2 eggs
1 1/2 cups all-purpose flour
3/4 cup unsalted butter
1/2 cup confectioners' sugar
100 g pecans or cashews, finely ground
1 pinch of clove powder
1/2 teaspoon ground cinnamon
For the filling:
3/4 cup confectioners' sugar
juice of 1/2 lemon
1/2 teaspoon rum extract
1 egg white
2 eggs
1 1/2 cups all-purpose flour
3/4 cup unsalted butter
1/2 cup confectioners' sugar
100 g pecans or cashews, finely ground
1 pinch of clove powder
1/2 teaspoon ground cinnamon
For the filling:
3/4 cup confectioners' sugar
juice of 1/2 lemon
1/2 teaspoon rum extract
1 egg white
Combine all dough ingredients and divide into three parts
Roll out a circle about 22 cm in diameter over a lightly floured surface or on an inverted baking sheet, greased
Bake in a moderate preheated oven (180°C) for 10-15 minutes or until lightly browned
Let cool and fill with a damson, orange, or jaboticaba jelly, or your preferred cream
Finally, top with the glaze made by mixing well confectioners' sugar, lemon juice, and rum extract
Add beaten egg whites one at a time, folding gently, until stiff peaks form
Serves 6-8 people.
