In this country, during a lot of time this alfajores were related to holidays. The use of eating them and buy them for presents was born at the beginning of the year 1947, when some friends started in Mar del Plata, a factory of alfajores open to the public.
for 8 portions
n/a | VANILLA EXTRACT |
1 unit | EGG |
40 g. | HONEY |
220 g. | BUTTER |
1 unit | YOLKS |
220 g. | SUGAR |
1 g. | BAKING POWDER |
4 g. | AMONIUM BICARBONATE |
4 g. | SODIUM BICARBONATE |
100 g. | CORNSTARCH |
400 cc. | FLOUR 0000 |
Filling
n/a | DULCE DE LECHE FOR PASTRIES |
Coating
n/a | FLUID CHOCOLATE |
Filling
n/a | DULCE DE LECHE FOR PASTRIES |
Mass
Make a crown with flour, cornstarch, sodium bicarbonate, ammonium bicarbonate, baking powder and sugar. The add yolks, creamed butter, honey, and the egg. Finally, the vanilla extract. Knead well. Let the mass rest in the refrigerator for 20 minutes, wrapped in film paper. Then stretch the mass till getting 2 mm. of thickness. Cut in discs of 6 to 7 cm. diameter, place on a buttered plate and to the oven for 7 to 8 minutes at 175°C.
Filling
Once the discs are cold, use dulce de leche for pastries as filling.
Coating
Place alfajores in a grid and coat with the fluid chocolate, previously melted.
It is convenient to prepare alfajores two or three days previously, so they can be more humid.
The word alfajor comes from the Arab “alfahúa” that means honeycomb. But in Argentina as well as in Chile is associated with any candy with two masses, joined with different sweets pieces.
“This book, which is a great map of flavors of Argentine regions to visit, is rich and varied.”
Learn more about the original book.
About the book