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Recipe ingredients and directions:

8 servings
3 tablespoons honey
3 tablespoons lemon juice
1 medium apple, cored and chopped
1 medium plum, pitted and sliced
1 large orange, peeled with a knife and sliced into �-inch rounds
1 large grapefruit, peeled with a knife and sectioned
1 medium banana, peeled and sliced into rounds
1 quart of frozen nonfat vanilla yogurt

1. In a large bowl, whisk together the honey and lemon juice, stir in the fruit. Serve the fruit
topped with a scoop of frozen yogurt.

Serve with empanadas.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 kg yuca
� kg granulated sugar
� cup shredded coconut
� cup coarsely grated cheese
1 tbsp aniseed
butter
1 small bay leaf
salt

Instructions

Peel and grate the yuca into a medium-size bowl. Add the granulated sugar, the grated coconut,
the cheese, and the aniseed. Mix until you obtain a chunky paste.

In a medium-size saucepan, melt a knob of butter over medium-low heat. Place a bay leaf on the
bottom of the pot. Pour the mixture onto the leaf and cook until the mixture turns a golden
brown.

Transfer the enyucado onto a greased baking sheet. Allow it to cool, then cut it into
small squares.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 lb ground beef
1 cup chopped onions
1 Tablespoon oregano
1 teaspoon ground cumin
� – 1 teaspoon red pepper
� cup raisins
� cup chopped olives
Salt & pepper
Croissant dough, or phyllo dough

Cook beef, onions, oregano, cumin and red pepper till onions are almost transparent.
Turn off burner and add raisins, olives, salt and pepper.

The dough should be in the shape of a circle 4-5 inches in diameter (shape croissant
dough or cut circles in phyllo). Place 1 Tablespoon of filling in the middle. Fold dough in
half and press edges together. Make a seal by folding over the edge of the dough. Brush
top of empanadas with milk and place on greased cookie sheet. Bake in 425 degree F. oven
until browned on bottom and top. Enjoy!

Category: Argentinian Recipes

Recipe ingredients and directions:

DULCE THE LECHE (Milk Jam)

This is the easiest way to make Dulce de
Leche…the taste is pretty authentic and
the work is almost completely eliminated!

1 can sweetened condensed milk
large pot with metal rack

Place the can inside the pot on top of the
rack. Add water to completely cover can,
plus 1-2 more inches. Simmer for 4 hours,
making sure the can is always completely
covered with water…if not…there is an
explosion ! !
Leave the can to cool several hours and
only then open it and serve.
Serve the golden-brown confection over
flan, as a filling for crepes, cakes or just
plain. For breakfast you can spread it on
croissants, rolls or toast!

Category: Argentinian Recipes

Recipe ingredients and directions:

2 large Onions coarsely chopped
3 1/2 Chicken cut into serving
breast cut into 4 pieces
1 teaspoon Salt
1/2 teaspoon Pepper
4 Garlic cloves minced
1/2 teaspoon Dried thyme leaves crushed
2 Bay leaves
8 cups Chicken stock
3 large Russet potatoes, peeled cut into chunks
6 Carrots cut into 2-inch

3 ct Of corn cut into 3-inch

1 Egg yolk beaten
1/2 cup Cream
2 teaspoons Arrowroot (optional)
2 tablespoons Minced parsley
1 tablespoon Minced cilantro

This chicken and vegetable soup is an Argentinean classic. It is as thick
as a stew and as creamy as a bisque.
Preheat oven to 400F.
Spread half of the onions in a large, deep baking dish. Place chicken on
top. Season with salt and pepper. Sprinkle garlic, thyme and bay leaves
over chicken. Spread remaining onions on top; drizzle with 1 cup stock.
Roast uncovered for 30 minutes, or until chicken turns golden around the edges.
Place chicken (remove skin, if desired), onions, garlic and herbs in a
6-quart soup pot. Deglaze roasting pan with some water or stock and add to
the pot. Add the remaining stock and the potatoes to the pot.
Simmer for 15 minutes, then add the carrots and corn. Simmer for 25 minutes.
Using a wide fork, roughly mash at least 4 of the "falling apart" potato
chunks to help thicken the soup.
Beat egg yolk into the cream, then beat in 1/2 cup of the stock from the
soup pot. Blend in the arrowroot if you want a thicker soup.
Pour the cream mixture back into the soup, stirring until well-blended.
Just before serving, add the minced parsley and cilantro. Ladle into wide,
deep soup bowls. Make sure each bowl has a chunk of potato, a piece of
chicken, a couple of carrots and a piece of corn.
Serves 6.

