Recipe sheet “Cidra de La Gloria”
Citron shortbreads are a traditional sweet treat in western Andalusia. They are linked to the pastries made by nuns in convents. The star ingredient is cabello de ángel (angel hair), a citron preserve that is very common in traditional pastry making because it keeps well without refrigeration.
Jesús Hernández, owner and pastry chef of La Gloria bakery in Sanlúcar la Mayor, recalls how his grandmother would store large quantities of these pumpkins, even under the bed, to make cabello de ángel (angel hair). This type of sweet, with its centuries-old history, is one of the bakery's main attractions, and it's only made during the autumn and winter months to ensure the best results. Here is his recipe.
Quantities for approximately 10 small pastries:
- 250 g of lard
- 125 g of sugar
- Flour, the amount that the dough will hold.
- 1 level teaspoon of ground cinnamon
- 300-350 g of angel hair pasta
The ratio is 2 parts butter to 1 part sugar, if you want to prepare a larger quantity.
First, the lard is left to soften until it reaches a spreadable consistency, meaning it's pliable but firm. It's very important to control the amount and texture of the lard, as it needs to be handled without breaking. Then, the remaining ingredients are added: flour, sugar, and cinnamon. Instead of sprinkling the cinnamon on at the end, confectioners prefer to incorporate it into the dough.
The dough is rolled out and then folded in half to create two square or rectangular sheets. For a perfect finish, it's helpful to use a mold. Next, the angel hair pasta is added; at La Gloria, they buy it pre-made due to the slow process and the large quantities they need. It's spread over the dough, and then, using the rolling pin, the other sheet of dough is placed on top (you can see the process in the video).
It is then baked for about 30 minutes at a temperature of around 200 degrees. Once the piece is cool, it is sprinkled with icing sugar and cut into pieces about 7 or 8 cm on each side.
