Easy, 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Yields: 6 people
Recipe submitted by Siren Sezer on behalf of the Turkish Society of Nephrology.
Reference: Erdhart DJ. Beslenme Bilgi Sistemi (BeBIS),Stutgart, Germany, Hohenhim University, 2010.
About this recipe
It is cooked at home and in bakeries. According to preference, you can add peanuts, almonds and walnuts or eat plain to avoid extra phosphorus. Children love it!
- Sugar: 1 cup (180 grams)
- Water: 1 cup (200 millilitres)
- Lemon juice: 1 dessertspoon (5 grams)
- Egg: 1 (50 grams)
- Powdered sugar: 1 tablespoon (5 grams)
- Margarine (soft): 2/3 cups (130 grams)
- Wheat flour: 2 1/4 cups (250 grams)
- Baking soda: 1/2 dessertspoon (1 gram)
- Vanilla: 1/2 dessertspoon (1 gram)
- Lemon peel zest: 2 dessertspoons (10 grams)
- Almonds (whole): 1 tablespoon (15 grams)
Calories per serving
- Put the sugar and water into the pot, boil for 5 minutes, add the lemon juice, and switch off the heat when it comes to a boil.
- Crack the egg in a bowl, add the powdered sugar and whip for 5 minutes.
- Add the melted margarine, and whip for a further 2-3 minutes.
- Add the flour, salt, baking soda, lemon peel zest and vanilla into the mixture slowly until it becomes dough-like.
- Roll walnut-sized pieces from the dough. Add a peeled almond in the centre of each one. Place them onto the baking tray with finger-length gaps between them.
- Cook in a preheated, medium-hot oven for 30 minutes until the dough turns pink.
- Pour cold thick syrup all over.
- Serve when they have cooled.