Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup olive oil
- 1/2 cup white wine
- 1/2 cup orange juice
- 1/2 cup sugar
- 1/2 cup almonds, finely chopped
- 1 tablespoon ground cinnamon
- 1 teaspoon ground aniseed
- 1/2 teaspoon salt
- Zest of one orange
- Vegetable oil for frying
Special equipment needed:
- Rolling pin
- Pastry cutter or knife
- Large frying pan
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a large bowl, mix together the flour, sugar, cinnamon, aniseed, salt, and orange zest.
2. Add the olive oil, white wine, and orange juice to the bowl and mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
4. Cover the dough with plastic wrap and let it rest for 30 minutes.
5. On a floured surface, roll out the dough to about 1/4 inch thickness.
6. Cut the dough into diamond shapes using a pastry cutter or knife.
7. Heat the vegetable oil in a large frying pan over medium-high heat.
8. Fry the diamond-shaped dough pieces in the hot oil until golden brown on both sides.
9. Use a slotted spoon to remove the pestiños from the oil and place them on paper towels to drain excess oil.
10. In a small bowl, mix together the chopped almonds and sugar.
11. While the pestiños are still warm, sprinkle the almond and sugar mixture over them.
Time:
Preparation time: 45 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for frying
Serving size:
Makes about 20 pestiños
Nutritional information:
Calories per serving: 170
Fat: 8g
Carbohydrates: 22g
Protein: 2g
Sodium: 50mg
Sugar: 9g
Substitutions for ingredients:
- You can use vegetable oil instead of olive oil.
- You can use any type of white wine.
- You can use lemon juice instead of orange juice.
- You can use any type of nuts instead of almonds.
Variations:
- You can add a teaspoon of vanilla extract to the dough for extra flavor.
- You can sprinkle the pestiños with powdered sugar instead of the almond and sugar mixture.
- You can add a tablespoon of honey to the dough for sweetness.
Tips and tricks:
- Make sure the oil is hot enough before frying the pestiños to ensure they cook evenly.
- Don't overcrowd the frying pan with too many pestiños at once.
- Sprinkle the almond and sugar mixture over the pestiños while they are still warm to ensure it sticks to the dough.
Storage instructions:
Store the pestiños in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pestiños, place them in a preheated oven at 350°F for 5-7 minutes, or until warm.
Presentation ideas:
Arrange the pestiños on a platter and sprinkle them with powdered sugar. Serve with orange slices on the side.
Garnishes:
Sprinkle the pestiños with chopped almonds or orange zest for extra flavor and texture.
Pairings:
Serve the pestiños with a cup of hot tea or coffee.
Suggested side dishes:
Pestiños are often served as a dessert or snack on their own, but you can also serve them with fresh fruit or a cheese plate.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of orange juice or water at a time until it becomes smooth and elastic.
- If the pestiños are too greasy, make sure the oil is hot enough before frying and use a slotted spoon to remove excess oil.
Food safety advice:
Make sure the oil is hot enough before frying the pestiños to ensure they cook all the way through and are safe to eat.
Food history:
Pestiños are a traditional Spanish dessert that are often served during the Christmas season. They are believed to have originated in Andalusia, a region in southern Spain.
Flavor profiles:
Pestiños are sweet and nutty, with a hint of citrus from the orange juice and zest.
Serving suggestions:
Serve the pestiños as a dessert or snack with a cup of hot tea or coffee.
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Region: Spanish