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Thursday, July 21, 2011


Photo By: El Pantera
Hisp Ar. fašúr, Pers afšorjugo,  Eng. macarons, almond, walnut or pine kernel sandwich cookies eaten as a dessert. The recipe was adopted from the Arabs in medieval Iberia that consisted of a paste mixed with breadcrumbs, honey or sugar and cloves or spices to which ground roasted almonds or nuts added. Each locality in Andalusia has its own recipe. In Latin America, with the evolution of the recipe, this has become a wafer biscuits one on top and the other on the bottom with blancmange in between and sprinkled with powdered. See alajú. [Benavides-Barajas. Nueva Clásica. 1995:265; and Gitlitz. 1999:264:275]

for 4 persons:

2 c. flour
1 c. sugar
6 egg yolk
1 egg white
1 tbsp butter
1 tsp yeast
marmalade or syrup
confectioner’s sugar


Preheat oven to 250º.  

Put sugar in mixing bowl. Add butter and beat until fluffy. Beat egg yolks and blend. Dissolve yeast in a little water. Little by little add this with the flour to the mixture. Fold in a well beaten egg white. Place in bowl and cover with a clean cloth and let dough raise. Roll out dough 1/10" thick and cut into desired shapes. Place them on a greased cookie sheet 2” apart. Bake them in oven until golden brown, about 8-10 minutes. Let cool on cookie sheet 1-2 minutes and then transfer wafers to a rack to cool completely. Serve with syrup or put ½ tsp of sweet or sour orange marmalade in the middle and top this with another cookie. Sprinkle tops with confectioner’s sugar.

Photo By: wenday :D

If rolls are desired cut dough into 8 rectangles. Spread filling on dough and roll them up. Bake about 30 minutes until golden brown.

ORIGINAL RECIPE from: Benavides-Barajas. Nueva Clasica. 1995:265:


Cada lugar Andaluz prepara los alfajores de forma diferente por ello presento el más antiguo.
Ingredientes para 4 personas:
    1/2 kg de harina. 250 grs. de azúcar. 6 yemas de huevo. 1 clara de huevo. 30 grs de mantequilla. 1 cuch. de levadura en polvo. Mermelada o sirope a discreción.
    Diluir la levadura en un poco de agua y mezclar con la harina y sobre un mármol poner la masa y añadir la mantequilla, las yemas, la clara, el azucár y mezclar todo bien (hoy en día le ponen vainilla).
    Trabajar la masa y extender sobre una superficie harinada. Cortar la masa haciendo la forma deseada y poner en una place engrasada. Cocinar en un horno precalentado. Servir con el sirope o mermelada a su gusto (naranja Sevilla o amarga), unidos de dos en dos.

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