Category: Argentinian Recipes

Recipe ingredients and directions:

Serves 6.

1 kg (2 lb 3oz) peeled and boiled king prawns
2 kg (4 lb 4 oz) peeled, seedless tomatoes finely chopped
a large sweet pepper
2 tablespoons flour
20 g (4 tlbs)butter
3 cups of rice

Instructions

Fry the thinly sliced onion and pepper in a pan with the butter until they are golden brown.
Then add the flour until it browns.
Add the tomatoes, stir well and add the king prawns. Leave for three minutes, remove and
serve with boiled rice.

Category: Argentinian Recipes

Recipe ingredients and directions:

1/2 cup of water (125 ml)
1/2 cup milk (125 ml)
a little salt
1 cup of plain flower (non-raising)
fine sugar

Instructions

Boil the milk, water and salt in a little pan.
When the mixture begins to boil quickly add
the cup of flower and stir vigorously until it becomes a ball which easily separates from the pan.
(It will become an extremely hard paste.)
Dry for a moment on top of the flame in order
to make the paste even harder.
Take it out and put it into a bowl.
Put the sticky mess into a "churrera" (otherwise known as a fritter maker) and mould the churros
into your prefered shape whether that be in the form of a baton or a ring.
Fry the churros in a lot of warm oil until both sides become golden brown.
While they are draining roll them in fine sugar.
Recommendation: eat the churros with a
rich warm chocolate sauce!

Note: I say here churrera and not a hose with a nozzle (piping bag) because using a churrera
prevents there being air bubbles in the dough. If there are air bubbles, while the churros
are being fried the vapour will cause them to expand, and the churros will explode! For those
without a churrera it is possible to use a piping bag without the nozzle.

Category: Argentinian Recipes

Recipe ingredients and directions:

Chimichurri sauce (ASADO SAUCE)
For BBQ meats(no cooking)

INGREDIENTS:
� cup of oil
1 cup warm water
1 cup vinegar
1 teaspooon salt or less, to taste
2 cloves of garlic, minced
2 tablespoons parley, finely chopped
1 scallion or green onion, chopped
1 smal tomato, peeled and seeded, chopped
1 small red or green sweet pepper, finely chopped
1 teaspoon paprika
� teaspoon ground cumin
� teaspoon ground pepper or chili powder
1 teaspoon ground and dried oregano leaves
2 dry bay leaves, broken in small pieces

These ingredients should be finally chopped, but in no case reduce to
a paste with an electric blender. All elements should be easily
recognizable, even through finely chopped.
The usual technique consist in a fine mincing and chopping, the
mixing ingredients and the liquids, putting all together in a bottle
and then shaking the bottle occasionally during the steeping period
of 12 hours at least, that is before using it.This is the clasic
sauce for the ASADO (BBQ meat). There are many variations, as could
be expected in such popular preparation.There are some who prefer it
more in line with a vinaigrette dressing and keeping the proportion 3
parts of oil and 1 part of vinegar. Others prefer use half vinegar
and half red (good) wine. You can reduce or increase the amounts of
ingredients to taste.
The technique is to brush all the meat befory putting in the hot
coals or just for serve with grilling or BBQ meats.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 tomato
1 green bell pepper
2 medium onions
2 garlic cloves garlic
1/2 cup (125 ml) extra-virgin olive oil
1/2 cup (125 ml) vinegar
2 tbsp (50 g) parsley
salt
pepper

Instructions

Makes 2 � cups

Roughly mince the tomato, the bell pepper, and the onions.

Place the vegetable pieces in a blender. Add the garlic cloves, the olive oil, the vinegar,
and the parsley. Season to taste with salt and pepper.

Blend until all ingredients are finely minced.

Transfer to a jar. Cover and refrigerate, allowing the flavors to meld.

