Best 3 Alfajores De Maizena Receta Original Recipes
Alfajores de Maizena, a traditional Argentinian cookie, are delightful shortbread sandwiches filled with dulce de leche and coated in coconut flakes. These cookies are not only a beloved treat in Argentina but have also gained popularity worldwide for their delicate texture, sweet filling, and irresistible coconut coating. This article presents a collection of Alfajores de Maizena recipes, each offering unique variations on this classic cookie. From the traditional recipe using cornstarch to gluten-free and vegan adaptations, these recipes cater to diverse dietary preferences and ensure that everyone can enjoy the goodness of Alfajores.
The original Alfajores de Maizena recipe, featuring cornstarch as the main ingredient, produces melt-in-your-mouth cookies with a crumbly texture. The dulce de leche filling adds a rich, creamy sweetness, while the coconut coating provides a delightful contrast in texture and flavor.
For those seeking a healthier alternative, the gluten-free Alfajores de Maizena recipe uses almond flour and coconut flour to create a delicious and nutritious cookie. The result is a gluten-free treat that maintains the authentic taste and texture of traditional Alfajores.
The vegan Alfajores de Maizena recipe caters to those with vegan dietary restrictions. This recipe uses plant-based ingredients, including vegan butter and condensed coconut milk, to create a decadent and compassionate version of the classic cookie.
Additionally, the article includes a recipe for Alfajores de Maizena con Nutella, a delightful variation that incorporates Nutella spread into the filling. This recipe adds a rich chocolatey flavor to the classic Alfajores, creating a delectable treat that is sure to satisfy any sweet tooth.
Whether you prefer the traditional Alfajores de Maizena, a gluten-free or vegan version, or the indulgent Alfajores de Maizena con Nutella, this article has a recipe that will tantalize your taste buds and transport you to the heart of Argentina.
ARGENTINIAN ALFAJORES COOKIES FILLED WITH DULCE DE LECHE
These yummy Alfajores cookies are delicious with a light sweet and citrus flavor. Filled with Dulce De Leche they are irresistible!
Provided by Ana Frias
Categories Dessert
Time 35m
Number Of Ingredients 13
Steps:
- In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes.
- Add yolks and beat to combine.
- Add the vanilla extract, water and lemon zest beat until just combined.
- Add flour mixture, and mix on low speed until the dough just comes together.
- Wrap the dough in plastic and chill until firm, at least 2 hours.
- Heat oven 350 degrees. Line baking sheets with parchment paper.
- Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
- Place cookies on prepared sheet pans about about 1 inch apart.
- Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
- Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
- Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
- Roll sides in coconut and dust generously with powdered sugar before serving.
Nutrition Facts : ServingSize 1 sandwich cookie, Calories 153 kcal, Sugar 9 g, Sodium 52 mg, Fat 8 g, SaturatedFat 6 g, Carbohydrate 19 g, Fiber 2 g, Protein 1 g, Cholesterol 14 mg
ALFAJORES DE MAIZENA
I love these! They are a delicious sweet cookie from Argentina. They are a sandwich cookie - biscuit type cookie with Dulce De Leche in the middle then rolled in coconut. Sometimes they're called "cornstarch cookies". My mother-in-law first introduced these to me. She would make mine with crushed nuts or shaved white chocolate on the outside though as I have an allergy to coconut. Also, you can add 1 tablespoon of cognac for the traditional recipe, but I usually don't. ** You can buy Dulce de Leche in Spanish grocer or some of the larger supermarkets sell it by the condensed milk, if not, follow below... For the Dulce de Leche: Pour the two cans of condensed milk into a double boiler set over low heat. Cook milk, stirring once in a while, for 2-4 hours, until mixture thickens and becomes caramel-like. Remove from double boiler and refrigerate until needed. Mixture will firm with chilling.
Provided by BlondieItaliana
Categories Dessert
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
- Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
- Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
- Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
- When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.
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
Tips:
- To achieve the perfect texture for the alfajores, it's important to mix the cornstarch and flour thoroughly before adding the butter. This will help prevent lumps and ensure a smooth dough.
- When kneading the dough, avoid overworking it, as this can result in a tough texture. The dough should be just combined and slightly sticky.
- To prevent the alfajores from sticking to the baking sheet, line it with parchment paper or a silicone baking mat.
- Bake the alfajores until the edges are golden brown and the centers are set. Overbaking can result in dry and crumbly alfajores.
- Allow the alfajores to cool completely before filling them. This will prevent the filling from seeping out and making the alfajores soggy.
- For a richer flavor, try using dulce de leche or Nutella as the filling. You can also add chopped nuts, dried fruits, or chocolate chips for extra texture and flavor.
Conclusion:
Alfajores de Maizena are a delicious and versatile treat that can be enjoyed on their own or as part of a dessert platter. With their simple ingredients and easy-to-follow instructions, these cookies are a great option for bakers of all skill levels. Whether you're looking for a classic recipe or something a little more creative, there's an alfajores de maizena recipe out there for everyone. So why not give them a try and experience the delightful combination of flavors and textures that make these cookies so irresistible?
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