The Manioc Alfajores (alfajores de mandioca)
As we know manioc (cassava) is another example of a plant native of south america which has spread to the rest of the world, for the ease of its cultivation
and nutritional value.
Here is one of the recipes to use this ingredient in a dessert from the same place of origin: the alfajores...
Here is one of the recipes to use this ingredient in a dessert from the same place of origin: the alfajores...
Ingredients
* 3 cups of cassava flour
* 1 cup of wheat flour
* 2/3 cup of butter
* 2 teaspoons baking powder
* 3 egg yolks
* 1 egg white
* 3/4 cup granulated sugar
* 1/2 glass of cognac
* Zest of one lemon
The icing:
* 1 egg
* Icing sugar
* 1/2 cup sugar
* A few drops of lemon juice
* Water
* Dulce de leche to garnish the alfajores.
Procedure:
1) Sift well the manioc flour through a sieve; mix with the wheat flour and the baking powder.
2) In a separate bowl, beat the softened butter and the granulated sugar until you get a creamy mixture, then gradually add while still beating, the egg yolks, egg white, lemon zest and cognac. Finally add the flour, mixing well.
3) Lay this dough on a floured flat surface and roll with a rolling pin, to a thickness of 1/4 inch. Cut discs out of the dough with a pastry cutter and place on greased and floured baking sheet. Bake in a moderately preheated oven (350 F) until the cookies have slightly browned.
Once cold put two cookie covers together, with enough dulce de leche at their center (or fruit jelly if you like better) and roll them in the icing sugar sauce.
4) To prepare the icing sugar sauce, pour the egg white with plenty of icing sugar to form a paste and beat well, reserve. Separately, pour the granulated sugar with just a little water, and place over the heat and cook until the loose thread point is reached (215 - 219 F). We add to this the mixture which we reserved previously, stir well; we can now proceed to dip the cookies in this syrup and leave to dry on waxed paper.
* 3 cups of cassava flour
* 1 cup of wheat flour
* 2/3 cup of butter
* 2 teaspoons baking powder
* 3 egg yolks
* 1 egg white
* 3/4 cup granulated sugar
* 1/2 glass of cognac
* Zest of one lemon
The icing:
* 1 egg
* Icing sugar
* 1/2 cup sugar
* A few drops of lemon juice
* Water
* Dulce de leche to garnish the alfajores.
Procedure:
1) Sift well the manioc flour through a sieve; mix with the wheat flour and the baking powder.
2) In a separate bowl, beat the softened butter and the granulated sugar until you get a creamy mixture, then gradually add while still beating, the egg yolks, egg white, lemon zest and cognac. Finally add the flour, mixing well.
3) Lay this dough on a floured flat surface and roll with a rolling pin, to a thickness of 1/4 inch. Cut discs out of the dough with a pastry cutter and place on greased and floured baking sheet. Bake in a moderately preheated oven (350 F) until the cookies have slightly browned.
Once cold put two cookie covers together, with enough dulce de leche at their center (or fruit jelly if you like better) and roll them in the icing sugar sauce.
4) To prepare the icing sugar sauce, pour the egg white with plenty of icing sugar to form a paste and beat well, reserve. Separately, pour the granulated sugar with just a little water, and place over the heat and cook until the loose thread point is reached (215 - 219 F). We add to this the mixture which we reserved previously, stir well; we can now proceed to dip the cookies in this syrup and leave to dry on waxed paper.