Category: Argentinian Recipes

Recipe ingredients and directions:

1/2 cup olive oil
1/4 cup red wine vinegar
1/2 cup onions; finely chopped
1 teaspoon garlic; finely chopped
1/4 cup fresh parsley; finely chopped
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 1/2 teaspoon salt
1 teaspoon black pepper; freshly ground

Preparation:
In a bowl, combine the oil and vinegar, and beat them together with a whisk or fork. Stir in
the onions, garlic, parsley, oregano, Cayenne, salt and black pepper, and taste for seasoning.
To develop its flavor, let the sauce stand at room temperature for 2 or 3 hours before serving.

Chimichurri is a traditional sauce for grilled and roasted meats.

Remarks:
Makes 2 cups.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 whole chicken, (about 4 lbs.) rinsed, patted dry and cut into 9-10 equal-size pieces
2 small onions, peeled, quartered and thinly sliced
1 c. minced parsley
1 Tablespoon minced garlic
1 Tablespoon fresh oregano, chopped
1/4 – 1/2 lb. pancetta, diced small
2-3 large fresh tomatoes, sliced
juice of one lemon
1 1/2 c. dry white wine
salt, freshly ground black pepper

Procedure
Salt and pepper the chicken pieces well and lay them side by side in a roasting pan. Mix
together the parsley, garlic and oregano. On each piece of chicken lay a portion of the
herb/garlic mixture, a little pile of onions, and a spoonful of the diced pancetta. Top
each piece with a tomato slice; salt lightly. Pour the lemon juice and white wine around
the chicken. Cover well with aluminum foil and bake at 450� F. for 40 minutes. Remove foil
and roast for another 20 minutes, spooning the cooking juices over the meat several times
as it cooks. With a spoon or turkey baster, draw off cooking juices and boil them down to
about 1/2 cup before pouring them over the chicken and serving hot. Serves 4-5

Category: Argentinian Recipes

Recipe ingredients and directions:

3 pounds lamb
3 quarts boiling water
1 tablespoon salt
2 tablespoons butter
1 onion, chopped
1 carrot, sliced
1 celery heart, minced
1 garlic clove, minced
1/2 teaspoon dry marjoram
a tiny pinch cumin seeds
1 cup green peas
2 cups green beans, cut fine
1 ear green corn
6 cubes of squash
salt and pepper to taste
6 small potatoes
1,5 tablespoons rice
1 egg yolk
4 tablespoons milk
1 teaspoon parsley, minced

Preparation:
Cut lamb into 6 portions. Cover with water. Add salt and let cook gently.

Melt butter in frying pan and fry in it onion, carrot, celery, garlic and herbs slowly. When
onion is soft turn mixture into the lamb stew. Add peas, beans, squash cubes and ear of
corn cut into 6 pieces. When meat is nearly done, about 25 minutes before serving, add
potatoes. Season to taste and add rice. When all are done, beat egg yolk with milk. Remove
stew from heat. Stir in egg mixture. Add parsley and serve at once in deep bowls, portioning
each with meat and vegetables.

Remarks:
6 servings.

Category: Argentinian Recipes

Recipe ingredients and directions:

CARBONADA CRIOLLA (Veal and Vegetable Stew)

2 medium onions, chopped
3 cloves of garlic, mushed
1 kilogram veal
1 can whole peeled tomatoes
(chopped up)
salt and pepper
50 grams butter
oil
2 carrots in slices
1 sweet potato, cut up
1/4 kilogram squash, cut up
3 potatoes, cut up
2 corn ears, cut up
1 cup of rice
1 can peaches or apricots
beef broth

Brown the onion and garlic in the oil and
butter. Cut the meat into squares and add
to the pan. Brown well. Incorporate the
tomatoes, seasonings, carrots, and beef
broth to cover the ingredients.
Cook 15 minutes and add the rest of the
vegetables. Cook until the vegetables are
half done, then add the rice and the peaches.
Continue cooking until everythig is done.

Serve sprinkled with parsley or basil.

The stew can be made ahead and frozen…
only don’t add the potatoes until you
defrost and re-heat.

