Alfajor de dulce de turron | Nugat Jelly Alfajor

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Alfajor de dulce de turrón Salteño
(Salteño Nugat Jelly Alfajor)

• 6 yolks
• 1 tablespoon of pork or beef fat
• 1 small glass of white
• vinegar
• 1 small cup of anise
• 1 small glass of cognac or fine alcohol
• 8 ounces of flour
• 8 teaspoons of baking powder
• 10 ounces of sugar-cane syrup
• 10 ounces of sugar
• 6 whites
• walnuts 

In a bowl, beat the yolks with the melted fat. Add the vinegar, anise, cognac or fine alcohol and the sifted flour along with the baking powder. If it is necessary, add some more flour to prevent the dough from sticking into the hands. knead the dough with the fists until it makes bubbles. Let it rest for 10 minutes and roll it out into thin sheets. Prick them with a fork and bake them. In a casserole, mix the sugar-cane syrup with the sugar. Heat it until the sugar can be molded into a hard ball shape. In a container, whisk the whites until stiff, and add, little by little, the boiling syrup. Cut the dough in discs and spread nugat jelly on top of each of them and place them one on top of the other. Sprinkle with walnuts.
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