INGREDIENTS
- Cocoa shortbread:
- – Flour 300 g
- – Almond flour 25 g
- – Butter 200 g
- – Impalpable sugar 120 g
- – Egg 70 g (1 massive egg)
- – Bitter cacao 30 g
- – Wonderful salt 1 pinch
- Stuffed:
- – Dulce de Leche 450 g
- – Milk chocolate 900 g
- – Baileys 300 cc
Dare to organize these spectacular alfajores full of dulce de leche and liquor, dipped in chocolate.
PROCEDURE:
1. Combine butter with sugar, add the eggs and lastly the flours together with the cocoa and salt.
2. Stretch to three mm, reduce the lids and bake frozen on microperforated silpat (the tea ones with silpat on high too) at 160 levels, fan on 2 for 8 minutes.
Stuffed:
1. Combine the candy along with the liquor and melted chocolate.
Armed:
1. Assemble the candies and dip in semisweet chocolate.
