INGREDIENTS
- – Yolks 2 items.
- – Eggs 1 unit.
- – Sugar 150 g.
- – Butter 115 g.
- – Honey 75 g.
- – Starch 210 g.
- – Flour 180 g.
- – Baking powder 2.5 g.
- – Vanilla essence.
- Stuffed:
- – Dulce de leche or fruit sweet.
- Frosting:
- – Impalpable sugar 500 g.
- – Lemon juice 1 unit.
- – Scorching water c/n.
CORDOBA ALFAJORES with dulce de leche or fruit filling and glaze, learn to put together these traditional alfajores that we love
PROCEDURE:
1. Beat the eggs, yolks, sugar and honey till stiff. Add the nice and cozy melted butter within the type of a thread
2. Lastly the sifted dry ones. Be a part of the dough with out kneading. Reserve within the freezer for twenty-four hours. Stretch, lower small caps and cook dinner at 170°C on a floured plate till the bottom barely takes on shade.
3. For the glaze, combine all of the components
4. Add the nice and cozy water little by little till the specified glaze is shaped. It needs to be fluid however protecting the alfajor.
5. Cool and fill with dulce de leche or fruit sweet. Then coat with glaze. Drain and go away.
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