Alfajors
60 min
Suitable for vegetarians
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.063 kg
Creamed corn
0.094 kg
Bicarbonate
1.563 g
Raising agent
3.125 g
Creamed margarine
0.063 kg
Icing sugar
0.047 kg
Egg yolk
0.938 ud
Vanilla flavour
0.625 g
White Diamonds Dorado
0.001 l
Gianduja
0.047 kg
Elaboration
- Preheat the oven to 140 ºC.
- Sieve and mix the dry ingredients (flour, bicarbonate, cornflour (Maizena) and raising agent).
- Knead the margarine until if softens.
- Blend the margarine, the sugar and the lemon zest until the cream obtains a spongy texture and a whitish colour.
- Add the egg yolks one by one, and, then, add the rum and vanilla.
- Add, little by little, the mixture of dry ingredients and mix until the mixture is blended.
- Cover a surface with flour and slightly knead it.
- On a table sprinkled with cornflour (Maizena), roll the dough until it is half a centimetre thick.
- Cut the dough into the shape of 6-7cm discs and place them on a tray covered with baking paper.
- Bake at 140 ºC for 18 to 20 minutes.
- Allow to cool.
- Fill with gianduja (chocolate and hazelnut paste) or with dulce de leche (milk caramel).
Nutritional information (1 portion)
Energy
310.37
kcal
Carbohydrates
39.51
g
Proteins
2.51
g
Lipids
15.71
g
Fiber
0.61
g
Saturates
3.02
g
Monounsaturated fatty acids
3.15
g
Polyunsaturated fatty acids
4.96
g
Cholesterol
59.26
mg
Calcium
10.11
mg
Iron
0.79
mg
Zinc
0.55
mg
Vitamin A
31.59
ug
Vitamin C
0.0
g
Folic acid
8.41
ug
Salt (Sodium)
106.56
mg
Sugars
12.67
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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