Alfajores Argentinean Style Recipes

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ALFAJORES (AN ARGENTINEAN DULCE DE LECHE SANDWICH COOKIE)



Alfajores (An Argentinean Dulce De Leche Sandwich Cookie) image

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

1/2 cup butter
1 cup sugar
1 egg
2 egg yolks
1 teaspoon vanilla
2 teaspoons lemon rind, grated
1 1/2 cups cornstarch
1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dulce de leche (store bought or homemade)

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

ARGENTINIAN ALFAJORES RECIPE



Argentinian Alfajores Recipe image

These Argentinian Alfajores are soft, mildly sweet, and crumbly sandwich cookies filled with dulce de leche. They melt in your mouth and can be enjoyed all year round!

Provided by Denise Browning

Categories     Dessert

Time 40m

Number Of Ingredients 11

4 egg yolks
¼ cup granulated sugar
2/3 cup unsalted butter (European butter is tastier and has more dairy and fat than water, making it ideal for this recipe)
2 cups cornstarch (or 1 cup of cornstarch and ½ cup of all-purpose flour (they will be less crumbly yet not so melt-in-your-mouth))
4 tsp baking powder
½ tsp pure vanilla extract
1 tsp lemon zest
½ tsp brandy (or cognac (optional))
14 oz can dulce de leche
Desiccated coconut (or unsweetened coconut flakes (optional))
Confectionary sugar to dust the tops

Steps:

  • Preheat oven at 350 degrees F (180 C). Line a baking sheet with parchment paper and reserve.
  • In the bowl of a mixer, beat the egg yolks with the sugar at medium speed for about 2-3 minutes or until the mixture is pale. Beat the butter until homogeneous.
  • Add half of the cornstarch, then the baking powder, and the other half of the cornstarch, mixing with a spatula after each addition. Stir in the vanilla and lemon zest.
  • Using your hands, knead the dough on a surface lined with parchment paper just until it is no longer sticky. I prefer to not flour the surface because it will absorb the flour, making the dough dry. If the dough becomes dry either way, stir in about 1 or 2 tbsp of milk.
  • Roll out the dough in a thin layer (about 1/8-inch thick) and cut out discs using a cookie cutter (about 2 ¼-inch diameter). Re-roll the leftover dough and repeat the process.
  • Using a metal spatula, gently transfer them to the prepared baking sheet, keeping them about 1-inch apart.
  • Bake for about 8 minutes or until set and lightly brown on the bottom edges. Let them cool before filling with the dulce de leche.
  • To fill them, either pipe the dulce de leche over half of the cookies or spread it on with the back of a teaspoon. The first option will be less messy and will avoid breakage. Then use the remaining half of the cookies to top the filling (sandwich), applying gentle pressure on the center using your full, flat hand instead of pressing down on the edges.
  • If you prefer (optional), roll the sandwich cookies in shredded coconut to make the coconut stick on and cover the dulce de leche around the rims. Sift confectioner's sugar on top of the Argentinian alfajores and enjoy!

Nutrition Facts : Calories 168 kcal, Carbohydrate 20 g, Protein 1 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 74 mg, Sodium 6 mg, Sugar 3 g, ServingSize 1 serving

CLASSIC ARGENTINE ALFAJORES



Classic Argentine Alfajores image

Super soft cornstarch cookies sandwich together with sweet creamy dulce de leche and rolled in coconut flakes. A classic and delicious Argentine snack.

Provided by Bea

Number Of Ingredients 10

2 1/2 cup corn starch ((300 g), use spoon and level method)
1 1/2 gr all purpose flour ((200 g), use spoon and level method)
1/2 tsp baking soda
2 tsp baking powder
1 1/4 cup icing sugar ((150 g), sifted)
7 oz unsalted butter ((200 g), soften)
3 large egg yolks (, room temperature)
1 tsp vanilla extract
zest of 1 medium sized lemon
bakery dulce de leche (, as needed)

Steps:

