alfajores

These are the best Alfajores recipe you will ever make! True story.Filled with dulce de leche, these are the most traditional and perfect of them all. A recipe to treasure forever.

The best Alfajores Recipe ever

(200 grams) sugar

egg yolks,

egg,

cognac (or brandy

(140 grams) all-purpose flour

(250 grams) cornstarch

baking powder

vanilla extract

lemon

Dulce de leche

Unsweetened shredded coconut, for garnish (optional)

In a large bowl, using a spatula or handheld mixer or a wooden spoon, mix butter and sugar until very creamy.

Add egg yolks and whole egg and mix well to incorporate.

Add cognac, vanilla, and lemon zest. Mix well.

Then add the sifted flour, baking powder, and cornstarch gradually, mixing very well until no streaks of dry remain.

The final dough will be very soft and silky but not sticky.

Let rest for 10 minutes. If I’m not baking the alfajores immediately I wrap the dough in film and put it in the refrigerator like any sweet dough.

On a floured suface, roll dough to ½ cm thick (about ¼ inch).

Using a round cutter, cut circles and place them on a buttered cookie tray or use a Silpat. In my experience they tend to stick when using parchment paper, but then, all papers are different depending on where you live. Thickness and size is totally up to you; I suggest you try different combinations and see which one works best for your taste.

Bake for 10-12 minutes or until barely starting to color. Let cool completely on a wire rack.

Put a tablespoon of dulce de leche (with a spoon or with a piping bag) and fill one round, flat side up. Press lightly with another round, flat side down forming alfajores.

With the back of a spoon flatten the sides wiping any dulce de leche that has overflowed. This will leave a path for the coconut to stick.

Put unsweetened coconut in a small plate and roll sides of alfajores so that you have an even coating. Or leave it plain.

Thank you for this wonderful recipe! I have made these twice with my own dulce de leche and they come out perfectly.

This was a very easy recipe to follow.  I put the dough in the refrigerator for ten minutes before rolling out.  Very nice dough and important to roll out evenly, I did 1/4”.  Cookies can be fragile but if you don’t overcook them, they handle well.  I did slightly overcrowd them, so give them a little room.  This will ensure they stay relatively round.  It does take time to put the DDL on and roll in coconut, yet I find the process relaxing and fun.  Also,I used a 2” cookie cutter which was perfect so you can pop one cookie in your mouth at once.  Next time I will try dipping them in chocolate rather than coconut.  Thank you.

These tender cookies are filled with dulce de leche and rolled in coconut make for a scrumptious treat!

Alfajores

corn starch (180 grams)

all-purpose flour (120 grams)

tsp baking powder

tsp salt

unsalted butter (170 grams, room temp)

granulated sugar (133 grams)

tsp vanilla (10 milliliters)

dulce de leche

coconut (unsweetened)

Combine the flour, corn starch, salt, and baking powder in a large bowl, whisk together then set aside.

Add the room temperature butter, lemon zest and sugar to the bowl of a stand mixer fitted with a paddle attachment or a large bowl if using an electric hand mixer. Beat on a medium speed for about 3 minutes or until light and fluffy.

Add the egg yolks and vanilla extract then mix until combined. Scrape the bowl down and mix once more.

Dump in the dry mixture and mix on low until just combined. Scrape the bowl down one last time and mix for a few seconds more.

Transfer the dough onto a piece or plastic wrap and flatten into one or two disks. Wrap well and chill for about an hour.

Once you dough has chilled set oven to 350F and bring the dough out onto your counter  to warm up for a few minutes. Roll out to between 1/4 and 1/8 an inch on a lightly floured surface. Use a circle or scalloped cookie cutter to cut the dough and transfer to parchment or silicone-lined baking sheets. Re-roll any excess dough and cut or freeze for later.

Bake for about 8 minutes rotating pan halfway through. Allow to cool on baking sheet before assembling.

Once cool you can pipe or smear a dollop of dulce de leche onto the back of a cookie and sandwich to the bottom of another cookie. Roll in shredded coconut and repeat assembly for the remaining cookies.

