Best Alfajores An Argentinean Dulce De Leche Sandwich Cookie Recipes

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ALFAJORES: DULCE DE LECHE SANDWICH COOKIES



Alfajores: Dulce de leche sandwich cookies image

Recipe for making homemade alfajores or dulce de leche sandwich cookies. These Latin American cookies are made with all purpose flour, cornstarch, butter, baking powder, egg yolks, sugar, lemon zest, milk, and vanilla. They are filled with caramel and decorated with coconut or icing sugar.

Provided by Layla Pujol

Categories     Cookies     Dessert     Sweets

Time 45m

Number Of Ingredients 12

1¼ cup all-purpose flour (1¼cups flour = 150 grams)
1¼ cup cornstarch (1¼ cups cornstarch = 160 grams)
½ cup butter (room temperature, ½ cup of butter = 113 grams)
1 teaspoon of baking powder
2 egg yolks
1 tablespoon lemon or lime zest
3 tablespoons milk
1 teaspoon vanilla optional
½ cup powdered or icing sugar (sifted, ½ cup powdered sugar = 60 grams)
¾ cup dulce de leche
½ cup grated dry coconut
Powdered or icing sugar (to taste)

Steps:

  • Sift the all-purpose flour, cornstarch, and baking powder. Stir all the ingredients very well and add the lemon zest.
  • Use an electric hand mixer to mix the butter with the powdered sugar (previously sifted) until you get a creamy mixture.
  • Add the milk and egg yolks, continue mixing until all the ingredients are well combined.
  • Add the flour mixture in batches and mix well in between adding each batch of flour. The final dough should be smooth and not sticky. If it's still sticky you can add an additional handful of flour.
  • Divide the dough into two equal parts and make two balls of dough. Then gently squash each ball into a thick disk shape. Cover them with plastic wrap and refrigerate for an hour.
  • Preheat the oven to 375F (200 ° C).
  • Remove the dough from the fridge and place it on a lightly floured surface. Use a rolling pin to flatten and extend the dough until you have a thin layer. The maximum thickness of the layer should be about five millimeters (less than ¼ inch).
  • Use a round cookie cutter mold to cut as many circles as you can. I used a 2 in (5 cm) round mold. You can make them smaller or larger, just adjust the baking time accordingly.
  • Put the cookies on a baking sheet lined with parchment paper, leave at least two centimeters or ¾ inch of space between each cookie to keep them from sticking together.
  • Bake the cookies for about 12-15 minutes or until they are lightly golden. Remove the cookies from the oven and let them cool down completely.
  • Take a cooled down cookie and place a teaspoon of dulce de leche on its inner surface (the part that was stuck to the baking sheet), spread it well to the edges of the cookie and then gently stick another cookie (baking side on the caramel) on top to form a cookie sandwich.
  • Place the grated dry coconut on a flat plate and roll each stuffed cookie in the coconut mix until it sticks to the dulce de leche filling, giving it the characteristic look of the alfajor cookie. You can also dust the cookies with powdered sugar.
  • You can keep the alfajores or dulce de leche cookies refrigerated for a week.

ALFAJORES ARGENTINEAN STYLE



Alfajores Argentinean Style image

This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!

Provided by Christina-Chrisi Marvasi

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 1h20m

Yield 36

Number Of Ingredients 13

1 ⅔ cups unbleached all-purpose flour
2 ½ cups cornstarch
½ teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
1 teaspoon vanilla rum
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
½ cup unsweetened shredded coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
  • Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
  • Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
  • Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
  • Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 22.5 g, Cholesterol 31.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 65.1 mg, Sugar 8.3 g

ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)



Alfajores (An Argentinean Dulce De Leche Sandwich Cookie) image

Found these while playing on the Internet and decided to give them a try soon. For the dulce de leche, you can either make your own (many good recipes on this site) or find it in a local market that has a good selection of Latin American products.

Provided by justcallmetoni

Categories     Drop Cookies

Time 45m

Yield 40 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla
2 teaspoons lemon rind, grated
1 1/2 cups cornstarch
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dulce de leche (store bought or homemade)

Steps:

  • Cream butter for a minute, add sugar and beat until fluffy.
  • Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
  • In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
  • Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
  • Bake at 350 degrees for 15 minutes. Remove immediately.
  • Sandwich the cookies together with (dulce de leche) sweet milk dessert.

