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Carob Alfajores

Carob is little known. In the north of Santa Fe, some use it in their recipes. I knew on this note what rich alfajores you can do with it.

Alfajor algarroba

Well in the  north of Santa Fe  there is a beautiful and very little-known place. This is the  Isleta Linda Reserve . You will surely find everything about this site in our tourism section. But in this article, clearly, what we are going to leave you is a recipe. It happens that the particularity it has has a lot to  do with how special this place is . In Isleta Linda, nature is taken care of as in a few corners of the country, and natural resources are used for almost everything. When cooking, there is a very characteristic ingredient of the area.  Did you know the carob? I don't. 

Looking for the Santafesinas recipes, I come to find out that carob is a product widely used by the ancient  generations  of residents of Santa Fe. But, over the years and the migration of young people to big cities, their value and uses were lost. Few people inside rescue her. Bakers and cooks, advocates and  caregivers of the  traditional , continue to use it . Gracias a Dios there are social groups from the Argentine interior like the people who live in Isleta Linda.

 What is carob 

Fruit of the carob tree, a traditional tree from the north of the country, this legume stands out for its high content of carbohydrates and proteins, and is very low in fats. Thus, from the drying and milling of the pods, families obtain carob flour that  allows all kinds of  bakery to be prepared  .

Something beautiful about the use of carob in this region is that it is the families themselves who are preparing recipes and passing the secrets between them. These types of products are sold very well at craft fairs and are a very good alternative as a  job outlet.

We leave you, then, the recipe for carob alfajores, just as they do in the Isleta Linda Reserve.  Secrets of the north of Santafesino. 


  • 200 grams of margarine
  • 150 grams of sugar
  • 3 eggs
  • Vanilla essence to taste
  • 300 grams of cornstarch
  • 200 grams of leavenant
  • flour 100 grams of carob
  • flour


Put the butter to bath marie until it is almost liquid, add the sugar and it is whisking with the mixer. Then the eggs one by one, keep beating, the vanilla essence is thrown. Then add cornstarch continues to move, add leavening flour and finally carob flour until a  dough is made. Then he joins everything with his hand does a bun and then to stretch not very thin
It greens the roast and flour it. Then the dough is cut and put it in the fountain. It is cooked in a minimum oven for about 10 to 15 minutes. Then it is removed and allowed to cool to remove it from the fountain.

Publication Date: 31/07/2020

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