These delicious, melt-in your-mouth Alfajores are a traditional South American sandwich cookie filled with dulce de leche and rolled in coconut. You'll love the play of textures and flavors in this tender, easy to make cookie!

RECIPE: https://preppykitchen.com/alfajores/

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Alfajores Cookies

Lemon souffles are light and zesty and make the perfect summer dessert.

Lemon Souffles Recipe

lemon zest

tbsp lemon juice (This was 2 lemons worth

unsalted butter

all purpose flour

white sugar

eggs (separated)

milk

Whipped cream and grated white chocolate

Preheat the oven to 350F/180C and spray four 6oz ramekins with cooking spray. Place into a 13x9 inch pan.

Place lemon zest and juice, melted butter, flour and 3tbsp of the sugar into a medium sized bowl and whisk until you have a smooth paste. Leave to one side.

Place the egg yolks into a medium sized bowl and the egg whites into a large bowl; a metal one is preferable for the egg whites.

Add the milk to the egg yolks and whisk until smooth. Gradually pour the milk mixture into the lemon/flour mixture, whisking as you go, until you have a smooth, well combined mixture. Leave to one side.

Beat the egg whites on high speed, with a hand mixer or your stand mixer fitted with a balloon whisk, until they just hold peaks and are just past the frothy stage. Gradually add the remaining sugar, while continuing to beat the egg whites. (A stand mixer makes this super easy!) Keep beating until the egg whites are glossy and hold their peak; this will take around 5 minutes in total.

Using a metal spoon, add a 1/4 of the egg white mixture into your milk/egg mixture and gently fold until combined. Repeat another 3 times until all of the egg whites are incorporated. Be very gentle when folding, you want to keep as much air in as possible and end up with a really light, airy and somewhat runny batter.

Divide the mixture between your ramekins, filling them just below full. I got 2/3 cup of mixture into each ramekin.

Pour boiling water into the 13x9 inch pan making sure the water level is just below halfway up the ramekins.

Place in the oven for 15-20 minutes, until risen, lightly golden around the edges and they feel springy to the touch.

Leave to cool in the pan for 15 minutes before serving with whipped cream and grated chocolate.

These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut

plain flour

corn flour

caster sugar

cognac

tsp vanilla extract

jar dulce de leche

desiccated coconut

Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a <a href="https://www.bbcgoodfood.com/review/best-stand-mixers">food mixer</a> or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge.

Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up.

Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.

These are Peruvian alfajores. Manjar blanco that is spiked with cinnamon is sandwiched in between two light shortbread cookies. The sides are rolled in powdered sugar. 

Alfajores Recipe

store bought dulce de leche

cinnamon

kosher salt

sweetened condensed milk

cinnamon ((optional))

all-purpose flour

corn starch (sifted)

sugar

salt

unsalted butter (at room temperature)

egg yolk ((optional))

To a medium bowl, add the store-bought dulce de leche, along with the cinnamon and salt. Mix until smooth and completely combined. Set aside. 

To Make the Manjar Blanco Short Cut:

Preheat the oven to 400 degrees F. Grab a small baking dish, a piece of foil and another larger baking dish that the smaller baking dish fits in.

Pour the sweetened condensed milk into the smaller baking dish and cover it with foil. Place the smaller baking dish in the larger baking dish and fill half way with water. We&#039;re going to be creating a water bath for the sweetened condensed milk to cook in. Transfer to the oven to bake for 1 hour to 1 hour and 15 minutes. You may need to re-fill it at the 45 minute mark since the water can evaporate.

Remove it from the oven and allow it to stand for about 15 minutes. This will cool it down so it&#039;s easier to handle.

Remove the foil from the baking dish and remove it from the water bath. Discard the cinnamon stick and pour the dulce de leche/manjar blanco into a glass or stainless steel bowl. Whisk it until it&#039;s smooth. This happens pretty quickly.

