Alfajores For My Bestie Recipe By Tasty

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 FOR MY BESTIE RECIPE BY TASTY

Steps:

• In the bowl of a food processor, combine the flour, potato starch, powdered sugar, baking powder, salt, and butter. Pulse until the mixture resembles coarse sand.
• Add the egg yolks, lemon zest, and vanilla and continue pulsing until the dough climbs the side of the bowl. Turn the dough out onto a sheet of plastic wrap, wrap tightly, and refrigerate for 30 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Roll the dough out on a lightly floured surface to ½ inch thick. Use a 2-inch round cutter to cut out 24 cookies, re-rolling the scraps to cut out more if necessary. Place the cookies on the prepared baking sheet, spacing 1 inch apart.
• Bake the cookies until the bottoms begin to turn golden brown, 8-10 minutes. Remove from the oven and let cool completely before filling.
• Spread 1 heaping tablespoon of dulce de leche onto the undersides of half of the cookies. Press the remaining cookies on top to create cookie sandwiches. Roll the sides of the cookies in the toasted coconut.
• Enjoy!

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.

ALFAJORES

Steps:

• Combine condensed milk and butter for filling in a pot over medium-low heat. Simmer, stirring occasionally, until it coats the back of a spoon and becomes caramelized, about 2 hours.
• While the filling is simmering, mix flour, butter, powdered sugar, pisco, baking powder, and salt for cookies in a stand mixer fitted with the paddle attachment until a dough forms.
• Shape dough into a disc and wrap in plastic wrap. Refrigerate for 15 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll dough on a lightly floured surface to a thickness of 1/8 inch or 3/16 inch. Use a small cookie cutter to cut approximately 80 circles. Transfer cookies to the prepared baking sheets; prick each cookie once with the tines of a fork.
• Bake cookies in the preheated oven until edges are just golden, about 12 minutes, switching racks halfway through; do not let them brown. Remove oven and transfer to a wire rack. Repeat to cook remaining cookies.
• When the filling has finished simmering, let it cool slightly, about 15 minutes.
• Spread filling over one side of 2 cookies, and press together like sandwiches. Roll in powdered sugar to coat. Repeat to fill and coat remaining cookies.

ALFAJORES

Steps:

• First of all cook the condensed milk. I prefer to do it in a pressure cooker; I find it safer. Here is what I do. Fill the pressure cooker with water to cover the condensed milk can inside. Place the cooker on the stove top and when it starts to boil count the time; 30 minutes is enough.
• Let it cool completely.
• It is very dangerous to open the can when it is hot. The hot sweet mixture inside will come out like a jet and it burns very badly.
• For the biscuit:.
• Cream butter with sugar, egg and yolks in an electric mixer using the whisk attachment.
• In another bowl mix flour, honey, bicarbonate of soda, baking powder and vanilla. Mix this into the butter mixture.
• Work the dough until smooth.
• Let it rest for 30 minutes.
• On a floured board and using a rolling pin, roll the dough to a half (1/2) cm thickness.
• With a round (5cm) biscuit cutter, cut biscuits and place on a prepared baking sheet.
• Bake for 10 minutes in a medium oven (180°C).
• They should be light brown when done.
• Let it cool on a wire rack.
• When the biscuits are cold, spread some of the "dolce de leche" (about 1 tsp for every two biscuits) and cover with another, making a sandwich.
• Set aside.
• Melt the chocolate by placing it in a bowl over hot water, not boiling water.
• After the chocolate has melted bring it to the right temperature (you should feel it kind of icy when placed on your lips) for coating.
• Drop each biscuit in the melted chocolate, lift with a fork, taking care to take off all the excess.
• Place the covered biscuit on parchment paper and let it dry.
• Enjoy!