ARGENTINIAN ALFAJORES COOKIES FILLED WITH DULCE DE LECHE
These yummy Alfajores cookies are delicious with a light sweet and citrus flavor. Filled with Dulce De Leche they are irresistible!
Provided by Ana Frias
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes.
- Add yolks and beat to combine.
- Add the vanilla extract, water and lemon zest beat until just combined.
- Add flour mixture, and mix on low speed until the dough just comes together.
- Wrap the dough in plastic and chill until firm, at least 2 hours.
- Heat oven 350 degrees. Line baking sheets with parchment paper.
- Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
- Place cookies on prepared sheet pans about about 1 inch apart.
- Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
- Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
- Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
- Roll sides in coconut and dust generously with powdered sugar before serving.
Nutrition Facts : ServingSize 1 sandwich cookie, Calories 153 kcal, Sugar 9 g, Sodium 52 mg, Fat 8 g, SaturatedFat 6 g, Carbohydrate 19 g, Fiber 2 g, Protein 1 g, Cholesterol 14 mg
ALFAJORES
Popular all over Latin America, dulce de leche confections called alfajores come in many varieties. In this popular version, delicate, crumbly butter cookies are sandwiched with a thick layer of dulce de leche before being rolled in coconut. They are petite yet decadent morsels that go particularly well with strong black coffee to cut their creamy richness. You can make the dulce de leche a week ahead (store it in the refrigerator) and the cookies 5 days ahead (store them in an airtight container at room temperature). Once sandwiched together, the cookies will keep in a sealed container in the refrigerator for 3 days, but are best eaten within 24 hours of filling.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 4h
Yield About 50 cookies
Number Of Ingredients 13
Steps:
- Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening.
- In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
- Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours.
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
- In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
- Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.
Nutrition Facts : @context http, Calories 125, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 5 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 35 milligrams, Sugar 10 grams, TransFat 0 grams
ALFAJORES
These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 1h5m
Yield makes 30
Number Of Ingredients 11
Steps:
- Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.
- Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.
- Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.
Nutrition Facts : Calories 157 calories, Fat 7 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 0.4 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium
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Ingredients
To make alfajores, you will need the following ingredients:- 1 cup unsalted butter, at room temperature
- 1/3 cup granulated sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1 1/2 cups dulce de leche
- 1/3 cup powdered sugar, for dusting
Directions
- In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add the vanilla and salt, and mix until combined.
- In another bowl, whisk together the flour, cornstarch, and baking powder. Add the dry ingredients to the butter mixture and mix until a dough forms. Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- On a floured surface, roll out the dough to 1/4-inch thickness. Use a 2-inch round cookie cutter to cut out circles of dough. Reroll any scraps and cut out more circles. You should have about 40 cookies in total.
- Place the cookies on the prepared baking sheet and bake for 12-15 minutes, or until lightly golden. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To assemble the alfajores, spread 1-2 teaspoons of dulce de leche on the bottom side of one cookie. Top with another cookie, bottom side down. Repeat with the remaining cookies and dulce de leche.
- Sift powdered sugar over the assembled cookies before serving.