Rosquitas de Nuez 1953 (Pecan Ring Cookies )
These crumbly, nutty, and sweet ring-shaped cookies are perfect to drink with your morning coffee or Mexican hot chocolate. They come together quickly in less than 30 minutes!
About La Cocina Selecta
La Cocina Selecta was written by María Díez de Pérez published by Imprenta Comercial Veracruz in 1944, with a second edition following in 1953. The book was written for housewives of the time and includes more than 1000 recipes, with an extensive chapter on desserts containing more than 400 recipes.
Díez de Pérez, María. La Cocina Selecta: Más de Mil Fórmulas de Guisos, Repostería, Panes, Dulces y Helados, para las Amas de Casa que Gustan Presentar una Buena Mesa. Veracruz: Mprenta Comercial Veracruz ; 1953. [TX716.M4 D539 1953]
Original Recipe
Rosquitas de Nuez (182)
Pelada la nuez se pesa y a medio kilo de nuez pelada se le unen 115 gramos de almendra que se pela y muele con la nuez y ½ kilo de azúcar. Se forman las rosquitas y cuecen ligeramente al horno, pues si se dejan dorar quedan muy duras.
Translated Recipe
Pecan Ring Cookies
Take 4 ½ cups shelled pecans and grind. Add 1 ¼ cups ground almonds and 2 ½ cups sugar. Form into rings and bake lightly – if left in the oven to brown, they will be very hard.
How to Make Rosquitas de Nuez Step by Step
Place the pecans, almond, and sugar in the food processor, and let it run for 1 minute,
until the mixture resembles crumbs.
Process for 1 minute more until the mix starts to come together like paste
Scrape the sides of the bowl as necessary.
Continue processing until the mixture resembles a thick paste and it holds together when you shape it into a ball.
Roll the dough into a rope about 4” to 5” long.
Using your fingers flatten the edges of the rope and press them together to form a doughnut shape
Transfer to a baking sheet. Bake at 350°F for 20 to 25 minutes or until the bottoms of the cookies are golden brown.
Serving
Let them cool completely, when they have just come out of the oven, they are extra crumbly.
Storing
Store in an airtight container at room temperature for up to 3 days.
More Cookie Recipes
Galletas de Chocolate 1987 (Chocolate Cookies)
Galletas de Petra / Petra’s Cookies, 19–
Lenguas de Gato (191?) – Cat Tongues Cookies
Galletas de Maiz 1907 (Cornmeal Cookies)
Rosquitas de Nuez 1953 (Pecan Ring Cookies)
Ingredients
- 2 1/4 cups pecans 250g
- 2/3 cup blanched slivered almonds 57.5g
- 1 1/4 cups sugar 125g
Instructions
- Preheat oven to 350F. Line a baking sheet pan with parhcment paper.
- Place the pecans, almond, and sugar in the food processor, and let it run for 1 minute until the mixture resembles crumbs.
- Use a spatula to scrape the sides of the food processor bowl, put the lid back on and process for 1 minute more until the mix starts to come together like paste. Continue processing until the mixture resembles a thick paste and it holds together when you shape it into a ball.
- To shape the cookies, roll the dough into balls a little large than a golf ball, about 30g each. Working with one ball at a time, roll the dough into a rope about 4” to 5” long. Using your fingers flatten the edges of the rope and press them together to form a doughnut shape, and transfer to the baking sheet. Repeat this process with the rest of the dough.
- To bake the cookies, place the baking sheet and bake for 20 to 25 minutes or until the bottom of the cookies are golden brown. Remove the cookies from the oven and let them cool on the baking sheet.
