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Celia

Celia Meza Dusek

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Recipe

Alfatella of Nutella

10 mins
15 mins
Low
14
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I share this delicious and soft corn starch cookie filled with hazelnut cream. It has a rich consistency that melts in your mouth. It is perfect to share with family and friends.
Learn more about Celia Meza Dusek

Ingredients

24 portions
  • 300 grams cornstarch
  • 200 grams flour
  • 50 grams powdered sugar
  • 220 grams butter
  • 4 egg yolks
  • 1 pinch salt
  • 1/2 teaspoons baking soda
  • 1 teaspoon liquid vanilla
  • 180 grams nutella

Preparation

Preheat the oven to 180ºC.
Add the butter with the sugar, the yolks and the vanilla. Beat until you have a soft and fluffy mixture. I recommend having the butter at room temperature to make it easier to add it.
Incorporate the corn starch, flour, baking soda and salt, previously sifted. Knead lightly on a floured surface. Rest in refrigeration, wrapped in plastic wrap for a minimum of half an hour.
Spread with a roll up to 0.5 cm thick and cut with round biscuit mold. You can make them the size you want. Remember that for each alfajor you need two cookies.
Place on a buttered and floured baking tray and bake for 20 minutes.
Remove from the oven and let cool completely. Once the cookies are cold, place a light layer of nutella and put another cookie on top to form the alfajor.

PRESENTATION

Present in long plates with rectangular shape, you can place a lace on the bottom.

TIPS

Sprinkle impalpable sugar for a better presentation.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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