Category: Argentinian Recipes

Recipe ingredients and directions:

Yield: 6 servings

2 lb Beef stew meat,

– cut in 1 1/2-in. cubes

1 lg Onion; chopped

2 Garlic cloves; minced

3 tb Oil

2 lg Tomatoes; chopped

1 lg Green bell pepper; chopped

Salt, pepper

1 ts Sugar

1 c Dried apricots

3 White potatoes,

– peeled and diced

3 Sweet potatoes,

– peeled and diced

2 c Beef broth

1 md Pumpkin

Butter or margarine; melted

1/4 c Dry sherry

1 cn Whole kernel corn (1 lb),

– drained

Trim any excess fat from beef and cook with onion and garlic in oil

until meat is browned. Add tomatoes, green pepper, 1 tablespoon salt,

1/2 teaspoon pepper, sugar, apricots, white potatoes, sweet potatoes

and broth. Cover and simmer 1 hour. Meanwhile, cut top off pumpkin

and discard. Scoop out seeds and stringy membrane. Brush inside of

pumpkin with butter and sprinkle lightly with salt and pepper. Stir

sherry and corn into stew and spoon into pumpkin shell. Place shell

in shallow pan and bake at 325F 1 hour, or until pumpkin meat is

tender. Place pumpkin in large bowl and ladle out stew, scooping out

some of pumpkin with each stew serving.

Category: Argentinian Recipes

Recipe ingredients and directions:

1/2 c Vegetable oil

1/2 c Malt vinegar

1/4 c Water

2 tb Fresh parsley; chopped

3 Large garlic cloves; minced

1 ts Cayenne pepper

1 ts Salt

1 1/2 ts Fresh oregano leaves; chpd.

1/2 ts Freshly ground pepper

Combine all ingredients in a glass jar with tight

fitting lid. Let stand at room temperature for 24

hours. Makes about 1-1/3 cups

Category: Argentinian Recipes

Recipe ingredients and directions:

2 lb beef stew meat, cut in 1 1/2-inch cubes
1 large onion; chopped
2 garlic cloves; minced
3 tablespoons oil
2 large tomatoes; chopped
1 large green bell pepper; chopped
salt, pepper
1 teaspoon sugar
1 cup dried apricots
3 white potatoes, peeled and diced
3 sweet potatoes, peeled and diced
2 cups beef broth
1 medium pumpkin
butter or margarine; melted
1/4 cup dry sherry
1 can whole kernel corn (1 lb), drained

Preparation:
Trim any excess fat from beef and cook with onion and garlic in oil until meat is browned. Add
tomatoes, green pepper, salt to taste, 1/2 teaspoon pepper, sugar, apricots, white potatoes,
sweet potatoes and broth. Cover and simmer 1 hour.

Meanwhile, cut top off pumpkin and discard. Scoop out seeds and stringy membrane. Brush inside of
pumpkin with butter and sprinkle lightly with salt and pepper. Stir sherry and corn into stew and
spoon into pumpkin shell. Place shell in shallow pan and bake at 325F for 1 hour, or until pumpkin
meat is tender. Place pumpkin in large bowl and ladle out stew, scooping out some of pumpkin with
each stew serving.

Remarks:
Makes 6 servings.

Category: Argentinian Recipes

Recipe ingredients and directions:

2 pounds boiling beef
2-3 smoked sausages
1 thin slice raw ham
2 carrots
3-4 potatoes
2 turnips
1 onion, sliced
1/2 small cabage
2-3 ears corn
salt and pepper to taste

Preparation:
Cook meats in boiling water until beef is beginning to be tender. Add vegetables in order of
cooking time. Season and boil until all are done. Arrange meats and vegetables on a platter
and serve soup in a tureen. Place a bit of each ingredient in a soup plate and pour over
a ladle of soup. Eat with knife, fork and spoon.

(The sausages are of the well-smoked and dried variety that may be purchased in Italian or Spanish
groceries.)

Remarks:
6 servings.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 large bunch of fresh flat leaf parsley,
washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Finely chop the parsley and garlic in a food processor. Add the onion, vinegar,
water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until
the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the
chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar
to taste.

Category: Argentinian Recipes

Recipe ingredients and directions:

Yield: 1 servings

1/2 ts Saffron threads

1/2 c Virgin olive oil (1 20ml)

1/2 c White wine vinegar (1 20 ml)

1 Spanish onion, diced

2 Garlic cloves, pressed

1/4 c Parsley, chopped

1 ts Thyme

1 tb Lemon juice

Salt & pepper

An Argentine asado or barbecue is not authentic

without this delicious marinade called chimichuri. it

is similar to a multi spiced vinaigrette and is given

an earthier tone with the addition of saffron.

