Alfajors
60 min

Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Plain flour
0.063 kg
Creamed corn
0.094 kg
Bicarbonate
1.563 g
Raising agent
3.125 g
Creamed margarine
0.063 kg
Icing sugar
0.047 kg
Egg yolk
0.938 ud
Vanilla flavour
0.625 g
Elaboration
- Preheat the oven to 140 ºC.
- Sieve and mix the dry ingredients (flour, bicarbonate, cornflour (Maizena) and raising agent).
- Knead the margarine until if softens.
- Blend the margarine, the sugar and the lemon zest until the cream obtains a spongy texture and a whitish colour.
- Add the egg yolks one by one, and, then, add the rum and vanilla.
- Add, little by little, the mixture of dry ingredients and mix until the mixture is blended.
- Cover a surface with flour and slightly knead it.
- On a table sprinkled with cornflour (Maizena), roll the dough until it is half a centimetre thick.
- Cut the dough into the shape of 6-7cm discs and place them on a tray covered with baking paper.
- Bake at 140 ºC for 18 to 20 minutes.
- Allow to cool.
- Fill with gianduja (chocolate and hazelnut paste) or with dulce de leche (milk caramel).
Nutritional information (1 portion)
Energy
310.59
kcal
Carbohydrates
39.51
g
Proteins
2.51
g
Lipids
15.71
g
Fiber
0.61
g
Saturates
3.02
g
Monounsaturated fatty acids
3.15
g
Polyunsaturated fatty acids
4.96
g
Cholesterol
59.26
mg
Calcium
10.11
mg
Iron
0.79
mg
Zinc
0.55
mg
Vitamin A
31.59
ug
Vitamin C
0.0
g
Folic acid
8.41
ug
Salt (Sodium)
106.56
mg
Sugars
12.67
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Juices, milkshakes and beverages
- Beers
- Cocktails
- Finger foods
- Sándwich
- Dessert
- Birds
- Bread and pastries
- Main course
- Meats
- Salads
- Pizzas, patty
- Shellfish
- Pasta
- Pastries
- Ice creams and sorbets
- Breakfasts and brunch
- Soups and creams
- Coffee, chocolate and infusion
- Legumes
- Burguers
- Fish
- Rices
- Vegetables
- Eggs
- Cheeses
- Patty
- liqueur
- Appetizers and canapes
- Cuisine type
- Temperature
- Additional culinary preparation
- Conservation technique
- Origen de la leche
- Type of milk
- Denominación
- Race
- Texture
- Coagulación
- Curación
- Form
-
Maridaje bebida
- Cava
- Cava brut nature
- Cerveza rubia
- Blanco seco de fermentación o crianza en barrica
- Bougogne passetoutgrains
- Cerveza densa
- Champagne
- Cotes de Rousillon
- Creams suaves
- Fino
- Garnatxa
- Graves
- Jérez seco
- Beer with body and high graduation
- Acid and young white wine
- Sweet white wine
- Cratf beer
- Fresh and young
- Manzanilla de Jerez
- Maury
- Sweet liquors
- Mistela
- Moscatel
- Olorosos secos
- Orujo de sidra
- Red pale
- Rosado
- Sautemes
- Sidra
- Stout
- Tinto de media crianza
- Tinto jóven o de corta crianza, afrutado y aromático
- Tintos reserva
- Tintos sin crianza
- Tokay
- Blanco ligero
- Manzanilla
- Merlot
- Pinot Noir
- Rosados fuertes
- Tintos golosos
- Tintos viejos y densos
- Fruity white
- Young
- Barrel-fermented white
- Corporeal beer
- Fortified
- Food pairing
- Tratamiento de la leche
-
Premios
- Campeón supremo ICA 2015
- Champion of Champios WCA
- Cincho de oro "Cheese Awards 2016"
- Concurso agricola general de París
- Concurso de la Fira de Sant Ermengol de la Seu d’Urgell, en el 2019
- Ganador quesos de pasta prensada de oveja
- Ganador WCA 2016
- International Cheese Awards 2011
- Medalla de bronce WCA 2009
- Medalla de oro Gourmet Quesos 2019 categ. ahumados
- Medalla de oro Internacional Cheese Awards 2019
- Medalla de oro WCA 2016
- Mejor queso absoluto Salón Gourmet 2015
- Mejor queso de España del concurso oficial del Ministerio Agricultura 2013
- Mejor Queso del Mundo 2017 WCA
- Plata Internatioal Cheese Awards 2011
- Plata WCA 2010
- SuperGold WCA 2013
- Fat percentage
- Production site
- Seasonal recipes
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed