ALFAJORES ARGENTINEAN STYLE
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
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
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 (DULCE DE LECHE SANDWICH COOKIES)
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
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
ARGENTINE COOKIES WITH DULCE DE LECHE
Steps:
- Preheat oven to 350 degrees. Grease and flour a baking sheet. Sift corn starch, flour and baking powder into a large bowl. In a medium sized bowl, beat the egg white and the egg yolks together until frothy. Add the vanilla, butter and brandy and continue beating until smooth. Fold the wet ingredients into the dry ingredients. Knead until the dough is smooth and elastic. Roll the dough out to 1/4 - 1/2 inch thickness. Using a 2" round cookie cutter, cut out an even number of circles. Place each circle on the cookie sheet and bake for 25 minutes. Allow to cool on a wire rack. Top each cookie with 1 tbsp. of dulce de leche. Sandwich two rounds together with the dulce de leche in the center. Roll the cookie edges in coconut. Sprinkle powdered sugar on the top and bottom of each sandwiched cookie.
ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)
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
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
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- If making your own dulce de leche, the day before baking remove the paper wrapping on the cans of sweetened condensed milk and place the cans sideways in a large pot. Fill the pot with water until at least 1 inch above the cans. Bring the water to a boil and lower to a simmer, cooking them for 3 hours. Put an alarm on every 30 minutes and check the water level and add water to top off as needed. NEVER let the water level fall below the can level as the cans could explode. After 3 hours, gently remove the cans from the water and leave the can to cool 100% completely (overnight best). Opening them before could again result in an explosion.
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