I serve this with poultry or shellfish and brush it on

top of garlic bread before toasting.

Powder threads and steep in lemon juice for 20

minutes. Combine all ingredients with whisk and store

in covered jar.

From "Wild About Saffron++A Contemporary Guide to an

Ancient Spice", by Ellen Szita. Published by Saffron

Rose, 28 John Glenn Circle, Daly City, Ca., 94105.

1987.

Category: Argentinian Recipes

Recipe ingredients and directions:

3 small Italian eggplants; (4 to 6 ounces each)
2 cloves garlic; minced
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon sweet or hot paprika
1/2 teaspoon hot red pepper flakes (optional)
Salt and freshly ground black pepper; to taste

Preparation:
Cut the eggplants in half lengthwise; do not trim off the stem ends. (If using larger eggplants,
cut crosswise into 1/2-inch-thick slices and grill 3 to 5 minutes per side.) Mix the garlic and
oil in a small bowl. Brush the mixture over the cut sides of the eggplants. Combine the herbs
and spices in a small bowl and set aside.

When ready to cook, arrange the eggplants, cut sides down, on the hot grate and grill until
nicely browned, 3 to 4 minutes. Lightly brush the skin sides of the eggplant with the oil mixture.
Turn the eggplants with tongs and brush the tops with the remaining oil. Sprinkle with the
dried herb mixture and salt and black pepper to taste. Continue cooking the eggplants, cut
sides up, until the flesh is soft, 6 to 8 minutes more. Serve immediately.

Remarks:
6 servings.

Category: Argentinian Recipes

Recipe ingredients and directions:

4 cups unbleached flour
4 tbsp vegetable shortening
1/2 tbsp salt
2 onions
1 green bell pepper
1/2 kg tenderloin
1/3 cup seedless raisins
1/4 cup green olives, finely chopped
1 bunch green onions, minced
1 hard-boiled egg, minced
paprika
salt
crushed red pepper
Chimichurry sauce*

Instructions

Finely dice the beef.
In a medium-size frying pan, melt 2 tbsp vegetable shortening. Dice the onion, bell pepper
and add to the pan. Saute over medium heat until the onion starts to turn golden.
Add the diced meat. Season to taste with salt, red pepper, and paprika. Saute, stirring
occasionally, until the beef turns brown on all sides.
Remove the frying pan from the heat.
Mix in the egg, the raisins, the olives, and the green onions. Allow to cool until it drops to
room temperature.
While the beef filling cools, pour the flour on a smooth surface, forming a mound. Using
the back of a spoon, make a depression in the center. Put 3 tbsp shortening in the depression.
Mix and knead the ingredients until fully incorporated.
Fill a cup with warm water and dissolve the salt in warm water. Gradually incorporate this
liquid into the dough, kneading 10-15 minutes until it becomes smooth and elastic.
Pull off balls of dough about the size of a golf ball. On the floured surface, roll out each
ball of dough into a 10-cm-diameter circle. Flour your hands. Hold the dough circle in one
hand and place1 tbsp of the filling in the center. Press and crimp the edges together to
secure the filling within.
Preheat oven to 450 degrees. Lightly flour a baking sheet. Arrange the empanadas on the
sheet and until the pastry is golden brown, approx. 10 minutes.

Category: Argentinian Recipes

Recipe ingredients and directions:

1 onion, finely diced
1 tablespoon minced garlic
2-3 tablespoons minced parsley
1-2 tablespoons minced jalapeno pepper or 1 teaspoon cayenne (optional)
1-2 tablespoons minced fresh oregano
2 bay leaves
1/2 teaspoon freshly ground black pepper
1/2 cup vegetable oil
3/4 cup white wine vinegar
1 1/2 teaspoons salt

Procedure
Finely mince onion, garlic, jalapeno (if used) and oregano. Mix together with all remaining
ingredients and refrigerate for at least 2 hours to allow flavors to meld.

