The alfajores from the province of Córdoba are famous and a real legend. The come from old recipes of the Carmelite sisters, and many o the most known are made with sweets of the region’s fruits.
for 6 portions
| 500 g. | FLOUR 0000 |
| 12 g. | BAKING POWDER |
| 150 g. | SUGAR |
| 150 g. | CREAM BUTTER |
| 50 g. | HONEY |
| 3 units | EGGS |
Topping
| 200 g. | ICING SUGAR |
| 30 cc. | TEPID WATER |
Filling
| 300 g. | PEACH MARMALADE |
Place the lour mixed with the baking powder in a sieve. Save. Whip butter with sugar and honey till getting a cream, adding eggs one at a time. Sieve on the mix the dry ingredients and make a bun without kneading. Refrigerate for 30 minutes in the fridge. Then stretch the mass with a width of a half centimeter, and cut in caps of 4 to 5 centimeters diameter. Take to an oven a 180ºC. for 8 minutes on and floured and buttered plate. Let it cool down in a grid. Join two caps with any sweet, be of fruits or for milk. Cover with glaze of icing sugar and tepid water.
These alfajores can be coated with chocolate
The custom of enjoying the alfajores is deep-rooted in different provinces. It is said that the ancient dames prepared them filled, always with homemade sweets, following old formulas inherited in convents.
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