You can do this the day before if you like. This stays good in the fridge in an airtight container for up to two weeks. To temper the dulce de leche, transfer the container (with it&#039;s lid on and all) to a bowl with warm water. This will allow the dulce de leche to become smooth since the cold temperature from the fridge stiffens it quite a bit.

To Make the Manjar Blanco Short Cut #2:

To the medium bowl, whisk together the all-purpose flour, sifted corn starch, powdered sugar and salt. Set aside.&nbsp;

To the bowl of a stand-up mixer (you can also use a medium bowl and an electric hand-mixer), add the butter and vanilla paste or extract. Beat until smooth. Next, add the egg yolk and mix just until incorporated.&nbsp;

Add all of the flour mixture and slowly mix it together (being sure not to go too quickly or else the flour will fly out of the bowl), until combined, about 1 minute.&nbsp;

Scoop the dough out of the bowl and form it into a ball. Place it in the center of a sheet of plastic wrap and press it into about a 2-inch round. Wrap it tightly in plastic wrap and transfer to the fridge to chill for about 1 hour.&nbsp;

Preheat the oven to 350 degrees F.&nbsp;

When it’s done resting, in the fridge, transfer the dough to the center of a sheet of parchment. Place a sheet of parchment on top and roll it out slowly. (If it’s too cold, let it come closer to room temperature, about 10 minutes.) Roll it out until it’s about 1/2 to 1/4-inch thick.

Using a 3-inch cookie cutter, stamp out cookies, having them as close to each other as possible. Transfer the cookies (I found it easiest to use an offset spatula to pick up the cookies) to a parchment-lined baking sheet, spacing them about 2-inches apart. Transfer to the fridge to chill for about 10 minutes. Repeat until you work your way through all of the dough. I rerolled the dough about 2 more times.&nbsp;

Score the tops of the cookies with a tines of a fork. Transfer to the oven to bake for about 11 to 13 minutes, until the cookies are a bit firm to the touch but have zero color on the edges. These cookies are baked just until set. Allow to cool on the baking sheets until room temperature. 

To Make the Cookies:

When the cookies have cooled, flip half of the cookies on their opposite side. Transfer the manjar blanco to a piping bag with a piping tip attached (this part is optional). Pipe a round of manjar blanco on all of the cookies facing their opposite sides.&nbsp;

Alternatively, you could also spoon the manjar blanco onto each of the cookies and smooth it out (gently because the cookies are delicate) using a butter knife.&nbsp;

Top each of the cookies with another cookies and lightly press it down. Roll the sides in the sifted powdered sugar.&nbsp;Store in an air-tight container or bag for up to 3 to 5 days.&nbsp;

To Assemble the Alfajores:

https://content.jwplatform.com/videos/zd7mgf6e.mp4

Alfajores cookies are soft shortbread cookies filled with caramel-like dulce de leche, dipped in shredded coconut and powder sugar. These cookies are addictive and melt in your mouth delicious.

Alfajores Recipe (Dulce De Leche Sandwich Cookies)

Flour

Cornstarch

120 g Powder sugar

Baking powder

Butter

tsp Vanilla extract

tsp Kosher salt

27 tsp Dulce de leche

In a big mixing bowl, add the flour, cornstarch, salt, and powder sugar. Mix with a whisk until combined and set aside.

Into a big mixing bowl, or in a bowl of a stand mixer, add the room temperature butter, and cream it for 2-3 minutes or until it’s creamy and light in color.

Add the egg yolks, and vanilla extract. Cream the butter until the mixture is creamy and light.

Add half of the dry ingredients and mix until almost combined. Add the other half of the dry ingredients and add the baking powder. Mix until the mixture is just combined and you cant see pockets of flour.

Divide the dough in half and cover each dough square with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight but it’s not a must.

After letting the dough chill in the fridge for at least an hour, take one dough half out of the fridge. Start rolling the dough on a floured clean surface to about 1/4 inch thick.

Cut into circles with a round cutter, we use a small one, but you can make them bigger. Carefully transfer the cookies onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 11-12 minutes or until the edges are turning golden.

