Time for a new recipe. Alfajores are one of the most delicious desserts and luckily also the easiest to prepare. In addition to requiring few ingredients that are also very easy to get, they are ideal for beginners in baking to do something that is easy for them and is a resounding success among those who try them.
If a few weeks ago a recipe by Sandra Plevisani was shared to make delicious alfajores, now Acomer.pe brings a practical recipe that is for newbies, who want to know how far they go your cooking skills in any preparation situation, be it desserts or lunches.
The preparation time is 15 minutes just like for cooking. Performance suitable for the whole family. In that vein, pay attention to the ingredients and follow the order of the steps.
INGREDIENTS
- Unprepared flour - 250 (grams)
- Cornstarch - 200 (grams)
- Butter - 240 (grams)
- Powdered sugar - 52 (grams)
- White Delicacy - 200 (grams)
PREPARATION
- In a bowl, add 250 grams of unprepared flour, 200 grams of cornstarch, 52 grams of powdered sugar and 240 grams of butter at room temperature.
- Integrate by squeezing with your hands to form a grit, (this step is important, it will make the biscuit soft).
- Knead lightly until compact, cut in half.
- Stretch with a roller or bottle.
- Cut with a circular mold, place on a roasting pan.
- Place in a preheated oven at 180ºC for 15 minutes.
- Remove, let cool and cover with white delicacy.
- Cover with another cookie.
- Sprinkle powdered sugar, serve.
EXPLANATORY VIDEO
ABOUT SANDRA PLEVISANI
Sandra Plevisani is considered one of the most important figures in Peruvian cuisine. Together with her husband, Ugo Plevisani, they own several Italian restaurants and cafes to share their passion for food with the public. Among them are La Trattoria di Mambrino, La Bodega de la Trattoria, Papagiani and Lucio Café.
She is the host of the program Dulces Secretos which is broadcast on the Movistar Plus signal. In addition, he has published about ten cooking courses in which he shares different recipes and tips so that anyone can start in the culinary world.
ABOUT EL ALFAJOR
is a sweet dessert, of Spanish origin of the same name Andalusian, a traditional treat of the gastronomy of Al-Andalus, although it bears more similarities with the alajú, in terms of its configuration. It was spread in America during the colonial period. On the other hand, its name comes from the Spanish-Arabic al-hasu meaning 'the filling'.
In addition, it is known that it is a dessert widespread in many Hispanic American countries such as Argentina, Bolivia, Chile, Colombia, Costa Rica, Ecuador, Mexico, Paraguay, Peru, Uruguay and Venezuela. Its round or wafer feature comes from Spain, almost by the 18th century, which can be bathed in chocolate, powdered sugar, dulce de leche or honey, and even fruits.
In relation to cornstarch, its functions include the ability to retain water, cause the formation of gels, thicken liquids, provide texture and act as an anticoagulant.
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