Cornstarch Alfajores With Dulce De Leche Argentina Food

ALFAJORES ARGENTINEAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.

ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)

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.

CORNSTARCH ALFAJORES WITH DULCE DE LECHE (ARGENTINA)

Steps:

• PREPARATION:.
• Beat 4 eggs for 5 minutes with a whisk and mix them with the powdered sugar, beating until creamy. Set aside.
• Sift together the cornstarch, the flour, and the baking powder.
• Pour out onto table top; in a well in the centre, place the butter at room temperature, the vanilla extract, the liquer and the egg and sugar cream.
• Work with your hands until firm.
• Roll with a rolling pin to a thinkness of 1 1/4 inch and cut into 1 1/2 inch discs with a cookie cutter. Place the discs on a greased and floured cookie sheet.
• Bake for 20 to 25 minutes at medium (350F), until golden. Remove and cool.
• To put together each alfajor, spread a 1/4-inch coat of dulce de leche over one disc, cover with another, paint the edge with a little more dulce de leche and roll it on the grated coconut so that it sticks to the edge.
• HOMEMADE DULCE DE LECHE:.
• Heat 8 tablespoons of sugar in a thick bottomed pot for 20 minutes at medium, until it reaches a caramel color.
• Add the milk and the remaining sugar and allow to reach a boiling point.
• Bring the heat to minimum, and simmer until it thickens, for about an hour.
• HOMEMADE DULCE DE LECHE - EASY VERSION.
• Boil an unopened can of condensed milk for two hours in a saucepan filled with water. When you open it, its contents should have a rich caramel color.

ALFAJOR DE MAICENA- CORNSTARCH ALFAJOR

Steps:

• Combine first 7 ingredients until forming a smooth dough.
• roll the dough in 1/4 inch.
• cut in 2 inches diameter circles.
• bake them a 350 degrees for 15 minutes.
• do not brown them.
• let cool and spread dulce de leche.

ARGENTINIAN ALFAJORES

Steps:

• Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind.
• Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well.
• Drop batter by small spoonfuls onto well buttered baking sheet.
• Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with dulce de leche. See my recipe.