INGREDIENTS
- Crumble:
- – Flour 0000/000 150 g.
- – Widespread (or impalpable) sugar 150 g.
- – Salt 1 pinch.
- – Chilly butter 150 g.
- – Processed walnuts 150/200 g (you should use any dried fruit).
- – Caramel sauce.
- – Chocolate to soften.
Esperanza Galeano visits us with these great NUT ALFAJORES STUFFED WITH DULCE DE LECHE! Get pleasure from this Corrientes recipe following the step-by-step under..
PROCEDURE:
1. Put all of the crumble elements in a bowl, combine, add the processed nuts and make a sandblasting. Be part of with the warmth of your arms.
2. Go right down to the counter and press along with your arms and lower with a cutter or a glass within the form of an alfajor tapa. Place on a plate with parchment paper separated from one another. Bake in a preheated oven at 180ºC for 10 to 12 minutes. Let it relaxation for a short while and unmold in heat.
3. Fill with a great quantity of dulce de leche.
4. Dip the prepared alfajor in chocolate beforehand melted in a bain-marie, take away the surplus serving to you with a tablespoon and a fork. Place on a plate with parchment paper. Let it relaxation for half an hour. When you allow them to sit for a day they’re extra moist! .
