Our recipes

TRESAL fine salt

2 tsp yeast
50 g + 1 tsp sugar
½ cup warm water
200 g flour
A pinch of Tresal fine salt
2 egg yolks
30 g melted butter
1 tbs grappa or gin
Dulce de leche repostero (caramel spread for confectionary)
1 egg white whisked until stiff
400 g icing sugar
Hot water as necessary

Combine the yeast, 1/4 cup warm water, 1tsp of sugar and 1 tbs of flour. Make a well in the flour and add a pinch of Tresal fine salt, sugar, yolks, butter and gin or grappa. Mix the ingredients with warm water. Knead the dough and let it rest for 30 minutes. Roll out the dough until it is very thin and spread half of the yeast mixture on it. Fold it into thirds. Rotate the dough 90 degrees so that the open ends look sideways. Paint with the rest of the yeast mixture and fold into thirds again. Let it rise. Roll out the dough until it is very thin and cut out rounds. Place the rounds on a tray, pierce with a fork and let them rise. Bake over high heat until they are flaky and then lower the temperature until they dry. Once cool, join 3 rounds with the caramel spread. Combine the icing sugar, boiling water and a whisked-to- snow white to make the glaze for the little alfajores. Let them dry at room temperature.