Alegrias

Line a baking sheet with parchment paper. I used a 13″ x 9″/ 33 x 23 cm baking sheet.

In a medium bowl combine the amaranth with the almonds and the cranberries. Mix well.

Combine the honey, piloncillo and lime juice in a medium pot. Cook over medium heat until the piloncillo has melted completely (10 min approximately).

Remove from the heat and immediately add it into the amaranth mixture. Stir quickly to mix everything really well.

Pour into the baking sheet and carefully (it’s hot) press down with slightly damp hands.

Allow to cool completely, preferably overnight or even a complete day.

When cool, invert it out of the pan onto a cutting board, remove the parchment paper and cut as desired. You can make squares/rectangles using a sharp knife or circles or other figures using a cookie cutter.

Notes:
– This recipe is not recommended for very humid places as it will not set.
– I ended up with 18 rectangles (approximately 5.6 x 7.5 cm / 2.6” x 3” in).
– Piloncillo is a natural sweetener obtained from cooking molasses. The juice is allowed to evaporate until it concentrates in a thick paste, and then it’s cooled until it solidifies.
– You can find piloncillo and puffed amaranth in Latin American markets.