Cubaita of Isolabona
Procedure
Ingredients · Servings 4
- Hosts
- 100 g Gnoci
- 100 g Dumplings
- 100 g sweet almonds
- 150 g Chestnut honey (or acacia honey)
- Orange peel
Method · 10 min
- Toast the dried fruit in the oven at 150°C (300°F) for about 10 minutes, let it cool, and then crush it with a mortar and pestle. Meanwhile, heat the honey with the butter...
- Toast the dried fruit in the oven at 150°C (300°F) for about 10 minutes, let it cool, and then crush it with a mortar and pestle. Meanwhile, heat the honey with the butter...
- Toast the dried fruit in the oven at 150°C (300°F) for about 10 minutes, let it cool, and then crush it with a mortar and pestle. Meanwhile, heat the honey with the butter...
- Toast the dried fruit in the oven at 150°C (300°F) for about 10 minutes, let it cool, and then crush it with a mortar and pestle. Meanwhile, heat the honey with the butter...
- Toast the dried fruit in the oven at 150°C (300°F) for about 10 minutes, let it cool, and then crush it with a mortar and pestle. Meanwhile, heat the honey with the butter...
Toast the dried fruit in the oven at 150° for about 10 minutes, let it cool and crush it with a mortar.
Meanwhile, heat the honey with the finely chopped orange peel and sugar, stirring constantly for about a quarter of an hour. Add the dried fruit and cook for another 5 minutes.
Spread the mixture on a marble slab and work it.
Use a spoon, preferably wooden, to pour the sweet mixture between the two wafers.
Place a light weight on top to flatten it.