Let the cookies cool to room temp and fill each cookie with about 1 tsp of dulce de leche. Dip each cookie in the shredded coconut if needed and serve!

https://www.youtube.com/watch?v=paDau0ClW9g

Alfajores cookies are soft shortbread cookies filled with caramel-like dulce de leche, dipped in shredded coconut and powder sugar. These cookies are addictive and melt in your mouth delicious.

Recipe: https://richanddelish.com/alfajores-recipe/

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Alfajores Recipe (Dulce De Leche Sandwich Cookies) | How to make alfajores cookies

Dulce de Leche Cookies are a shortbread sandwich cookie with dulce de leche - they're like alfajores cookies - delicate and sweet and the perfect easy caramel sandwich cookie recipe.

Dulce de Leche Cookies Recipe

½ cups (339 grams) unsalted butter softened (3 sticks)

(113 grams) powdered sugar

(372 grams) all-purpose flour

In a large bowl with a hand or a stand mixer, cream butter and powdered sugar until smooth.

Add vanilla and salt, then mix until smooth.

Add flour, 1 cup at a time, mixing between each addition until completely mixed.

If dough is too sticky to roll at this point, chill for 20 minutes.

Otherwise, divide dough in half. Roll each half out to 1/4-inch thick between two pieces of wax paper or parchment paper.

Chill at least 2 hours or up to overnight.

Preheat oven to 350°F. Line 3 cookie sheets with parchment paper or silicone baking mats.

Cut circles of dough, re-rolling as needed. I used an approximately 2-inch round cookie cutter. You can also cut them into squares or any size/shape.

These don’t spread, so you don’t need to space them more than an inch or two on the cookie sheets. Bake for about 14-18 minutes (depending on size of cookie and thickness) until they start to get golden around the edges.

Once cooled, turn half of the cookies upside down and fill each with about 1-2 tablespoons of dulce de leche, topping with an additional cookie to form a sandwich. Tip: Place your dulce de leche in a plastic bag or piping bag and pipe onto each cookie to make filling them easier.

Store in an airtight container for up to 3 days or freeze for up to a month.

Serving suggestion: dust with powdered sugar for a pretty look.

Te mostramos cómo hacer los clásicos, tradicionales y deliciosos Alfajores de Maicena con Dulce de Leche! Los alfajores en Argentina son un ícono de las golosinas, existen de todos los sabores y todas las manera imaginables (chocolate, con fruta, mousse, glaseado, etc) pero hay uno que es el más tradicional de todos… el “Alfajor de Maicena”!!

Alfajores de Maicena, receta paso a paso!

Manteca 100 Gr. (Mantequilla)

Harina de Trigo “0000” 100 Gr.

Maicena 200 Gr. (Almidón de Maíz)

Azúcar Impalpable 100 Gr. (Glas)

Polvo de Hornear 10 Gr.

Esencia de Vainilla 1 Cda.

Cognac 1 Cda. (opcional)

Ralladura de Medio Limón

Pizca de Sal

Dulce de Leche 400 Gr.

Coco Rallado c/n

En un bowl, colocar la Manteca (pomada) junto con el Azúcar Impalpable y batir hasta que se vuelva una crema.

Agregar los Huevos y batir para incorporar.

Agregar el Cognac, Esencia de Vainilla, la Ralladura de Limón y batir nuevamente para incorporar.

Agregar de a poco todos los ingredientes “secos”, Harina, Maicena, Polvo de Hornear y Sal.En lo posible utilizar un Tamiz para poder incorporarlos mas fácil y evitar grumos.

Mezclar bien hasta incorporar los ingredientes y formar una masa pareja.

Envolver la masa con film plástico y refrigerar por 30 minutos aproximadamente.La masa debe enfriarse para poder trabajarla más fácil.

Espolvorear un poco de harina sobre la mesada y sobre la masa, luego con la ayuda de un palo estirar la masa hasta lograr un espesor de aproximadamente 5 milímetros.

Con un cortante de 5cm de diámetro, cortar círculos de masa y colocarlos sobre una fuente para horno.Precalentar el horno a 180ºC.

