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  • Writer's pictureErin

Alfajores

Hungry for more? This recipes was featured in a podcast episode!



 

Travel straight to an Argentina with these sweets. These sandwich-style cookies are melt-in-your-mouth soft. We've given you three variations to try: a Nutella cookie, a Dulce de Leche and coconut cookie, and a Dulce de Leche coated in meringue. We love all three and so will you!

Prep Time: 20 min

Additional Time: Refrigerate dough for 30 min

Cook time: 7-10 min

Yield: 36 Alfajores


Cookies

  • 200g icing sugar

  • 200g unsalted butter

  • 2 egg yolks (reserve whites for merengue)

  • 3 whole eggs

  • grated rind of 1 lemon

  • 1 tbsp vanilla extract

  • 400g corn starch

  • 1/2 tsp salt

  • 200g flour

  • 1 tsp baking powder

Directions for Cookies

  1. Cream together butter and sugar using an electric mixer. Add eggs one at a time, mixing well after each addition. Then add lemon and vanilla and mix well.

  2. Into a separate bowl, sift together corn starch, salt, flower and baking powder. Add to wet ingredients in three additions. Gently mix with a spatula after each addition until no dry ingredients remain.

  3. When it becomes too stiff to stir, incorporate the last of the dry ingredients into the dough on the counter. Be sure not to knead too intensely. Wrap and cool dough in fridge for 30 min.

  4. Divide the dough into four pieces. Roll out each piece between two pieces of parchment paper to 3-4mm of thickness.

  5. Cut into circles and place onto a parchment lined baking sheet and bake for 7-10 min at 325F. They should not brown on the bottom. Remove immediately to cooling rack.

  6. Once cooled spread half the cookies with desired filling (Nutella or Dulce de Leche). Dip edges in shredded sweetened coconut or paint with meringue and let dry until set.

Meringue

  • 2 egg whites

  • 240g icing sugar

  • 80g water

Directions for Meringue

  1. In a medium saucepan, combine water and icing sugar. Bring to a boil and then reduce heat and stir for 3 minutes. Remove from heat and set aside.

  2. In a separate bowl, beat egg whites to a soft peak with an electric mixer. Slowly drizzle in warm sugar mixture while continuing to beat the egg whites. Once all the sugar is added, continue to beat for 8-10 min until the mixture has cooled to room temperature.

  3. Paint the meringue on the cookies using a pastry brush.

Zhuzh it up!

  • You can find Dulce de Leche in most grocery stores with the peanut butter and jam live. I really like the brand San Ignacio since its a product of Argentina.

  • Feel free to change up the filling, Nutella is a great substitute or a flavoured icing is good, too!

This amazing recipe was adapted from the Alfajores recipes on the website :

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