Any excuse is good to use dulce de leche and the walnut alfajor is an Argentine classic (as you see it, dipped in white chocolate and with the whole walnut on top!).
The dough has a touch of cocoa and vanilla essence.
The tapas must be very tender, so be careful with cooking so they don’t turn into walnut cookies.
Ideal to process the dried fruit and leave some bits so they have texture.
You are still loosing a lot of full written recipes and tutorials if you don’t follow mamrecipes
You are still loosing a lot of full written recipes and tutorials if you don’t follow mamrecipes
HOW TO KEEP DRIED FRUITS.
Moisture is the worst enemy of nuts
The ideal storage temperature is below 20°C
Keep them away from light, we prevent them from oxidizing and taking on a certain unpleasant taste Although it is common for them to be sold already peeled, if you want to preserve their flavor and properties better, it is best to buy them in the shell and store them in a cool, dry place.
If they are peeled, store in the fridge, in a tightly closed container.
If you bought a lot of quantity you can also freeze them.
It does not change its nutritional value or texture because they have very little water Well stored they last between 9 and 12 months.
I leave you the recipe and the step by step in photo for 10 alfajores .
INGREDIENTS
120g flour 0000
30g of corn starch
1 hour 100g butter
70gr of azure
150gr of ground walnut
10g of bitter cocoa
5g of baking powder
2g of baking soda Vanilla.
Filling and decoration:
500g of pastry dulce de leche White pastry bath butterfly nuts .
PROCEDURE
Stage 1) Weigh the ingredients
Étape 2) Beat the softened butter with sugar and essence until white
Étape 3) Add the egg and emulsify
Étape 4) Add ground nuts, cocoa, flour, starch, baking powder and bicarbonate
Étape 5) Integrate well without over-kneading so as not to develop gluten
Etape 6) Stretch between two separators up to 1cm and take the plate to the freezer
Stage 7) Cut pieces 6cm in diameter
Étape 8) Arrange on a non-stick plate
Step 9) Cook in a medium preheated oven at 170°C until cooked and tender
Step 10) Once cold, fill with dulce de leche, bathe in chocolate and decorate with a walnut .
LAST SECRET: let them rest finished for at least 24 hours
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