For the cake base
2.5 oz all-purpose flour
2.5 oz ground almonds
4 oz unsalted butter, softened
2.5 oz walnuts, peeled and chopped
0.25 oz cinnamon
For the filling
1 lb 12 oz canned pumpkin, drained and cubed
2 oz ground almonds
4 oz dark and white raisins
0.25 oz cinnamon
For the top cookie
2 large egg whites
7 oz all-purpose flour
1 oz ground almonds
1 oz confectioner's sugar
1 tablespoon butter, melted
10 ml milk
2 oz confectioner's sugar
For the cake base
2.5 oz all-purpose flour
2.5 oz ground almonds
4 oz unsalted butter, softened
2.5 oz walnuts, peeled and chopped
0.25 oz cinnamon
For the filling
1 lb 12 oz canned pumpkin, drained and cubed
2 oz ground almonds
4 oz dark and white raisins
0.25 oz cinnamon
For the top cookie
2 large egg whites
7 oz all-purpose flour
1 oz ground almonds
1 oz confectioner's sugar
1 tablespoon butter, melted
10 ml milk
2 oz confectioner's sugar
Prepare the cake base
Mix the ground almonds with the butter
Then add the remaining ingredients
Shape small discs with the dough and bake in the oven for 15 minutes (320°F)
Prepare the filling
Make a caramel with the ground almonds
Add the pumpkin cubes, raisins, and cinnamon
Cook over high heat, without breaking the pumpkin
Remove from heat and strain the liquid formed
Prepare the top cookie
Beat the egg whites until frothy
Add the all-purpose flour and mix until a firm paste forms
Beat in the walnuts and confectioner's sugar with a wooden spoon
Spread the dough thinly onto a previously greased and parchment-lined baking dish
Dust the surface with a little all-purpose flour
Bake in the oven (320°F) for 5 minutes or until golden
Assemble
Place the base cookie in a paper cone
Then add the pumpkin cubes, pressing lightly
When serving, break the top cookie, mash it to be crumbly and sprinkle with cinnamon
Finish with a little confectioner's sugar
Serve with the syrup obtained from the same pumpkin.