Nutrition Facts : Calories 68.3, Fat 2.6, SaturatedFat 1.6, Cholesterol 19.1, Sodium 46.5, Carbohydrate 10.7, Fiber 0.1, Sugar 5, Protein 0.5

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)



Alfajores (Dulce de Leche Sandwich Cookies) image

Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.

Provided by vegchef

Categories     World Cuisine Recipes     Latin American     South American     Peruvian

Time 1h27m

Yield 24

Number Of Ingredients 9

2 cups sifted all-purpose flour
½ cup sifted confectioners' sugar
¼ cup sifted cornstarch
¼ teaspoon salt
2 sticks butter
¼ cup white sugar
1 teaspoon vanilla extract
1 (11.5 ounce) jar dulce de leche
¼ cup confectioners' sugar, or as needed for dusting

Steps:

  • Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
  • Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Slice dough logs into 1/4-inch cookies and place on a baking sheet.
  • Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
  • Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
  • Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g

Argentina is famous for its beef, tango, soccer, and wine. But there is one more thing that has won the hearts of millions of people around the world, and that is alfajores. Alfajores are traditional Argentinean cookies that are beloved by everyone. These cookies are soft, crumbly, and indulgent. They are made with cornstarch, flour, sugar, eggs, and butter. The most important ingredient of an alfajor is dulce de leche, a caramel-like spread made from condensed milk. The two cookies are sandwiched with dulce de leche in the middle, and then coated with coconut flakes, powdered sugar, or chocolate. In this article, we will explore more about alfajores, including their history, different types, and how to make them.

History of Alfajores

The origin of alfajores is not clear, but it is believed that they were introduced to Argentina by the Moors, who occupied Spain for centuries. The word "alfajor" comes from the Arabic "al-hasú" or "al-fakih," which means "the filling" or "the luxurious." Alfajores were initially a pastry filled with honey, almonds, and spices. With time, the recipe evolved, and dulce de leche replaced honey, and wheat flour replaced almond flour. In the 19th century, the Italian immigrants to Argentina brought the cornstarch, which became one of the crucial ingredients of alfajores.

Types of Alfajores

There are two main types of alfajores: the classic ones and the modern ones. The classic ones are the traditional Argentinean alfajores, while the modern ones are the ones that have been adapted with different flavors, shapes, and coatings. Here are some of the different types of alfajores:
Classic Alfajores
Classic alfajores are made with cornstarch, flour, sugar, eggs, and butter. They are soft, crumbly, and delicate. The dulce de leche filling is creamy, sweet, and velvety. The coating can be either coconut flakes, powdered sugar, or chocolate.
Chocolate Alfajores
Chocolate alfajores are made with cocoa powder, which gives them a rich chocolate flavor. They are sandwiched with dulce de leche and coated with chocolate.
Meringue Alfajores
Meringue alfajores are made with a meringue cookie instead of the traditional shortbread cookie. The meringue cookie is crunchy, light, and airy. The dulce de leche filling adds a creamy and sweet contrast to the meringue.
Fruit-Filled Alfajores
Fruit-filled alfajores are made with a shortbread cookie that has a fruit filling, such as strawberry, raspberry, or lemon. The dulce de leche filling is still present, but the fruit adds a fresh and tangy note to the cookie.
Alfajor Ice Cream
Alfajor ice cream is a modern adaptation of alfajores. It is made with dulce de leche ice cream sandwiched between two alfajor cookies. The cookie remains soft even when frozen, giving the ice cream a delightful texture.

