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!
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
6-8 gr vanilla
For the dulce de lece:
Concentrated milk can
For the coating:
- 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.