ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)
Given to me by a chef who sweet-talked the recipe out of a street vendor in Peru. These alfajores are to die for.
Provided by vegchef
Categories World Cuisine Recipes Latin American South American Peruvian
Time 1h27m
Yield 24
Number Of Ingredients 9
Steps:
- Mix flour, confectioners' sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well.
- Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Slice dough logs into 1/4-inch cookies and place on a baking sheet.
- Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes.
- Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more.
- Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners' sugar.
Nutrition Facts : Calories 174.6 calories, Carbohydrate 23.2 g, Cholesterol 22 mg, Fat 8.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 105.8 mg, Sugar 12 g
ALFAJORES: DULCE DE LECHE SANDWICH COOKIES
Recipe for making homemade alfajores or dulce de leche sandwich cookies. These Latin American cookies are made with all purpose flour, cornstarch, butter, baking powder, egg yolks, sugar, lemon zest, milk, and vanilla. They are filled with caramel and decorated with coconut or icing sugar.
Provided by Layla Pujol
Categories Cookies Dessert Sweets
Time 45m
Number Of Ingredients 12
Steps:
- Sift the all-purpose flour, cornstarch, and baking powder. Stir all the ingredients very well and add the lemon zest.
- Use an electric hand mixer to mix the butter with the powdered sugar (previously sifted) until you get a creamy mixture.
- Add the milk and egg yolks, continue mixing until all the ingredients are well combined.
- Add the flour mixture in batches and mix well in between adding each batch of flour. The final dough should be smooth and not sticky. If it's still sticky you can add an additional handful of flour.
- Divide the dough into two equal parts and make two balls of dough. Then gently squash each ball into a thick disk shape. Cover them with plastic wrap and refrigerate for an hour.
- Preheat the oven to 375F (200 ° C).
- Remove the dough from the fridge and place it on a lightly floured surface. Use a rolling pin to flatten and extend the dough until you have a thin layer. The maximum thickness of the layer should be about five millimeters (less than ¼ inch).
- Use a round cookie cutter mold to cut as many circles as you can. I used a 2 in (5 cm) round mold. You can make them smaller or larger, just adjust the baking time accordingly.
- Put the cookies on a baking sheet lined with parchment paper, leave at least two centimeters or ¾ inch of space between each cookie to keep them from sticking together.
- Bake the cookies for about 12-15 minutes or until they are lightly golden. Remove the cookies from the oven and let them cool down completely.
- Take a cooled down cookie and place a teaspoon of dulce de leche on its inner surface (the part that was stuck to the baking sheet), spread it well to the edges of the cookie and then gently stick another cookie (baking side on the caramel) on top to form a cookie sandwich.
- Place the grated dry coconut on a flat plate and roll each stuffed cookie in the coconut mix until it sticks to the dulce de leche filling, giving it the characteristic look of the alfajor cookie. You can also dust the cookies with powdered sugar.
- You can keep the alfajores or dulce de leche cookies refrigerated for a week.
ALFAJORES WITH COCONUT DULCE DE LECHE
This traditional South American honey-almond cookie gets a tropical twist with an easy-bake coconut dulce de leche filling.
Provided by Rick Martinez
Categories Bon Appétit Dessert Cookies Bake Coconut Almond Honey Vegetarian Soy Free Peanut Free Kid-Friendly Christmas Winter
Yield Makes about 24
Number Of Ingredients 15
Steps:
- Place a rack in middle of oven; preheat to 375°F. Bring condensed milk, coconut milk, and ½ tsp. salt to a boil in a small saucepan over medium-high heat. Scrape mixture into a 13x9" baking dish and bake, stirring every 15 minutes or so, until very thick and a light caramel color, 40-50 minutes. Mixture will look lumpy, broken, and very pasty-that's exactly what you want. Let cool in dish 1 hour, then transfer to a food processor and process until smooth. Set dulce de leche aside for serving.
- Meanwhile, whisk almond flour and 2¼ cups all-purpose flour in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter, sugar, and 1½ tsp. salt in a large bowl, scraping down sides and bottom of bowl as needed, until pale and creamy, about 3 minutes. Add egg yolk, vanilla, and ¼ cup honey and beat until combined, about 2 minutes. Reduce speed to low, add dry ingredients, and mix, scraping down sides and bottom of bowl, until incorporated. Divide dough in half and pat each piece into a 1"-thick disk. Wrap in plastic and chill until firm, at least 2 hours.
- Preheat oven to 350°F. Roll out 1 disk of dough on a lightly floured sheet of parchment paper, dusting with more flour as needed to keep dough from sticking, to about ⅛" thick. Punch out shapes with lightly floured cookie cutters and transfer to 2 parchment-lined baking sheets, spacing 1" apart. Pat scraps into a 1"-thick disk, wrap with plastic, and chill 10 minutes if soft.
