San Estanislao Sweets

66Min

36Servings

95Cal

MediumLevel

VegetarianGluten freeKid friendly

#traditional#holiday#almond#dulce de leche#Chilean sweets#fiestas patrias

Equipment

Heavy-bottomed pot

Stove

Spatula

20 cm square baking pan

Aluminum foil

Mixing bowl

Whisk

Sharp knife

Cutting board

Ingredients

Filling

dulce de leche (room temperature)

400 g

almond flour (finely ground)

300 g

butter (room temperature)

15 g

egg yolks (room temperature, beaten)

5 piece

Glaze

powdered sugar (sifted)

125 g

egg white (room temperature)

5 g

lemon juice (fresh)

5 ml

Decoration

colored sprinkles (assorted colors)

30 g

Instructions

Prepare baking pan

Line a 20 cm square baking pan with aluminum foil, leaving overhang on sides. Butter the foil thoroughly.

3 min

Aluminum foil with overhang makes removal and cutting much easier

Heat dulce de leche mixture

Place dulce de leche and butter in a heavy-bottomed pot. Stir over medium heat until the mixture begins to boil.

5 minMedium heattimer 5 min

Stir constantly to prevent scorching on the bottom

Add almond flour

Add almond flour to the boiling mixture and cook for 2 minutes, stirring continuously.

2 minMedium heattimer 2 min

The mixture will become very thick - use a strong spatula

Incorporate egg yolks

Add the beaten egg yolks gradually while stirring vigorously. Cook until the mixture pulls away from the sides of the pot.

3 minMedium heattimer 3 min

The mixture is ready when it forms a ball and pulls cleanly from the pot sides

Cool the mixture

Transfer the hot mixture to the prepared pan and spread evenly. Let cool completely at room temperature for 30 minutes.

30 mintimer 30 min

Do not refrigerate - slow cooling prevents cracking

Prepare the glaze

Combine powdered sugar, egg white, and lemon juice in a bowl. Stir until smooth and spreadable consistency is achieved.

3 min

Add more powdered sugar if too thin, or more lemon juice if too thick

Apply glaze and decorate

Spread the glaze evenly over the cooled filling. Immediately decorate with colored sprinkles before the glaze sets.

5 min

Work quickly - the glaze sets fast and sprinkles won't stick once dry

Dry and portion

Allow the glazed sweets to dry completely for 15 minutes, then lift from pan using foil overhang and cut into 36 squares.

15 mintimer 15 min

Use a sharp knife wiped clean between cuts for neat squares

Original recipe

InstagramRecipe by @clauvarleta

Storage

Fridge: 5 days

Freezer: 30 days

Reheat: Room temperature - no reheating needed

Store in airtight container between layers of parchment paper. Thaw frozen sweets at room temperature for 30 minutes before serving.

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