cups of all-purpose flour (400 g)
1 egg
1/2 cup plus 3 tablespoons of sugar (120 g)
1 tablespoon of rum
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/4 teaspoon of grated lime zest
Recheio:
1/3 cup of peanuts (100 g)
100 g of dark chocolate chips
250 g of chopped pecans or walnuts
2 tablespoons of rum
200 g of raisins
confectioner's sugar to dust
1/2 cup plus 1 tablespoon of peanuts (200 g)
1/3 cup plus 1/2 tablespoon of butter or margarine (75 g)
3 1/4 cups of all-purpose flour (400 g)
1 egg
1/2 cup plus 3 tablespoons of sugar (120 g)
1 tablespoon of rum
1 1/2 teaspoons of active dry yeast
1/2 teaspoon of ground cinnamon
1/4 teaspoon of grated lime zest
Recheio:
1/3 cup of peanuts (100 g)
100 g of dark chocolate chips
250 g of chopped pecans or walnuts
2 tablespoons of rum
200 g of raisins
confectioner's sugar to dust
To make the dough, slightly warm the peanuts and butter or margarine and mix well
Combine with the remaining ingredients in a bowl and knead until smooth
For the filling, warm the peanuts and mix with the remaining ingredients in a bowl
Roll out half of the dough to a thickness of 3 mm on the bottom of a greased 23 x 35 cm baking dish with your fingers
Cover with the filling
Roll out the remaining dough with a rolling pin over a smooth surface and cover the filling by cutting thick strips from the dough
Bake for 30 to 40 minutes in a moderate oven (180°C)
Let cool, cut into squares
Dust with confectioner's sugar
Serves 8 people.
