CORDOBA ALFAJORES

Mass:

• Butter 115 g.
• Sugar 100 g.
• Honey 70 g.
• Egg 1 unit.
• Yolks 2 units.
• Flour 210 g.
• Corn starch 180 g.
• Baking powder 3 g. For the filling:
• Quince candy.
• Dulce de leche confectioner For quick frosting: (for dry days)
• Impalpable sugar 300 g.
• Warm water 50 cc. For the cooked sugar glaze: (for humid days):
• Water 80 cc.
• Sugar 200 g.
• Clear 1 unit.
• Impalpable sugar 200 g.
• Lemon juice 1 tsp. PROCEDURE:

1. Cream with butter, sugar and honey.
2. Add the hollow and the yolks.
3. Add the dry ones. Unify and score 4 mm between two plastic papers or butter.
4. Take to the cold and cut to 5 cm in diameter. Store separately as they develop.
5. Return to the cold and bake at 180ºC. Cook for about 6 to 8 minutes. They should be white.
6. Once cold, fill them with crushed quince and others with dulce de leche.
   Run a spatula along the side to achieve a neat finish.
7. Bathe with the glaze by dipping it, drain with a fork and let them dry on parchment paper or silicone.
8. For the sugar-based glaze:
   Cooked:
9. For the glaze, place the water and sugar in a saucepan, bring to a boil until 118°C,
   We notice when there are dense bubbles at the base and on the surface of the syrup.
10. On the other hand, place the egg white, the sifted powdered sugar and the
    lemon juice. Beat until you achieve a fluid glaze.
11. Continue beating at low speed and add the hot syrup in a constant and generous stream.