December avelas Bolo (Bolo de avelas)

Ingredients
150 g minced meat peeled hazelnuts
100 g cane sugar
60 g flour
60 g butter (softened)
1 egg
4 tbsp port (portvain)
30 ml milk
vanilla
1/2 tsp baking powder
# For glaze:
120 g of powdered sugar
15g butter (softened)
1 tbsp port
Method
The butter and sugar, stir well until the mixture is fluffy. Add the egg, vanilla, milk, half port until a homogenised mixture. In another bowl, stir minced meat hazelnuts and flour sifted with baking powder. Add to butter mixture and stir gently with a wooden spoon. Spread the dough in a rectangular pan previously greased with butter. Bake 15-20 minutes at 180 C. The dough is put in with a toothpick if it is baked. Remove from the oven, sprinkle with the remaining two tablespoons of port wine and leave to cool. The ingredients for the glaze is broken. Using a spatula Spread the mixture baked dough. Drying glaze cut cup round cookies or cut into small rectangles. Before serving is allowed to stand for half an hour in the refrigerator.
Containers:
Difficulty
Average
Tested
0 users
Author
angellina
11 Jan 2009