How to Make Alfajores

Making alfajores requires some patience and skill, but the result is worth it. Here is a step-by-step guide on how to make alfajores:
Ingredients
  • 1 cup of cornstarch
  • 1 cup of all-purpose flour
  • 1/2 cup of sugar
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/2 cup of unsalted butter
  • 2 egg yolks
  • 1 teaspoon of vanilla extract
  • 1 cup of dulce de leche
  • 1 cup of shredded coconut or powdered sugar for coating
Instructions
  1. Sift together the cornstarch, flour, baking powder, and baking soda into a large mixing bowl.
  2. In another bowl, beat together the butter and sugar until creamy.
  3. Add the egg yolks and vanilla extract to the butter-sugar mixture and beat until well combined.
  4. Gradually add the flour mixture to the butter-sugar mixture, mixing until a soft dough forms.
  5. Place the dough in plastic wrap and refrigerate for at least 30 minutes.
  6. Preheat the oven to 350°F.
  7. Roll out the dough on a floured surface until it's about 1/4 inch thick.
  8. Cut out circles with a cookie cutter and place them on a baking sheet lined with parchment paper.
  9. Bake for 10-12 minutes, or until lightly golden.
  10. Remove from the oven and let cool.
  11. Spread a spoonful of dulce de leche on the flat side of one cookie and sandwich it with another cookie.
  12. Roll the edges of the cookies in shredded coconut or powdered sugar.
  13. Repeat until all the cookies are sandwiched and coated.

Conclusion

Alfajores are a delicious and indulgent treat that are loved by many. They are a symbol of Argentinean culture and history. Making alfajores can be a fun activity to do with family and friends, and the variety of flavors and coatings means that there is an alfajor for everyone. Whether you're in Argentina or anywhere in the world, you can enjoy the taste of these sweet sandwiches.
Valuable Tips for Making Alfajores: An Argentinean Dulce de Leche Sandwich Cookie Recipe

Valuable Tips for Making Alfajores: An Argentinean Dulce de Leche Sandwich Cookie Recipe

Alfajores are a traditional Argentinean cookie that is made up of two shortbread cookies filled with dulce de leche. This sweet and buttery cookie is a staple in any Argentinean kitchen, but it can be intimidating for those unfamiliar with the recipe. Here are some valuable tips to help you make delicious alfajores:

Tip 1: Use High-Quality Ingredients

The key to making delicious alfajores is using high-quality ingredients. This means using the best flour, sugar, butter, and dulce de leche that you can find. Using high-quality ingredients will result in a better, more flavorful cookie.

Tip 2: Use a Scale to Measure Ingredients

When making alfajores, it is important to measure your ingredients accurately. The easiest way to do this is by using a digital kitchen scale. Measuring ingredients by weight is more accurate than measuring by volume and will help ensure that your cookies turn out perfectly.

Tip 2.1: Measure Flour Accurately

Measuring flour accurately is especially important when making alfajores. Too much flour can make the cookies dry and tough. To measure flour, spoon it into a measuring cup and level it off with a straight edge.

Tip 2.2: Measure Dulce de Leche Accurately

Dulce de leche can be tricky to measure accurately. To make sure you are using the right amount of dulce de leche, use a measuring spoon and level it off.

Tip 3: Chill the Dough

Chilling the dough before rolling it out will help ensure that your cookies hold their shape and don't spread too much during baking. After making the dough, wrap it in plastic wrap and chill it in the fridge for at least 30 minutes.

Tip 4: Roll Out the Dough Evenly

When rolling out the dough, it is important to do so evenly. This will help ensure that all of your cookies are the same size and cook evenly. Using rolling guides can help ensure that your dough is rolled out to the correct thickness.

Tip 5: Use a Small Cookie Cutter

For the best results, use a small cookie cutter to cut out the cookies. This will help ensure that they are the right size for a sandwich cookie and will also help reduce waste.

Tip 6: Don't Overbake the Cookies

When baking the cookies, it is important not to overbake them. Overbaking can make them dry and tough. Keep an eye on the cookies and remove them from the oven as soon as they start to turn golden brown.

Tip 7: Use a Spoon to Fill the Cookies

To fill the cookies with dulce de leche, use a small spoon. Place a dollop of dulce de leche on one cookie and then gently press another cookie on top. Be careful not to use too much dulce de leche or it will squish out the sides.

Tip 8: Roll the Edges in Coconut or Sprinkles

To finish off your alfajores, roll the edges in shredded coconut or sprinkles. This will not only add a decorative touch, but it will also add an extra layer of flavor and texture.

Tip 9: Store the Cookies Properly

After making the cookies, store them in an airtight container. Alfajores can dry out quickly, so it is important to keep them in a cool, dry place. They will keep for about a week.

Conclusion

Making alfajores can be a fun and rewarding experience. By using high-quality ingredients, measuring accurately, chilling the dough, and following these valuable tips, you can make delicious Argentinean dulce de leche sandwich cookies that are sure to impress.

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