Pistachio Alfajores with Caramelized Crunch
Ingredients
- 125 g softened butter
- 75 g granulated sugar
- 2 eggs
- 300 g all-purpose flour
- 20 g pistachio paste
Pistachio crunch
- 200 g sugar
- 100 g shelled pistachios
Filling
- Approximately 40 g repostero dulce de leche per alfajor
- 10 g pistachio variegato
Chocolate coating
- 100 g white candy coating (coats 4 units)
- 1 teaspoon pistachio-colored powder dye
- 20 g mixed pistachio crunch
Preparation
Beat the butter until it doubles in volume.
Add the sugar and beat until it is very white.
Add the egg and the remaining dry ingredients.
Add the pistachio paste once the dough is ready.
Let it rest in the refrigerator for 30 minutes, then cut 6 cm circles and bake in the oven at 180 degrees for 10 minutes.
Pistachio crunch making
Toast the pistachios in the oven for 10 minutes at 150 degrees.
Pour the sugar with the pistachios and cook over direct heat in a saucepan, stirring with a wooden spoon until caramel forms.
Pour it onto nonstick paper and wait until it cools to blend.
Assembly
Sandwich two baked cookies with the dulce de leche and pistachio variegato mixture.
Prepare the chocolate coating by melting the white candy coating, adding the pistachio-colored dye and mixed pistachio crunch.
Dip the assembled alfajores in the chocolate coating and let it set.
Tips
If you don't have a mixer and want to crush the pistachio crunch by hand, do it but don't mix it with the chocolate; instead, add it after coating.
