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More information on Cuñapes
Hello! My family and I have some connections with Bolivia and, of course, its food. A question has been nagging us for some time, though: Cannot cuñapes be dried? And if so, how does one do it??? My aunt and mother have such lovely memories of eating hard cuñapes which they dipped in their coffee. Could you point me to a place which would show us how to achieve this culinary delight?
Cunapes that have been dried to a crunchy state are delicious! I think I even like them better than the soft version. To make the crunchy version follow the basic cunape recipe, baking as directed. When the cunapes have completed their first baking phase, reduce the heat to 325 degrees Farenheit and continue baking until crisp. It might take about 20-30 minutes depending on your oven and how humid or dry the weather is the day you are baking. The key is to dry them slowly at a low temperature just like you would bake meringues. Chef Noly
