Preparation:

GROWING: a bowl of pumpkin and half of yeast and flour; Knead to form a ball and let it rest, has to double its volume.

Next to this growing the rest of pumpkin, sugar and yeast, pine nuts and anise are added and kneaded. The dough is again left to stand and the dough is fermented, portions are taken and given form, placed in oven louver and allowed to stand until they almost double their volume.

With a scissors they are made piquitos and they are cooked in the oven at medium temperature. Once cold they bathe with honey and sprinkle with sugar.

Preparation:

• It is prepared just like the pa of pessic, separating the clares dels rovells i batent a punt de neu amb el sucre; Remove incorporate rovells, ametlla and farina barred amb the flower of midó. To work on a motor, rolled for a focal length (160º).
• A cop freda, is part of the meitat i s’omple amb dolç de rovell. Then it is banya to a syrup which is added to a liqueur cop.
• Finally, it is cobreix amb una merenga (clares d’or muntades a punt de neu fort) i s’adorna.

Preparation:

• Heat the oil with the lemon rind, very hot; But without actually burning it.
• Scald the flour and add the sugar and anise, kneading well.
• The dough is still hot on a floured table and a cake is made of the approximate thickness of a finger. With a flower mold, it forms the toña and is placed in the llanda previously anointed in oil.
• Bake at 180º until golden brown. Once cold, they bathe in honey.

Preparation:

• First beat the eggs well with the sugar. Add the oil that we will have measured with half egg shell and add the flour.
• Knead well. Prepare a table and with the hands accepted, form the rolls and place them in a baking tray. Paint the rolls with beaten egg and cook in the oven at 180º.

Preparation:

• In a bowl, butter is softened, egg yolks, sugar, sherry, flour and baking soda are added and kneaded all very well. The llanda is then anointed with oil.
• On the kneading table spread the dough with the roll until it reaches the approximate thickness of a finger. Then they are placed conveniently separated from each other, a few teaspoons of angel hair and covered with another layer of dough, a little thinner than the base. The resulting monocytes are cut out with the mold, preferably the flower-shaped, and placed in the soles, painting them with egg.
• Bake at 180º.

Preparation:

• Beat the butter to the point of ointment; Pour sugar, eggs, lemon zest and flour. Knead thoroughly.
• On top of a floured table spread the dough with the help of a roll, and leave an approximate thickness of a finger.
• Make the mantecados with a short paste, making the figures to taste.
• Place in oven pan and bake.
• When they are already cold, sprinkle with sugar and ground cinnamon.