Alfajores de Mandioca (Cassava Alfajores) is a traditional Argentinian recipe for a classic biscuit of cassava and wheat flour sandwiched with dulce de leche and coated in sugar icing before serving. The full recipe is presented here and I hope you enjoy this classic Argentinian version of: Cassava Alfajores (Alfajores de Mandioca).
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As we know manioc (cassava) is another example of a plant native of south america which has spread to the rest of the world, for the ease of its cultivation and nutritional value.
Here is one of the recipes to use this ingredient in a dessert from the same place of origin: the alfajores...
Ingredients:
350g of cassava flour
120g of wheat flour
35g of butter
2 tsp baking powder
3 egg yolks
1 egg white
150g granulated sugar
60ml of cognac
Zest of one lemon
For the icing:
1 egg
Icing sugar
100g sugar
A few drops of lemon juice
Water
Sift the cassava flour through a fine sieve then combine in a bowl with the wheat flour and the baking powder.
In a separate bowl, beat the softened butter and the granulated sugar until pale and creamy, then gradually add while still beating, the egg yolks, egg white, lemon zest and cognac. Finally add the flour, mixing well to combine.
Sit this dough on a floured flat surface and roll with a rolling pin, to a thickness of 6mm. Cut discs out of the dough with a pastry cutter and transfer to a greased and floured baking tray. Bake in an oven pre-heated to 170C until the biscuits have slightly browned (about 10 minutes). Remove from the oven and set aside to cool.
In the meantime, prepare the icing. Mix the egg white with plenty of icing sugar to form a thick paste. Separately mix the granulated sugar with a little water in a pan. Place over medium heat and cook until syrup reaches the loose thread point (100-104C). Add this to the icing sugar mixture, beating thoroughly to combine.
There are several ways to finish. You can either just sandwich two biscuits together with dulce de leche as with ordinary Alfajores. Or you can sandwich the biscuits then coat the edges in the sugar syrup mixture. Or you can sandwich the biscuits then coat completely in the icing. The way you do it is up to you. If using icing, transfer to greaseproof (waxed) paper and allow the icing to set before serving.
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