Today's turn to baking, and I suggestyou a prescription of traditional Argentinean cookie alfahores. There are many variations of this cookie recipes that will undoubtedly differ from the original on which it was baked in the monasteries of nuns in the early 19th century. This recipe I feel very good, although my men said that "too crumbly cookie". Well, as they say, the taste and color ... We try.
1 1/3 Art. flour
Starch 2.5 cups (cup = 200 ml)
3 egg yolks
200g softened butter
3/4 cup sugar
1 sachet of vanillin
2 tsp baking powder
3-4 tablespoons Roma (I replaced in the absence of brandy)
1 can of condensed milk
200 g chopped roasted peanuts
Soft butter is whipped with sugar, gradually introduce vanilla, add the egg yolks one at a time and pour brandy.
Then we add loose ingredients and knead a smooth elastic dough.
Roll out the dough into a layer 0.5 cm thick and cut out of it round cookies. We spread them on a baking sheet.
Bake in oven at 150 degrees for 20-25 minutes. Cookies should not strongly redden, but only to buy a cream shade.
When roundels cool down, start the assembly. Take one cookie and smear its condensed milk (my love thicker).
Cover with a second cookie
flanks daubed design of the same condensed milk
and to top it collapses sides in chopped nuts, coconut flakes or grated chocolate.
Better start eating alfahores the next day, when the cookies stand up.
Enjoy your tea!