FRIJE

Instructions

• 1.   Mix the sugar, almond powder (or hazelnut powder according to her choice), and eggs.
• 2.   Add the kirsch to the melted butter (cooled down to avoid cooking the eggs): add to the previous mixture. Gradually add the flour.
• 3.   Let it rest for ten minutes in the fridge or at room temperature (it's 16°C in my kitchen). Shape into a ball, add flour if needed to obtain a slightly malleable dough that still sticks a little.
• 4.   Shape small logs about 6cm long and approximately 3cm in maximum diameter (slightly larger than a finger), with thin ends (see photo).
• 5.   Fry in a deep fryer or in a frying pan with oil, ideally at 170°C (use a neutral frying oil such as sunflower oil), cooking only a few thighs at a time, until they turn brown (flip halfway through cooking), approximately 2 minutes per side (keep an eye on them).
• 6.   Drain and roll the still warm thighs in a mixture of sugar and cinnamon.

Nutritional information *