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I made in the past homemade alfajores cookies coated with chocolate milk, which I especially love. However, the non-coated version here is a hit on its own. And you can also use it to decorate cakes and desserts.
This alfajores recipe is based on this recipe with changes I made especially in the making process.
I love being efficient in the kitchen and make recipes in the fastest way possible, without compromising on quality.
I made these cookies using a simple food processor, but of course you can make it using a wooden spoon as I did on the old alfajores cookie post.
The food processor allows making a quick alfajores dough, so you get delicate melt-in-your-mouth cookies.
As befited for a rich butter cookies, the alfajores melt and spread when baked. This means you get a larger cookie than the one you cut with the ring.
If you want to keep the size of the cookie, make sure to place the baking tray with the unbaked cookies in the freezer for at least 10 minutes and then bake.
Another option is cutting extra small cookies and when they are bakes, they will spread but will still be small enough :-) .
Ingredients for 35 cookie sandwich:
I used universal measuring cups and spoons
1 1/2 cups of cornstarch
1 1/2 cups of sifted flour
3/4 cups of sugar
1 tsp. baking powder
1 tsp. baking soda
150 gram cold butter, cut into cubes (5.3 ounce)
4 L egg yolks
Dulce de leche, for filling
grated coconut flakes
Preparation:
Preheat oven to 180C / 356F, turbo.
Put inside a food processor bowl the flour, cornstarch, sugar, baking powder and baking soda and mix for couple of seconds. Mix just until everything is well mixed.
Add in the butted cubes and mix until everything turns into crumbs.
Add the egg yolks and process until you get chunks of dough.
Transfer the dough onto a baking paper and gather it all to one piece. Flatten it a bit using your hands and place another baking pape on top.
Roll thinly, about 0.5 cm (0.2 inch). If you'll roll the diugh thicker, the cookies will come out quite massive since they rise in the oven. Cut 4 cm (1.6 inch) rounds and when there is no where else to cut rings, just gather the dough and roll it again.
Transfer to a baking pan with baking paper and bake between 5-10 minutes, depends on your oven and the thickness of the cookie.
The cookies are done once they look stable and are still bright and pale. After baking, place them outside the oven to cool completely in order for the to set.
Once chilled, fill with dulce de leche. I use a piping bag to fill the cookies, since it's more convenient.
If you're dulce de leche is very stiff and you won't be able to pipe it, transfer to a bowl and preheat in a microwave for a couple of seconds (about 15-25 seconds).
That way it will be a lot easier to pipe the spread. It is important not to heat the dulce de leche too much, otherwise it will be very hot and too much liquidy.
After you piped a cookie with dulce de leche, press another cookie on top and make sure the filling is seen on the sides. Then roll it in coconut and continue with the other cookies.
Careful they are quite fragile and soft. Serve and enjoy!
The cookies are kept well for a long time in an airtight container. That is of course if you don't finish them sooner :-)
For a while I didn't like alfajores cookies much, just because I tasted store-bought cookies that weren't that great.
Later in life I found out about other things I took off my list just because I tasted store-bought. When I did try making these things at home they were just delicious!!
Later in life I found out about other things I took off my list just because I tasted store-bought. When I did try making these things at home they were just delicious!!
Alfajores cookies are an Argentinian cookies, however, from what I understand the common version in our area is not the original Argentinian Alfajores.
Nevertheless, they are truly a delight!
The cookies are soft, melt-in-your-mouth and it is hard stop munching these goodies.
Nevertheless, they are truly a delight!
The cookies are soft, melt-in-your-mouth and it is hard stop munching these goodies.
I made in the past homemade alfajores cookies coated with chocolate milk, which I especially love. However, the non-coated version here is a hit on its own. And you can also use it to decorate cakes and desserts.
This alfajores recipe is based on this recipe with changes I made especially in the making process.
I love being efficient in the kitchen and make recipes in the fastest way possible, without compromising on quality.
I made these cookies using a simple food processor, but of course you can make it using a wooden spoon as I did on the old alfajores cookie post.
The food processor allows making a quick alfajores dough, so you get delicate melt-in-your-mouth cookies.
As befited for a rich butter cookies, the alfajores melt and spread when baked. This means you get a larger cookie than the one you cut with the ring.
If you want to keep the size of the cookie, make sure to place the baking tray with the unbaked cookies in the freezer for at least 10 minutes and then bake.
Another option is cutting extra small cookies and when they are bakes, they will spread but will still be small enough :-) .
Ingredients for 35 cookie sandwich:
I used universal measuring cups and spoons
1 1/2 cups of cornstarch
1 1/2 cups of sifted flour
3/4 cups of sugar
1 tsp. baking powder
1 tsp. baking soda
150 gram cold butter, cut into cubes (5.3 ounce)
4 L egg yolks
Dulce de leche, for filling
grated coconut flakes
Preparation:
Preheat oven to 180C / 356F, turbo.
Put inside a food processor bowl the flour, cornstarch, sugar, baking powder and baking soda and mix for couple of seconds. Mix just until everything is well mixed.
Add in the butted cubes and mix until everything turns into crumbs.
Add the egg yolks and process until you get chunks of dough.
Transfer the dough onto a baking paper and gather it all to one piece. Flatten it a bit using your hands and place another baking pape on top.
Roll thinly, about 0.5 cm (0.2 inch). If you'll roll the diugh thicker, the cookies will come out quite massive since they rise in the oven. Cut 4 cm (1.6 inch) rounds and when there is no where else to cut rings, just gather the dough and roll it again.
Transfer to a baking pan with baking paper and bake between 5-10 minutes, depends on your oven and the thickness of the cookie.
The cookies are done once they look stable and are still bright and pale. After baking, place them outside the oven to cool completely in order for the to set.
Once chilled, fill with dulce de leche. I use a piping bag to fill the cookies, since it's more convenient.
If you're dulce de leche is very stiff and you won't be able to pipe it, transfer to a bowl and preheat in a microwave for a couple of seconds (about 15-25 seconds).
That way it will be a lot easier to pipe the spread. It is important not to heat the dulce de leche too much, otherwise it will be very hot and too much liquidy.
After you piped a cookie with dulce de leche, press another cookie on top and make sure the filling is seen on the sides. Then roll it in coconut and continue with the other cookies.
Careful they are quite fragile and soft. Serve and enjoy!
The cookies are kept well for a long time in an airtight container. That is of course if you don't finish them sooner :-)
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