The Hispanic cookbook Kitab al tabikh Maghreb (author unknown) mentions a similar preparation of a sweet in the Maghreb is called alajú. The presence of this sweet is evident in southern Spain during the twelfth and thirteenth centuries. Is being developed in Andalusia since the days of Al-Andalus until today.
Due to the popularity of this food, the alfajores were already in the stores of the first Spanish ships bound for America. Was adopted at the Rio de La Plata (Argentina) using candy origin (like caramel).
ingredients:
- 2 liters of white honey.
- 700 gr of hazelnuts.
- 50 grams of cinnamon powder.
- 50 grams of anise.
- 6 cloves.
- 450 grams of sesame.
- 1 sprig of cilantro.
- 3.5 kg of bread crumbs.
- 250 grams of sugar.
- Icing sugar mixed with a little starch to absorb not alfajores and remain white.
Preparation:
- Make a syrup with sugar and a little water to thin strand point.
- Remove from heat and add the honey and remaining ingredients, mixing everything well.
- With the ground still hot, form a ball-shaped cakes (slightly larger) and flatten slightly.
- Rebozar alfajores on icing sugar mixed with starch and let rest a few days before serving.
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