Classic Alfajores, by Eli Oliver. photography by Daniel Lailah.
Classic Alfajores, by Eli Oliver. photography by Daniel Lailah.
Recipe

Classic Alfajores

These South American sandwich cookies have reached global status thanks to their melt-in-your-mouth texture and heavenly filling.

Alfajores have many representations throughout the Spanish speaking world. This South American version of the globally popular sandwich cookie has a mouthwatering texture, achieved through its combination of egg yolks and cornflour, thorough whipping of the butter, and its golden brown color. Filled with dulce de leche and delicately coated with shredded coconut, these cookies are simply divine.

Ingredients for Alfajores

For the dough:

  • 2½ cups (300 grams) cornstarch
  • 1½ cups less 1 tablespoon (200 grams) sifted flour
  • ½ teaspoon baking soda
  • 2 teaspoons (20 grams) baking powder
  • 7 ounces (200 grams) butter
  • ½ cup (100 grams) Sugar
  • 5 tablespoons (50 grams) confectioner's sugar
  • 2 egg yolks
  • 1 egg
  • 2 teaspoons vanilla extract

For the filling:

  • 1¼ cups (250 grams) dulce de leche
  • ⅓ cup (50 grams) Nougat powder
  • ½ cup (100 grams) Ground coconut for rolling

Instructions

Preparing the dough:

  • 1. Mix the cornstarch, flour, baking soda and baking powder in a bowl.

  • 2. In a mixer bowl fitted with the paddle attachment, whip the butter, sugar, confectioners' sugar, eggs and vanilla extract until clear and very fluffy (at least 8 minutes).

  • 3. Reduce the speed of the mixer and add the dry ingredients. Mix sparingly, until the dry ingredients are just incorporated. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

  • 4. Preheat the oven to 350ºF (180ºC) and line a baking sheet with parchment paper.

  • 5. Roll the dough out between 2 pieces of parchment paper until it is about 1½ inches (4 cm) thick. Using a round cookie cutter or a glass about 1¼-1½ inches (3-4 cm) in diameter, cut out circles and place them on the prepared baking sheet.

  • 6. Bake for 8 to 10 minutes until the cookies are set and light golden brown. Set aside to cool.

Preparing the filling:

  • 7. Mix the dulce de leche with the nougat powder.

  • 8. Pair up your cookie rounds. Spread a thin layer of the filling on one round and gently place the second round on top to form sandwiches, making sure the filling reaches the edge all around. Place the coconut in a bowl and roll prepared cookies in the coconut shavings. Store in an airtight container.

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This recipe is courtesy of Hashulchan.

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