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
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SonicPlushIdwOVA
[email protected]I would not recommend this recipe to anyone.
Md Alauddin
[email protected]This recipe is a waste of time. The alfajores didn't even taste good.
Wolf YT
[email protected]I tried this recipe and the alfajores turned out dry and crumbly. I'm not sure what I did wrong.
Paul Almond
[email protected]This recipe is too complicated for me. I'm going to look for a simpler one.
H M billal Official
[email protected]I'm allergic to nuts, so I'm going to have to find a substitute for the almonds in this recipe.
Sadhin Mia
[email protected]I'm not a fan of dulce de leche, but I'm sure these alfajores would be just as good with another filling.
Haroon asif
[email protected]This recipe looks delicious, but I'm not sure if I can find dulce de leche in my area.
Kimberly Santos
[email protected]I'm not sure I have all of the ingredients for this recipe, but I'm going to see what I can find.
Debbie Louw
[email protected]I love alfajores, but I've never tried making them myself. This recipe seems easy enough, so I'm going to give it a try.
Millicent Osei Bonsu
[email protected]These alfajores are a bit time-consuming to make, but they are definitely worth the effort. They are the perfect treat for a special occasion.
Asad Nazir
[email protected]I'm not a big fan of alfajores, but I tried this recipe and was pleasantly surprised. The cookies are light and airy, and the dulce de leche is not too sweet.
George Wilson,Sr.
[email protected]I've been making alfajores for years, and this recipe is by far the best. The cookies are perfectly crispy and the dulce de leche is smooth and creamy.
Brehanna Smith
[email protected]These alfajores were a hit at my party! They were so easy to make and everyone loved them.