{"id":5045,"date":"2021-06-15T11:06:13","date_gmt":"2021-06-15T09:06:13","guid":{"rendered":"http:\/\/brasil.polardemo.it\/alfajor-de-amido-de-milho-biscotto-alfajor\/"},"modified":"2021-06-15T11:09:30","modified_gmt":"2021-06-15T09:09:30","slug":"alfajor-de-amido-de-milho-biscotto-alfajor","status":"publish","type":"post","link":"https:\/\/www.saborbrasil.it\/en?p=5045","title":{"rendered":"“Alfajor” de amido de milho (“Alfajor” Cookies)"},"content":{"rendered":"\n

CLICK HERE TO WATCH THE VIDEO<\/a><\/strong><\/p>\n\n\n\n


“Alfajores” are shortbread cookies with a “dulce de leche” filling. This recipe comes from Argentina,and it is nowadays widespread and appreciated all over Brazil.<\/p>\n\n\n\n


Ingredients
For the dough:<\/strong>
\u2022 500 g corn starch, approximately
\u2022 1 teaspoon baking powder or baking soda
\u2022 200 g sugar
\u2022 200 g softened butter
\u2022 1 large egg
\u2022 2 egg yolks
For the filling:
\u2022 500 g dulce de leche (milk caramel sauce)
For the icing:
\u2022 350 g powdered sugar
\u2022 100 ml milk, approximately<\/p>\n\n\n\n

Preparation method<\/strong><\/p>\n\n\n\n

For the pastry:<\/strong><\/p>\n\n\n\n

  1. Whisk the softened butter, sugar and eggs together in a large bowl.<\/li>
  2. Sift the flour and baking powder together, then gradually add into the mixture, mixing with a spatula. Then continue mixing by hand, without overworking the pastry, until it has an even consistency.<\/li>
  3. Wrap the pastry in plastic food film and let it stand in the fridge for at least 2 hours.<\/li>
  4. Remove the pastry from the fridge and roll out the pastry between two sheets of grease-proof paper (lightly sprinkle parchment proof with corn starch) to 3 – 5 mm thickness.<\/li>
  5. Cut out discs 4-5 cm in diameter (about 80 cookies) and lay them on a parchment-paper lined cookie sheet. Bake in a preheated oven at medium-high temperature (180\u00b0C) until just lightly golden brown around the edges, it takes 10 – 12 minutes.<\/li><\/ol>\n\n\n\n

    For for the filling:<\/strong>
    If you don’t have “dulce de leche” you can make it from sweetened condensed milk. Learn how to make it by clicking here.<\/p>\n\n\n\n

    For the icing:<\/strong>
    Prepare the icing just before you start to coat the “alfajores”. In a stainless steel bowl (or in a little pan) over a pan of simmering water (bain-marie), melt the powdered sugar and the milk (add the milk a little at a time), stirring constantly. To check the consistency of the icing dip a spoon into the icing and lift it out again – the icing should thinly coat the spoon. Add more milk if needed to reach desired consistency.<\/p>\n\n\n\n

    To assemble “alfajores”:<\/strong><\/p>\n\n\n\n

    1. Spread a generous layer of “dulce de leche” on the flat side of a cookie and sandwich together with another cookie.<\/li>
    2. Dip the “alfajores” in the glaze (use a two-pronged fork). Allow the glaze excess to drip off, place them on parchment paper and let dry until completely hard. You can also use a knife or a pastry brush to spread the icing on “sandwiches”.<\/li>
    3. Place the cookies in a closed container and store at room temperature.<\/li><\/ol>\n\n\n\n

      Yeld: about 40 “alfajores”<\/p>\n\n\n\n


      Posted on: 07 November 2014<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      CLICK HERE TO WATCH THE VIDEO “Alfajores” are shortbread cookies with a “dulce de leche” filling. This recipe comes from Argentina,and it is nowadays widespread and appreciated all over Brazil. IngredientsFor the dough:\u2022 500 g corn starch, approximately\u2022 1 teaspoon baking powder or baking soda\u2022…<\/p>\n","protected":false},"author":2,"featured_media":5014,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[56,46,50],"tags":[],"class_list":["post-5045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gluten-free-en","category-recipes-en","category-sweets-en"],"_links":{"self":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/5045","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5045"}],"version-history":[{"count":1,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/5045\/revisions"}],"predecessor-version":[{"id":5048,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/posts\/5045\/revisions\/5048"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=\/wp\/v2\/media\/5014"}],"wp:attachment":[{"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saborbrasil.it\/en\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}