- Bake a sheet of cookies, rotating halfway through, until edges are lightly browned, 7-9 minutes. Let cool 10 minutes on baking sheet, then transfer to a wire rack and let cool completely. Bake remaining sheet of cookies. Line baking sheets with fresh sheets of parchment paper and repeat process with remaining disk of dough.
- Divide coconut evenly among 3 bowls. Add 1 Tbsp. food-coloring powder (sift if needed) to a bowl of coconut and toss until coconut is coated; add more powder if a more intense color is desired. Repeat with remaining food-coloring powder and another bowl of coconut. Leave 1 bowl of coconut white. If using, add some luster dust to all 3 bowls and toss to combine.
- Turn half of the cookies over to expose flat side; spread 1 tsp. dulce de leche over (this will be the inside of the sandwiches); set aside.
- Heat remaining 2 Tbsp. honey in a small bowl in the microwave just until warm (you want it to be loose), then stir in 2 tsp. warm water. Working one at a time, lightly brush honey over the top of remaining cookies (the ones that have not been filled with dulce de leche). Immediately dip tops into a bowl of coconut; press additional coconut onto cookie to cover any bald spots. Close up cookie sandwiches, coconut side up.
- Do Ahead: Dulce de leche can be made 1 month ahead; place in an airtight container and freeze. Thaw in refrigerator overnight before using. Dough can be made 3 days ahead; keep chilled. Cookies can be baked (but not assembled) 2 days ahead; store airtight at room temperature.
ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)
Found these while playing on the Internet and decided to give them a try soon. For the dulce de leche, you can either make your own (many good recipes on this site) or find it in a local market that has a good selection of Latin American products.
Provided by justcallmetoni
Categories Drop Cookies
Time 45m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter for a minute, add sugar and beat until fluffy.
- Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
- In a separate bowl, sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
- Drop batter by small spoonfuls onto well buttered baking sheet. Try to keep your cookie size uniform as it will make building sandwiches easier.
- Bake at 350 degrees for 15 minutes. Remove immediately.
- Sandwich the cookies together with (dulce de leche) sweet milk dessert.
Nutrition Facts : Calories 68.3, Fat 2.6, SaturatedFat 1.6, Cholesterol 19.1, Sodium 46.5, Carbohydrate 10.7, Fiber 0.1, Sugar 5, Protein 0.5
TRADITIONAL ALFAJORES - CARAMEL SANDWICH COOKIES
Alfajores come in many sizes and flavors. Each region of South America has its own version this one is from Peru. Alfajores are excellent when they are freshly made, so that the crisp cookies contrast the soft filling, but many people prefer to wait a couple of days for the cookies to soften, so that the cookie and the filling have the same texture. This traditional recipe calls for a touch of Pisco, a South American brandy, in the cookie dough. You can substitute any brandy for the Pisco if needed.
Provided by Annacia
Categories Dessert
Time 30m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Place the cornstarch, flour, baking powder, and salt in a bowl and mix briefly.
- Cut the butter into small pieces and add to the flour mixture, blending with your fingers until the mixture is smooth.
- Add the powdered sugar, vanilla, and Pisco, and mix with your hands until the dough is homogeneous and smooth (add a little extra Pisco if dough is too crumbly to form a ball).
- Let the dough rest in the refrigerator for 30 minutes.
- Roll out dough to 3/8" thickness, and cut into 2 inch circles.
- Place cookies on baking sheet lined with parchment paper.
- .Bake cookies for 10-15 minutes, until they are barely golden brown. Let cookies cook 5 minutes, then transfer to rack to cool completely.
- To fill the cookies, spread one cookie with dulce de leche and top with second cookie. Roll the edges in the coconut.
- Store in an airtight container.
Nutrition Facts : Calories 163.8, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 172.8, Carbohydrate 22.7, Fiber 0.3, Sugar 10.8, Protein 1
ALMOND ALFAJORES
An almond version of a South American favorite. Fill with your favorite Dulce de leche or try Recipe #456857. Prep time does not include chilling time for the dough.
Provided by momaphet
Categories Dessert
Time 35m
Yield 18 cookies
Number Of Ingredients 6
Steps:
- Mix the ground almond meal, flour, and salt in a medium bowl.
- Grate the almond paste into the bowl.
- Blend the butter into the flour mixture with your fingers, until dough is smooth and well mixed. Chill dough for 2 hours or overnight.
- Preheat oven to 325 degrees.
- On a well floured surface, roll half the cookie dough out to 1/4 inch thickness.
- Cut desired shapes and place on a cookie sheet. Repeat with remaining dough, rerolling scraps until all of the dough has been rolled and cut.
- Bake cookies for 8-10 minutes, until golden brown.
- When cookies are cool spread 1-2 tsps of dulce de leche on a cookie and top with another.
Nutrition Facts : Calories 88.6, Fat 6.8, SaturatedFat 2.7, Cholesterol 10.2, Sodium 99, Carbohydrate 6, Fiber 0.7, Sugar 2.2, Protein 1.5
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