December avelas Bolo (Bolo de avelas)

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
1/2 tsp baking powder
# For glaze:
120 g of powdered sugar
15g butter (softened)
1 tbsp port
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.
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11 Jan 2009