Artisanal crunch with a subtle touch of pisco and a snowy glaze that melts in your mouth. This emblematic flavor of southern Peru is a Moqueguan bakery gem that balances rustic charm with elegance. A crisp, sweet bite full of history.
Turn what you find into an experience you can actually bring to your kitchen.
Sift the wheat flour with the baking powder, salt, and white sugar. Add the anise seeds and mix just enough to distribute the aroma.
Add the vegetable shortening and rub it into the flour for 2 minutes, until the mixture looks like fine, damp sand. There should be no large lumps of fat.
Mix the egg yolks with the pisco quebranta, white vinegar, and most of the water. Add to the flour and bring together for 4 minutes, until the dough is firm and smooth. If it feels dry, add the remaining water little by little.
Cover the dough and let it rest for 15 minutes, until it feels more pliable when pressed. Then divide it into 12 equal portions.
Shape each portion into an even rope, join the ends into a ring, and seal the seam well. Place them on a parchment-lined tray, leaving space between them.
Bake at 180°C for 16 to 18 minutes, until the rings are firm, lightly golden underneath, and dry to the touch. Let them cool for 8 minutes before glazing.
Mix the powdered sugar with the lime juice and water little by little until you get a thick but pourable glaze. It should fall in a slow ribbon, not like sweet water.
Coat the rings with the glaze and let them dry for 10 minutes, until the layer looks white, firm, and slightly crackly. Serve at room temperature.
