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Ingredients Nadal Culinary Journey Droplets Home Chef Alt Camp Cocineros



300 g flour
200 g cornstarch
200 g butter cream
150 g sugar
3 egg yolks
2 tsp yeast
1 tsp vanilla
1 tsp grated lemon peel
Culinary Journey Dulce de Leche
Sosa Grated Coconut


Sift the flour, the cornstarch and the baking powder.
Aside in a bowl beat the butter with sugar. Add the egg yolks one by one, mixing well each until a cream is formed. Add the vanilla and the grated lemon peels.
Mix gradually the resulting cream with the sifted flour to form dough, but without working it too much. Let settle in the refrigerator for 15 minutes.
Stretch the dough on a surface dusted with a little flour until getting around half a centimetre thickness. Slice it into 4 cm diameter medallions.
Put them on a plate and bake at 160║C for 12 minutes and then let cool.
To form the 'alfajores', join two wafers with the Dulce de Leche (caramel spread) in the middle and coat them with grated coconut. It is convenient let 24h pass before start forming the 'alfajores'.