Alfajores are a delicate, delicious South American treat, mainly from Argentina. They are essentially buttery, crumbly cookies sandwiched with dulce de leche, which is a type of sweet filling made primarily from condensed milk. The cookie sandwiches are normally coated with coconut or chocolate. The cookies find origins in Moorish Spain, where they made a similar treat, using honey, almonds and spices. As the Spanish traveled to the New World, they took this dish with them, adapting to local ingredients and tastes. Today, there are several modern interpretations of the cookie with flavours like citrus and whiskey. They are often enjoyed during holidays, celebrations and special occasions. They can be enjoyed with afternoon tea or coffee or as a dessert after a meal. So follow this quick dessert recipe to make your own enigmatic and delicious alfajores and impress your guests, family and other loved ones.
Ingredients:
- 200 g all-purpose flour
- 300 g cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 200 g unsalted butter, at room temperature
- 150 g granulated sugar or 150 g powdered sugar
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 350 g dulce de leche, for filling
- ½ cup unsweetened shredded or desiccated coconut, for rolling
Directions:
- In a bowl, sift in the flour. Then add the cornstarch, baking powder and baking soda. Mix well and set aside.
- In another bowl, add the butter and sugar and beat with a handheld mixture or a stand mixer with a paddle attachment. Keep beating till it's light and fluffy.
- Then add the egg yolks, one at a time, to the butter mixture. Beat the first yolk, then add the next, beat it completely, then add the next, and so on.
- Add the vanilla to the butter mixture and then beat until just combined.
- Now add the flour mixture to the butter mixture, one to two spoons at a time. Let it mix in completely, then add some more, and beat. Slowly keep adding the flour mixture into the butter mixture until it's fully incorporated. Mix thoroughly but do not overmix or the cookies will turn out tough.
- Form the dough into a ball and flatten it to form a disc. Cover it with plastic wrap and place in the fridge for about 2 hours. At this stage, the dough can be refrigerated for up to 3 days. It can even be frozen for a month. Remember to thaw overnight in the fridge before using, if frozen.
- When ready to use, remove the dough from the fridge and let it sit at room temperature for about 30 minutes.
- Preheat the oven to 350F or 177C.
- Lightly flour your work surface and then roll out the dough. Then cut into rounds using a cookie cutter or a small bowl. Roll the remaining scraps into a ball and cut those into rounds too.
- Line a baking sheet with parchment paper and place the small rounds on the tray. Place the tray in the fridge for about 15 minutes. They need to be firm so they wont spread too much when baking.
- Bake the cookies for about 10 minutes. The exact time will depend on the machine you're using. You’ll know they are done when they look golden brown at the edges.
- Once done, let them cool in the pan for 10 minutes. Then transfer to a wire rack and let it continue cooling.
- Spread the dulce de leche on the bottom half of the cookies. Press together with remaining cookies and roll the sides with shredded coconut.
- Serve cool.
- Store leftover cookies in an airtight container at room temperature for a week. Or freeze for up to 2 months. Leave them in the fridge overnight to thaw and then at room temperature for 30 minutes to thaw more, before using.
Notes, tips and tricks:
- If the cookie dough is too dry, add more cold water or milk, one spoon at a time, just enough so that the dough comes together.
- Do not overmix or the dough will produce more gluten and the cookies will end up being too tough.
- Don't add too much filling to the cookie sandwiches or they will start to fall apart and wont hold on strongly.