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| These are the almonds you will be roasting; this is how I lay them out before I place them in the oven for roasting. |
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| These are the sliced almonds you will be roasting; this is how I lay them out before roasting. |
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| These are the lovely almonds after roasting; you see how the sliced almonds are nice and toasty golden brown? Sum, I can smell them now, just lovely! |
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| This is the part where you get to smash the almonds to bits. I like to used the side of a heavy metal meat pounder as shown above.... |
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| This is how the almonds should look after you have smashed them with your mallet. You should have small pieces that are about 1/8" to 1/4" in size as well as some nice almond dust. Note: The almond dust adds some nice texture and helps spread the flavor through the cookie. |
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| This is the part where you grate the orange and lemon rines. You want to use the smallest holes on your grater. You will have a lot of the fine zest sticking to the grater. I recommend getting a butter knife and scraping all the nice flavor packed rines off the grater as shown above. |
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| Here we are, still trying to get all the rines off of the grater, the stuff really sticks good because of the moisture, be sure to get it all :-) You will have to scrape the outside and inside as shown above. |
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| When you're done with the orange and lemon grating process you should end up with two nice little piles as shown above. This is a very important part of this recipe, this really adds some nice flavor! |
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| Yep... These are chocolate bars. This is the size bars I use. It is best to put these bars in the freezer ahead of time so when it comes time to grate the chocolate bars they won't melt in your hand before you're done. |
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| Chocolate bars after grating. Now this is important: Do not eat the grated chocolate prior to finishing your recipe. This part of the recipe will take some willpower. Well, you could always get 4 chocolate bars, then you can eat some while you're working hard on your creation.. |
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| This is what your cookie dough should look like after you have worked with it for a while. Really, this will be one heavy ball of dough. It will take a lot of work to get the dough to this point. |
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| Once your dough is ready you will then want to roll it out into bars like the ones shown above. This will also take a lot of working with your hands, you'll have to shape it with your hands. |
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| Ok, look closely, after you have worked with the dough for a while to get these nice bar shapes, it's then time to start cutting out the Peseta bars that will go into the oven. See how I am cutting the bars at a slight angle? This is important. Don't ask me why, but it's how Grandma did it, so it's important and it has to be done that way! |
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| Ok, when you're done cutting the bars you should have something that looks like the bars above. |
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| Now is when you start to place them on the cookie sheet for baking, be sure to space them out nicely so the sides can cook well. |
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| After baking the bars should look like what you see above. Important note: Remember, the bars continue to cook a little bit after you have taken them out of the oven, so don't over cook them! |
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| This is the part where you can be creative and bring out the artist within. The trick here is to make sure you make a frosting with the right consistency so it will slowly drip off the spoon while you perform your artwork. Presentation is very important! |
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| More fun with frosting, this is the yummy part! You will be very tempted to lick the spoon at this point, but wait 'til your done decorating all the cookies, then lick the spoon! |
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| When your done your Peseta bars should look like this :-) Now you need to make some really good coffee and enjoy the fruit of your labor! |
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