Meet Argentina's favorite street food - Alfajores.
Think Buttery Shortbreads Sandwiched with Caramel & Rolled in Coconut Flakes
Though there are many variations of this cookie all throughtout South America, the most common fillings are chocolate, dulce de leche & jam. As Dulce de Leche goes, you can of course go the super market route but as it's all the better home made.
How to make dulce de leche at home? Follow the cooked can method in one of my previous posts. You can make one can at a time but why bother when they'll keep for a long time in the pantry, unopened or refrigerated.
I first got hooked to these darlings as we continued to frequent our favorite Argentinian gelato place Dolcezza in Georgetown Washington D.C for their superlative gelatos, coffees and of course Alfajores. Just so you know, Argentinian gelato varies from it's Italian cousin in that's its creamier and made without eggs.
These cookies are all the rage during the holidays of course but since when do you need an excuse to enjoy these treats? These are even better when dunked in dulce de leche as you enjoy them with your cuppa.
That's what we've been doing all Sunday afternoon!
butter – room temperature, sugar, large egg yolk, rum (optional), large whole egg, pure vanilla extract, all-purpose flour, cornstarch (maizena) from Latin/Mexican stores, baking powder, orange zest or orange emulsion, 1 can caramel { dulce de leche} - home made or store bought & sweetened flaked dried coconut
In a clean & dry mixing bowl, combine all purpose flour, cornstarch and baking powder.
Preheat the oven to 350 deg F.
In bowl of an electric stand mixer gather the softened butter, sugar, egg yolk, egg, rum if using , orange zest or orange emulsion and pure vanilla extract. You can also use a stand immersion mixer & a regular mixing bowl.
On medium setting, beat for a few minutes till thoroughly combined.
Add the flour to the butter mixture in 2 batches and process until just combined but do not over work the dough.
Remove the dough from the bowl scraping away every last remnant.
Wrap the dough on a large piece of plastic wrap and refrigerator for about 45 minutes - 1 hour. Unwrap dough.
Flour a clean working surface with 1/8 cup flour. Roll out the chilled dough disk to a sheet of 1/8" thickness. Cut oput shapes using a 2" cookie cutter.
Place the cookies on a parchment lines 12 x 15 inch baking sheet. Use an additional smaller sheet if needed. Place the cookies 1/2" apart, not allowing them to touch.
Gather excess dough into a ball, re-roll and cut out remaining cookies.
Bake in the hot oven until cookie edges just begin to brown, about 15 minutes. If baking two sheets at once switch the cookie sheet positions half way through baking.
Let the cookies cool on sheets for 5 minutes and then use a wide spatula to transfer them to racks to cool completely.
While the cookies are baking in a bowl of a food processor, add the coconut flakes and process till the flakes are as fine as possible (it will not turn into dust!). Set aside till needed.
Assembly -
Turn half the cookies bottom-side up and spread each with about 1 tablespoon dulce de leche.
Top with remaining cookies, right-side up. Place coconut in a shallow tray or a bowl.
Gently squeeze each sandwich until filling begins to ooze out sides, and roll edges in coconut. Use a cartwheel motion to get as much of the coconut on the cookies as you can.
Make Ahead Tips - Assemble just before serving. The cookies tend to slide because of the caramel. If you are using over a few days, for lunch boxes and snacks, assemble each one as needed.
The buttery soft orange infused shortbreads are delicious paired with the gooey, rich caramel and that occasional nutty sweet bite comes from the coconut flakes.
Recipe for
ALFAJORES De Dulce De Leche Cookies
Preparation time - 15 minutes
Baking time - 15 minutes
Assembly - 20 minutes
Makes 14-16 Sandwiched cookies
Shopping list
1 stick butter – room temperature
1/2 cup sugar
1 large egg yolk
1 tsp rum (optional)
1 large egg
3/4 tbs vanilla
1 cup all-purpose flour
1 cup cornstarch (maizena) from Latin/Mexican stores
1/2 tsp baking powder
1 tsp orange zest or orange emulsion
1 can caramel { dulce de leche} - home made or store bought
1/2 cup sweetened flaked dried coconut
Method -
Preheat the oven to 350 deg F.
In a separate mixing bowl, combine all purpose flour, cornstarch and baking powder.
In bowl of an electric stand mixer gather the softened butter, sugar, egg yol, egg, rum, orange zest or orange emulsion and pure vanilla extract. You can also use a stand immersion mixer & a regular mixing bowl.
On medium setting, beat for a few minutes till thoroughly combined.
Add the flour to the butter mixture in 2 batches and process until just combined but do not over work the dough.
Remove the dough from the bowl scraping away every last remnant.
Wrap the dough on a large piece of plastic wrap and refrigerator for about 45 minutes - 1 hour.
Unwrap dough.
Flour a clean working surface with 1/8 cup flour. Roll out the chilled dough disk to a sheet of 1/8" thickness. Cut oput shapes using a 2" cookie cutter.
Place the cookies on a parchment lines 12 x 15 inch baking sheet. Use an additional smaller sheet if needed. Place the cookies 1/2" apart, not allowing them to touch.
Gather excess dough into a ball, re roll and cut out remaining cookies
Bake in the hot oven until cookie edges just begin to brown, about 15 minutes. If baking two sheets at once switch the cookie sheet positions half way through baking.
Let the cookies cool on sheets for 5 minutes and then use a wide spatula to transfer them to racks to cool completely.
While the cookies are baking in a bowl of a food processor, add the coconut flakes and process till the flakes are as fine as possible (it will not turn into dust!). Set aside till needed.
Assembly -
Turn half the cookies bottom-side up and spread each with about 1 tablespoon dulce de leche.
Top with remaining cookies, right-side up.
Place coconut in a shallow tray or a bowl.
Gently squeeze each sandwich until filling begins to ooze out sides, and roll edges in coconut. Use a cartwheel motion to get as much of the coconut on the cookies as you can.
Make Ahead Tips - Assemble just before serving. The cookies tend to slide because of the caramel. If you are using over a few days, for lunch boxes and snacks, assemble each one as needed.
Enjoy!
