alfajores recipe

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)

vanilla extract

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

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

Super delicate, soft, and crumbly, my South American Alfajores recipe makes cookies that melt in your mouth!

South American Alfajores Recipe

½ cups (7½oz/213 grams) all-purpose flour

baking powder

baking soda

(12 ounces 350 grams) dulce de leche

(1½ oz/43 grams) shredded coconut ((unsweetened))

With an electric mixer beat the butter and sugar until light and fluffy.

Add in egg yolks and vanilla and beat until fully combined.

In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt, and then gradually add this mixture to the wet ingredients until fully incorporated, taking care not to overmix.

Form the dough into a flattened disc, wrap and refrigerate until chilled and firm, about 2 hours.

When ready to bake, preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.

On a floured surface, roll out the dough to a 1/8-inch (3mm) thickness, cut rounds using a 2-inch (5cm) cutter, and place on the prepared baking sheets. Reroll any scraps. Refrigerate the cut cookies for 15 minutes to keep them from overspreading, then

Bake for 7-10 minutes, or until the cookies are slightly golden brown at the edges. Let cool completely on wire racks, and then flip half of the cookies over.

Place the shredded coconut in a shallow bowl or plate. Set aside.

Spread about 1 teaspoon of dulce de leche on the flipped halves and then very gently sandwich with the top halves until the filling starts to ooze out. Roll the edges in the shredded coconut.

Store cookies in an airtight container at room temperature for up to 3 days

I've been trying out some alfajores recipes and think I've finally found my go-to! I followed the recipe as written, plus the addition of some lemon zest to add a hint of citrus flavour. The dough is crumbly, but it comes together as you roll it. The texture and flavour are excellent.

Thank you so much for sharing your recipe!!!
This little guys are insane delicious and very easy to make!!!
I grew up eating them, they were a special treat for me and my siblings every afternoon after school with a cup of cafe con leche. And without any doubt, they are a South American treat, very popular in Argentina as they also are in Uruguay, Paraguay, Peru, Chile, Ecuador, Bolivia, Colombia, Venezuela, Brazil, Spain, even in the Philippines and the Middle East which is from where they comes from originally.

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