February is the month of Carnival; it is also the end of winter, brightened up by golden doughnuts to delight sweet lovers. Discover this almond version.
In a bowl, whisk the whole eggs with the fine sugar until frothy. In another bowl, work the butter until soft with a pinch of salt. Combine the two mixtures and then add the almond liqueur.
Then incorporate the almond powder and gradually add the flour. The dough should be firm enough. Form a ball and let it rest in the refrigerator for at least five hours.
Roll out the dough on a lightly floured surface. Cut shapes using a cookie cutter.
Fry the doughnuts at a temperature of 170°C in batches of 4 or 5, turning them over. Drain on paper towels.
To finish, when they are warm, place them on a serving platter, sprinkle with powdered sugar, and serve immediately.
0 servings
6
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