Alfajores are indeed a Latin American staple its simple yet satisfying ,this cookie has its origins from Spain. However, every Latin American country has their own unique version on how to make their alfajor. Eating this cookie has always been a treat for me, I would usually have it at Peruvian restaurants and bakeries. Alfajores are sandwich cookies with a dulce de leche filling (sweetened condensed milk). The dulce de leche is filled between two sweet biscuits (cookies) and topped with a bit of powdered sugar.
Alfajores are usually made with cornstarch which gives it a light texture and makes them super delicate and delicious. I never made them myself but I’m also no stranger to sweets, so I knew I just had to share a recipe with you guys. These alfajores have a buttery caky consistency, making it a unique cookie. Alfajores can be found in many Latin American countries each one with their own variation of the cookie. Today I will be sharing an Argentina style Alfajor recipe, by an amazing Chef and friend shared with me (@Chefgraceramirez).
I made the dulce de leche in advance and kept it in the refrigerator.
Dulce de leche (easy as F**k)
- 1 14oz can sweetened condensed milk, label removed
Place enough water to cover sealed can and simmer for 3 hours, checking ever 30 minutes to make sure theres enough water. You want the can to be immerse in water. After 3 hours remove the can with tongs and let it cool for at least an hour at room temperature, DO NOT OPEN a hot can it can explode!
You can leave the cool unopened can in the refrigerator until your ready to use. Make sure that you leave it out at room temperature before using them for your cookie, makes it much easier to spread.
Recipe courtesy of Chef Grace Ramirez Cookbook ( La Latina) www.amazon.com/Latina-Grace-Ramirez/dp/1775538141
Alfajores (dulce de leche) shortbread cookie
- 1 cup cornflour (cornstarch)
- 3/4 cup flour, plus more for dusting
- ¼ tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 8 tbsp unsalted butter (114grams), at room temperature
- 1/3 cup granulated sugar
- 2 egg yolks
- 1 tbsp pisco or brandy (or if do not have, use triple sec or more vanilla extract)
- 1/2 tsp vanilla extract
- 1 cup dulce de leche at room temperature
- shredded coconut flakes
In a large bowl whisk together cornflour, flour, salt, baking powder, and baking soda and set aside. In a stand mixer with a paddle attachment beat butter and sugar until light and fluffy about, 3-4 minutes.
Add egg yolks, vanilla extract and brandy and beat for 30 more seconds, scraping down the sides. Reduce speed and gradually add the flour mixture until fully incorporated. Remove dough from bowl and and form into a smooth disk. Wrap dough in plastic wrap and refrigerate for 1 hour until firm.
Preheat oven to 350f degrees. When ready to roll, remove dough from refrigerator and place between two large pieces of parchment paper. Roll dough to 1/2 inch thick and cut rounds. Re-roll the scraps (No cookie left behind).
Bake cookies for 12-14 mins, they will be pale. Let cookies cool completely before filling them. Once cooled fill with dulce de leche and garnish with coconut flakes and confectioner sugar. Store cookies in an air tight container for up to 3 days ( if they last).
Impress your family and friends with these cookies, you will sure please.
- Use dulce de leche or my favorite Cajeta (goat milk caramel).
- Short on time buy a good quality dulce de leche.
- Make the dough in advance and freeze it.