Alfajores (Argentinian Cookie Sandwich)


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!


Ingredients:


For the cookies:

300 gr cornstarch

200 gr white flour

180 gr soft butter

180 gr Sugar

15 gr baking powder

Zest of 1/2 lemon

3 eggs

6-8 gr vanilla


For the dulce de lece:

Concentrated milk can


For the coating:

Shredded coconut


Preparation steps:


- 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 min. It will help the butter in the cookies to consolidate and will result in fluffier cookies.


- In the meantime- preheat your oven to 350F or 180C.


- Bake the cookies for 10-12 min.


- 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.


BenGingi.

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