INGREDIENTS
- – 150 g of butter at room temperature.
- – 150 g of sugar, you should utilize black or natural sugar too.
- – 3 eggs.
- – 125 g of pureed carob flour.
- – 1 spoon of coñac.
- – 1 cdita of vanilla.
- – 1 tbsp of honey.
- – 375 g of premix.
- – 12 g baking powder.
- – ½ tsp bitter cocoa.
From Santiago del Estero we depart you the recipe for this ALFAJOR WITH CAROB FLOUR AND SANTIAGUEÑA TUNA JAM HEART, tremendous mega scrumptious!
PROCEDURE:
1. Cream the butter with the sugar till it’s white, add the eggs one after the other, the honey, fragrance it with cognac, vanilla essence and add the well-sifted dry substances.
2. Then add the dry premix, carob flour, leavening powder and cocoa.
3. Knead it, combine it nicely and let it relaxation for two hours within the fridge.
4. Then it’s stretched with a stick to some corn starch.
5. Assemble and lower the tops and place them in an oven at 180°C for 10 minutes.
6. Let it cool and fill with dulce de leche across the lids and within the heart the prickly pear jam.