Hornear durante 5 a 8 minutos a temperatura media (180ºC).Las “tapitas” no se deben dorar, tiene que estar cocidas pero blancas.Es normal que en la superficie se hagan algunas grietas durante la cocción.

Retirar del horno y dejar enfriar por completo.

Colocar el Dulce de Leche (en lo posible tipo “repostero” porque tiene mayor consistencia) en una manga pastelera, cubrir el interior de una “tapa” con Dulce de Leche (ni mucho, ni poco, más o menos debe tener el mismo espesor de la tapa).Colocar otra tapa encima y hacer un poco de presión para emparejar.Luego, pasar los bordes del alfajor por Coco Rallado hasta que quede bien cubierto.

Listo!! Ya están armados nuestros Alfajores de Maicena para disfrutarlos como corresponde!!

Me encantaron, hoy los hice para el cumple de mi hermana y quedaron geniales. no quedó ni uno!!
Muchas gracias por compartir estas recetas tan lindas y detalladas

Los acabo de hacer..quedaron deliciosos mi nene se come las tapitas solas 😊
Gracias x la receta super facil y bien explicada

Hola no se pero la masa me salio como muy gomosa es normal, yo le agregue un poco mas de fécula luego lo guarde a la heladera, ya veremos el resultado.

Excelente receta!! No consumo gluten y sustití la harina 0000 por premezcla apta para celíacos, quedó un espectáculo, congelé algunos para tener reserva, un manjar!! Muchas gracias!

Buscando recetas para hacer alfajores de maicena y llegué a esta: probé de hacerlos y, para ser la primera vez, quedaron espectaculares..!! tendré que volver a repetirlos..!!!
Gracias por tan buena receta..!!

Me gustaron mucho, pero me pareció que quedaron muy redonditos como si tuvieran una pancita, me gusta más cuando quedan planos, pero el sabor si estaba perfecto, la galletita se deshace al primer bocado😋😋

Me encantó, quedaron buenísimos!!!! Muchas gracias

La hice!!! Era mi primera vez y quedaron espectaculares, mi hijo pequeño y yo te agradecemos por compartir la receta, gracias!!!

Hice para vender y todos los amaron, mil gracias 🙌🏻❤️

Me salieron geniales. Muy linda receta .. les agradezco.

Me salieron exquisitos. El toque de cognac cambia todo

Es la primera vez que hago alfajores de maicena. Y seguí esta receta!! Excelente!!

Me encantó la receta. La prepare y quedaron buenísimos. Los mejores que he hecho. Me caso con esta receta. Jajajajaja

La primera vez que hago alfajores de maicena y me salieron hiper ricos!! Buenísima receta!!

Muchas gracias por la receta sencilla y fácil de seguir, nunca antes había hecho alfajores de maicena y estoy muy feliz con el resultado.
Sólo tuve una pequeña complicación, que mi mesada es de granito y se me complicó despegar la masa una vez plana, opté por hacerlo sobre papel encerado para hornear y resultó perfecto.
Saludos desde Nueva Zelanda!

Hola, muy buena la receta, quería consultarte si hay que poner manteca en la asadera, porque van 2 veces que hacemos 2 asaderas y la primera se nos pegan y al sacarlos se rompen.

Te cuento hice la receta hace dos días ,mi suegro cumplió 95!Le encantan los alfajores de Maizena ,con tu excelente receta hice una torta alfajor ,salió inmejorable .
Gracias 
Estela

Muchas gracias por la receta los hice y la verdad quedaron riquísimos...

La hice hace un par de semanas y Me quedaron geniales, gracias por la receta! Ahora voy a volverlos a hacer, ya por segunda vez!

https://www.youtube.com/watch?v=s8tm2U4dOdY

Alfajores de Maicena - CUKit!

Recipe for making homemade alfajores or dulce de leche sandwich cookies. These Latin American cookies are made with all purpose flour, cornstarch, butter, baking powder, egg yolks, sugar, lemon zest, milk, and vanilla. They are filled with caramel and decorated with coconut or icing sugar.

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