Alfajores recipe
Ingredients
·
1 1/2 cups (200g) all-purpose flour
·
2 1/8 cups (300g) cornstarch
·
2 teaspoons baking powder
·
1/2 teaspoon baking soda
·
1 and 3/4 sticks (200g) unsalted butter, at room
temperature
·
3/4 cup (150g) granulated sugar or 1 1/4 cups (150g)
powdered sugar
·
1 teaspoon grated lemon zest , optional
·
3 large egg yolks
·
2 teaspoons vanilla extract
·
350 g (12 oz.) dulce de leche, for filling
·
1/2 cup unsweetened shredded or desiccated
coconut , for rolling
Instructions
1. In a medium bowl,
sift together flour, cornstarch, baking powder, and baking soda. Set aside.
2. In a mixer bowl
fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium
speed until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla
extract just until combined. Reduce speed to low. Add the flour mixture and
beat just until combined. Do not overmix or the cookies will turn out tough.
3. Form the dough into
a ball, then flatten slightly to form a disc. Wrap with plastic wrap and
refrigerate for 1-2 hours, until firm enough to roll.
4. If you don’t want
to use the dough right away, you can refrigerate it for up to 3 days or freeze
it for up to a month, then thaw it overnight in the fridge.
5. Take the dough out
of the fridge and let it sit on the counter for a few minutes to soften
slightly for easy rolling. On a lightly floured surface (or between 2 pieces of
parchment paper), roll the dough to a 1/8 or 1/4-inch (3-5mm) thickness. Cut
out into rounds using a 2-inch (5cm) fluted or round cookie cutter, and place
the cookies on baking sheets lined with parchment paper.
6. If at any point the
dough becomes too warm, place it back into the fridge for a few minutes.
Re-roll the remaining scraps and repeat. Place sheets with cookies in the
freezer or fridge for at least 15 minutes, until firm, so that they will be
less prone to spreading.
7. Preheat oven to
350F/180C. Bake for 7-10 minutes, or until cookies appear golden brown at the
edges. Allow cookies to cool in the pan for 10 minutes, then gently transfer to
a wire rack to cool completely.
8. Spread the bottom
half of the cookies with dulce de leche (about a teaspoon). Sandwich together
with remaining cookies, pressing slightly so that the caramel oozes out the
sides. Roll the sides in shredded coconut.
9. Store cookies at
room temperature in an airtight container for up to a week or freeze for up to
2 months. To thaw, leave on the counter, still covered, or overnight in the
fridge.
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