  • Sift everything into a bowl, set aside.
  • In another bowl, mix powdered sugar and butter until creamy using a handheld whisk. Add in egg yolk one by one, mixing well to combine after each addition. Add in vanilla extract, lemon zest and mix to combine.
  • Add in dry ingredients in 3 additions, mixing just enough after each addition. Don't over mix. For the 3rd addition, you will not be able to mix everything to combine using hand held mixer. When it's half mixed, pour everything onto the working surface.
  • Start folding the mixture onto itself and gently push with your palm until you get a ball. Do not knead. Refer to tutorial video above for better understanding.
  • Wrap with cling film and chill in the fridge for 30 minutes or until manageable.
  • Put 1/3 of dough on a cling film and cover it with another. Gently roll it into 8-10mm thickness. If the dough breaks, just gently push it back together. Chill in the fridge for 10 minutes while you continue rolling the rest.
  • Take 1 rolled dough from the fridge and place it on the working surface. Remove the top cling film. Cut out 1.7 inch (4.5 cm) circles using floured cutter/glass. Place on parchment paper on baking tray. Place in the fridge if you're not baking them immediately.
  • Bake at 360F (180ºC) in a preheated oven, conventional mode, on middle rack for 10-12 minutes or until fully cooked without having any toasted colour. Cool completely before using.
  • Pipe dulce de leche on the bottom side of a cookie, more or less the same thickness of the cookie itself. Take another cookie and place it on top and lightly press. Roll in desiccated coconut. Enjoy!
  • Place in air tight container, at room temperature. Best consumed the next day. Last good for 1 week at room temperature, 2 weeks in the fridge.

ALFAJORES ARGENTINEAN STYLE



Alfajores Argentinean Style image

This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!

Provided by Christina-Chrisi Marvasi

Categories     World Cuisine Recipes     Latin American     South American     Argentinian

Time 1h20m

Yield 36

Number Of Ingredients 13

1 ⅔ cups unbleached all-purpose flour
2 ½ cups cornstarch
½ teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
1 teaspoon vanilla rum
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
½ cup unsweetened shredded coconut

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.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 22.5 g, Cholesterol 31.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 65.1 mg, Sugar 8.3 g

ARGENTINIAN ALFAJORES COOKIES FILLED WITH DULCE DE LECHE



Argentinian Alfajores Cookies Filled with Dulce De Leche image

These yummy Alfajores cookies are delicious with a light sweet and citrus flavor. Filled with Dulce De Leche they are irresistible!

Provided by Ana Frias

Categories     Dessert

Time 35m

Number Of Ingredients 13

1 cup all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon kosher salt
½ cup granulated sugar
8 tablespoons unsalted butter (1 stick) (at room temperature)
2 large egg yolks
2 teaspoon finely grated lemon zest (divided. )
1 teaspoons vanilla extract
2 tablespoons warm water
1 cup coconut flakes
8 ounces Dulce De Leche (homemade or store bought )

Steps:

  • In a large bowl, sift together the flour, cornstarch, baking powder, baking soda and kosher salt. Set aside
  • In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes.
  • Add yolks and beat to combine.
  • Add the vanilla extract, water and lemon zest beat until just combined.
  • Add flour mixture, and mix on low speed until the dough just comes together.
  • Wrap the dough in plastic and chill until firm, at least 2 hours.
  • Heat oven 350 degrees. Line baking sheets with parchment paper.
  • Remove dough from plastic wrap and place on a lightly floured surface, flour a rolling pin and roll out to about ¼ inch thick. Cut the dough with a 2 inch cookie cutter.
  • Place cookies on prepared sheet pans about about 1 inch apart.
  • Bake for about 9 minutes or until firm and edges are pale golden and the middle of the cookie is firm.
  • Transfer baking pan to a rack and allow to cool completely before removing from baking sheet.
  • Spread 1 tablespoon of dulce de leche onto the back of half the cookies. Place a second cookie on top and gently press to create a sandwich and repeat.
  • Roll sides in coconut and dust generously with powdered sugar before serving.

Nutrition Facts : ServingSize 1 sandwich cookie, Calories 153 kcal, Sugar 9 g, Sodium 52 mg, Fat 8 g, SaturatedFat 6 g, Carbohydrate 19 g, Fiber 2 g, Protein 1 g, Cholesterol 14 mg

ALFAJORES ARGENTINEAN STYLE



Alfajores Argentinean Style image

This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!

Provided by Christina-Chrisi Marvasi

Categories     Argentinian Recipes

Time 1h20m

Yield 36

Number Of Ingredients 13

1 ⅔ cups unbleached all-purpose flour
2 ½ cups cornstarch
½ teaspoon baking soda
2 teaspoons baking powder
1 cup unsalted butter, softened
¾ cup white sugar
3 egg yolks
1 teaspoon vanilla rum
½ teaspoon vanilla extract
½ teaspoon lemon extract
2 teaspoons lemon zest
1 (11.5 ounce) jar dulce de leche
½ cup unsweetened shredded coconut

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.

Nutrition Facts : Calories 156.7 calories, Carbohydrate 22.5 g, Cholesterol 31.7 mg, Fat 6.8 g, Fiber 0.5 g, Protein 1.4 g, SaturatedFat 4.1 g, Sodium 65.1 mg, Sugar 8.3 g

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