Spanish cuisine · Desserts & Sweets

Perrunillas from Extremadura

Crumbly cookies from Extremadura with lemon zest and anise, topped with egg-white glaze and an almond.

Ingredients · for 8 servings

• 400 g flour
• 200 g soft butter
• 150 g sugar
• 2 egg yolks
• 1 egg white
• 1 tbsp anise liqueur (or white wine as a substitute)
• 1 tsp ground anise
• 1 organic lemon (zest)
• 1 tsp baking powder
• 20 almonds (blanched)
• 2 tbsp sugar for the glaze

Instructions

1. Beat the butter with the sugar for 5 min until pale and creamy, then stir in the egg yolks one at a time, the anise liqueur, ground anise and the finely grated lemon zest.
2. Mix flour and baking powder, sift over and fold in only until a soft, sandy dough forms that just holds together.
3. Wrap the flattened dough in plastic and chill for 30 min so it can be shaped without sticking.
4. Preheat the oven to 180°C top/bottom heat, shape the dough into about 20 balls, flatten them slightly on the tray and place an almond in the center of each.
5. Beat the egg white with the 2 tbsp sugar until stiff and glossy, and dab it around the almond on each cookie.
6. Bake the perrunillas for 15–18 min until the glaze has set white and the edge is light golden, and let cool completely on the tray.