Step 1

Preheat the oven to 350 F / 180 C.

Step 2

Mix the cinnamon, salt and flour and sift them. Set aside.

Step 3

Lightly melt the lard (this will help work the dough better).

Step 4

In the bowl of a stand mixer, beat the lard and sugar for 2 minutes.

Step 5

Stir in the 2 egg yolks.

Step 6

Add the lemon zest and mix well.

Step 7

Gradually add the previously sieved dry mixture.

Step 8

Work the mixture by hand or using the stand mixer at low speed, until the dough is homogeneous and does not stick to the fingers. The kneading time does not have to be long.

Step 9

Form balls of about 1½ oz (45g) with your hands and crush them slightly.

Step 10

Place them on a greased baking sheet or lined with parchment paper, making sure that there is a 2-inch (5cm) space between them.

Step 11

Beat the egg white until it becomes liquid.

Step 12

Brush the perrunillas with egg white and sprinkle with sugar.

Step 13

Bake for about 15 to 20 minutes. When the top is cracked and golden, they are ready.

Step 14

Cool them on a rack.

Step 15

Preheat the oven to 350 F / 180 C.

Step 16

Mix the salt, flour and cinnamon (to taste) and sift them. Set aside.

Step 17

Lightly melt the lard (this will help you work the dough better).

Step 18

In the bowl of a stand mixer, beat the lard and sugar for 2 minutes.

Step 19

Stir in the 2 egg yolks.

Step 20

Add the zest of the citrus and mix well.

Step 21

Add the almond powder and mix.

Step 22

Gradually add the previously sieved dry mixture.

Step 23

Work the mixture by hand or using the stand mixer at low speed, until the dough is homogeneous and does not stick to the fingers. The kneading time does not have to be long.

Step 24

Form balls of about 1½ oz (45g) with your hands and crush them slightly.

Step 25

Place them on a greased baking sheet or lined with parchment paper, making sure that there is a 2-inch (5cm) space between them.

Step 26

Beat the egg white until it becomes liquid.

Step 27

Brush the perrunillas with egg white and sprinkle with sugar.

Step 28

Bake for about 15 to 20 minutes. When the top is cracked and golden, they are ready.

Step 29

Cool them on a rack.