INGREDIENTS
- Stuffed:
- -Dulce de leche confectioner 300gr.
- -Chocolate semiamargo 200gr.
- -Cogñac 20cc.
- -Chopped walnuts 300gr.
- ALFAJOR DOUGH:
- -240g butter.
- -Impalpable sugar 220gr.
- – Harina 400gr.
- -Walnuts powder 160gr.
- -Yolks 80gr (roughly 3 to 4 yolks).
- -Baking powder 4gr. -Orange zest 1 unit.
1.For the alfajor dough: Make a cream with the pomade butter and impalpable sugar. Add the yolks, combine, lastly add the flour, walnut powder, and baking powder. Stretch and body.
2.Stretch the dough to three mm thickness, refrigerate. Reduce with a spherical cutter to the specified diameter.
3.Place the dough on a silicone plate.
Prepare dinner in oven at 160ºC.
4.Place the filling on one lid and assist the opposite with out an excessive amount of stress in order that it doesn’t break.
5.End by passing the alfajor by way of chopped walnuts across the edges.
6.Filling: Soften the chocolate along with the pastry dulce de leche in a bain-marie, as soon as built-in, add the cognac and prepare in a sleeve.
ENJOY THIS DELICIOUS RECIPE!.
