Holy Week is one of the most important festivities of our culture, and that is why it is not surprising that the traditional recipe book is full of typical dishes and sweets spread throughout all regions. The Sanlucar de Barrameda they will conquer you if you like those very simple sweets, with few ingredients, but that have something that makes them special.
I can imagine generations of families gathering to prepare year after year countless trays of alpisteras, generating memories of those that nostalgia associates with childhood. I did not know this sweet until I saw the recipe in Mercado Calabajío, and finally this year I was able to try them. Now I need to go to Sanlúcar and nearby towns to know the most authentic and be able to compare the results. It is a good excuse to make a trip to the south.Live to the Palate Murcia Easter areas: traditional Easter recipe
It is striking that they do not carry sugar or any sweetener in the dough; the sweet touch is added with a syrup bath applied once baked. This allows you to adjust the point to the palate, which I personally appreciate because every time I tolerate less desserts too cloying.
It is important weigh the egg yolks To know how much flour we have to use. In any case, if the dough is too dry, we can add a pinch of milk or water to moisten it and facilitate kneading - or small amounts of yolk, if we have extras.
IngredientsFor 20 units
- Egg yolk 4
- Pastry flour same weight of the yolks
- Lemon zest 0.5
- Grained aniseed (matalahúva) 1 teaspoon
- Salt 1 pinch
- 100 g sugar
- Water 100 g
How to make Sanlúcar pinesDifficulty: Easy
- Total time 45 m
- Processing 30 m
- 15 m cooking
Preheat the oven to 180ºC and prepare a tray with sulfurized paper or a non-stick silicone sheet. Weigh the yolks to know exactly the amount of flour that we are going to need, the same amount.
Beat the egg yolks with some manual rods with the lemon zest and add the flour and anise. Mix with a spatula and continue with your hands until you have a homogeneous mass and ready, something wet but not very sticky. Adjust the level of flour or moisture if necessary.
Stretch on a sheet of baking paper using a roller, to leave it thin. It will be somewhat hard, but little by little it is easier to work. Try to give a rectangular shape.
Cut portions in the form of diamonds or diamonds, of the size that is most preferred. Nor do they have to be perfect. You can use a pasta cutter or a simple knife.
Take to the tray and bake about 10-15 minutes, or until they have browned and the tips have risen. Meanwhile, prepare the syrup by heating the sugar with the water until it thickens a little or reaches 125 ° C.
Paint or bathe the alpisteras directly when they have cooled and let dry completely on a sheet of paper or on a rack, so that the excess syrup drains well.
With what to accompany the Sanlúcar alpisteras
I really liked these Sanlúcar pines with the coffee table, although at home they have also triumphed with a thick chocolate to dip, and with a glass of sweet liquor. Perfect for the desktop or take out with tea from the snack.