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Alfajores…what an addictive cookie! If you’ve never tried it before, this is the time to make you own and enjoy this magic! These cookies have a particular texture – crisp thin crust and a soft crumb that just hugs your tongue! What makes this cookie soft like a cloud is the cornstarch. The more cornstarch in the dough, the softer the cookie. I used 60% cornstarch in the flour mix, but you can even bring it up to 80% for a softer result. Another very exciting part of this recipe is the dulce de lece. It is so simple! You must make your own. Simply start by boiling a can of Condensed Milk for up to 3 hours. In this process, the milk will caramelize in the can (I know, totally wild!). This will result in a caramel color and sweeter flavor. The traditional Argentinian technique of making dulce de lece is even more fascinating – using marbles while the milk cooks. It’s a wonderful technique I have to try very soon. Guys, I’m very excited for you to make your own Alfajores. It is such a joyful experience!
Small pot
Kitchen tongs
Bowl
Hand mixer
Spatula
Sieve
Baking tray
Parchment paper
Rolling pin
Cookie cutter
Prepare the dulce de lece spread- remove the sticker from the can, and place the concentrated milk can in a pot and cover with water.
Bring to boil, and keep cooking it on low heat for 2-3 hours (2 for a light color, 3 for dark).
Make the cookies- In a bowl, add the sugar and the butter. Using a hand-mixer whisk until the mixture gets smooth and fluffy (about 2 min).
Add the vanilla and the lemon zest.
Add one egg at a time. Whisk until incorporated in the batter. Repeat with the rest of the eggs.
Sieve in the corn starch, flour, and baking powder.
Using a spatula, fold the dry ingredients in the mix. Don’t over-mix it, we don’t want to develop gluten strength, which will result in hard and dense cookies.
Wrap the dough and place in the fridge for at least 2 hours, up to a day.
On a floured surface, using a rolling pin, open the dough to a 1/2 cm thickness.
Score with a little cup, small round cookies, and place them on a baking tray.
Place the cookies (still raw) in the fridge for 15 minutes. It will help the butter in the cookies to consolidate and will result in fluffier cookies.
In the meantime, preheat your oven to 350°F or 180°C.
Bake the cookies for 10-12 minutes.
Let the cookies to cool down completely.
Then spread the dulce the lece on one side of the cookies and close with another one like a sandwich.
Dip the sides of the Alfajores in the shredded coconut to coat it and give these cookies their traditional look.
Share it with your family, friends, and neighbors. They will love you more.
YASSS!
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