Alfajor

In Argentina, as well as Chile and I guess most of the South American countries, if something is sweet, it has dulce de leche. Biscuits, cakes, pies and even ice-cream, everything is invaded by this brown god that everything sees and everything fills. Among the most popular desserts there is the alfajor, which actually comes from Al-Ándalus, that Arab region of Spain that the Catholic Monarchs insisted on cleaning when not dirty. The name comes from the hispanic-arab al-hasú, which means "the filling". The colonizers introduced this sweet (along whit the rest of not so kind impositions) and soon they improved it. Nowadays there are different types for the different regions, as the Tucumano, made with crunchy biscuits as lids and filled with cane honey dulce de leche.

Besides the alfajores, in Argentina there are uncountable options in pastry shops that make very difficult the task of not being fat.

 

RECIPE - Alfajor -

Ingredients

- 600 g flour
- 1 pinch of fine salt
- 4 yolks
- 200 ml water
- 120 g fat
- Dulce de leche

Procedure

1. Mix all the ingredients but the dulce de leche and knead for a while.
2. Let the dough rest for about an hour, and spread a thin layer over a floured surface afterwards.
3. Cut little circles and place on a greased baking tray (or on a baking paper).
4. Bake at 200°C, until cooked but not dry (times depend on the oven).
4. Let them cool and then form couples and fill with the dulce de leche.