Alfajors

60 min

Suitable for vegetarians

Type of dish: Pastries

Temperature: Room temperature

Cuisine type: South American cuisine

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

Proteins

2.51

Lipids

15.71

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.