Blueberry and almond paste thanks Erruki.

This recipe is a great friend and great chef, making an incredible job to show us a number of recipes great and delicious, because all of their recipes are a real delight in your beautiful blog “Erruki Laurel”, I have already tried several and are synonymous with good food and good work. Besos guapa, still teaching us to enjoy the food, because you do wonder.

Blueberry and almond paste thanks Erruki

-170 Gr. butter or margarine at room temperature
-125 gr. sugar glass
-2 egg yolks
-2 teaspoons lemon juice
-½ grated lemon peel
-190 Gr. flour
-120 Gr. almonds ground
-110 Gr. dried cranberries
-A handful of grain almond or pistachio

1. In a bowl or salad bowl work the butter to leave point ointment, pour the sugar and beat vigorously to get a whitish cream.
2. Add the egg yolks, the juice and zest, beat until fully integrate.
3 Pour the sifted flour and the ground almonds, mix just until a dough forms thick, without working too much (a very elaborate mass gives a pasta harder in cooking) add the blueberries and mix a little with your hand. Reserve 30 minutes in the refrigerator so it hardens and be able to work better.
4 Preheat oven to 180 degrees.
5 Prepare a tray with paper baking.
6 Make balls as a nut, put a pinch of ground almonds or pistachios as in this case on each ball, and go by placing them on separate tray each other already which are expanded enough.
7 Bake for 12 minutes or until golden brown. Do not take off until after a few minutes are rolled back.

I hope you like them. Kisses, chocolates.