Category: Argentinian Recipes

Recipe ingredients and directions:

2 1/2 lbs. beef stew meat, cut in 1" cubes
1/4 c. lard or vegetable oil
1 lg. onion, chopped
1 bell pepper, chopped
1 Tablespoon minced garlic
1 c. chopped tomatoes
3/4 c. dried apricots, chopped
2 c. beef stock
2 white potatoes, peeled and cut in 1" cubes (1-1 1/4 lbs.)
1 medium sweet potato, peeled and cut in 1" cubes (about 3/4 lb.)
1-1 1/2 lbs. fresh meaty pumpkin (or butternut or Hubbard squash), peeled and cut in 1 1/2" cubes
1/4 c. sweet sherry
2 c. frozen (or fresh, if available) corn
salt, fresh black pepper

Procedure
Season meat well with salt and pepper. In a heavy Dutch oven or pot large enough to
hold all ingredients, heat 2 tablespoons oil over high heat. Brown meat on all sides (you
will need to separate into two batches), remove from pan and set aside. Add another
2 tablespoons oil to pan and saut� onion, green pepper and garlic for a few minutes
(to wilt but not brown vegetables). Return meat to pot and add tomatoes, apricots and beef
stock. Cover and simmer 60-70 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, white and
sweet potatoes and squash, and simmer another 30-40 minutes or until meat is tender and
vegetables are cooked. In last ten minutes, season to taste, and add sherry and corn.
Serves 4-6

Category: Argentinian Recipes

Recipe ingredients and directions:

2 lb stew beef
1 tablespoon olive oil
2 onions, coarsely chopped
2 cloves garlic, minced
1 large sweet green pepper, coarsely chopped
1 1/2 cup beef stock
1 tablespoon Madeira
1 large ripe tomato, peeled and coarsely chopped
1 teaspoon salt
1/2 teaspoon pepper
3 sweet potatoes, peeled and cut into chunks
2 cups frozen corn kernels
1/2 cup dried apricots, halved
1/2 cup dried prunes, halved

Preparation:
Cut beef into 1-inch cubes. In a large Dutch oven, heat oil over medium-high heat; brown beef
in batches and transfer to a plate with a slotted spoon. Reduce heat to medium; cook onions,
garlic and green pepper, stirring often, for about 5 minutes or until softened. Return meat to pan.

Add beef stock and Madeira; bring to boil, scraping up any brown bits from the bottom of pan.
Stir in tomato, salt and pepper; return to boil. Reduce heat, cover and simmer for 45
minutes.

Stir in sweet potatoes; simmer, uncovered, for 30 minutes, stirring occasionally. Stir in corn,
apricots and prunes; simmer for 30 minutes or until meat is tender. (Stew can be cooled in
refrigerator; covered and stored for up to 24 hours; reheat gently, stirring often.)

Remarks:
6 servings.

Category: Argentinian Recipes

Recipe ingredients and directions:

ALFAJORES DANUBIO (Sweet Layered Pastries)

250 grams ground almonds
300 grams butter
225 grams confectioner’s sugar
rind of 1 lemon
vanilla essence
3 eggs
almond essence
1/4 kilogram plain flour

Beat the butter with the sugar and essences.
Add the eggs one at a time. Incorporate
the flour and the almonds and knead lightly.
Place dough in the fridge for about 1/2 hour.
Roll out the dough and cut out rounds.
Bake for about 20 minutes on greased and
floured baking sheets.
Take 2 rounds and put the together with
marmelade, melted chocolate or dulce de leche…
then you can also roll the wet edges in
shaved coconut.

Category: Argentinian Recipes

Recipe ingredients and directions:

200 g (1 cup) fine sugar
vanilla essence
almond essence
250 g (1 cup)ground almonds
300 g (1 � cup) butter
3 eggs
� kg (2 � cups) unbleached flour
375 ml (1 � cup) dulce de leche*
the rind of 1 lemon

Instructions

In a large bowl, beat the butter with the sugar and the vanilla and almond essences.
Add the eggs. Mash in the unbleached flour and the bitter almonds. Knead until the
ingredients are incorporated. Cover the bowl and refrigerate for 30 minutes.
On a lightly floured surface, smooth out the dough and cut out circles with a cookie-cutter
or with the mouth of a small jar. Grease and flour a cookie sheet. Arrange the circles on
the sheet, keeping at least 1 cm distance between the circles, and bake on 180C until the edges
turn golden (approx. 15-20 min).
Using a spatula or wooden spoon, spread dulce de leche* or marmelade on half the cookies,
then cover them with the other half.

Category: Argentinian Recipes