October 22, 2019

Easy Alfajores Cookies Recipe

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Looking for an easy alfajores cookies recipe? This is a classic Argentinian alfajores recipe that will not disappoint. These classic sandwich cookies actually originate from the middle east where the Spaniards acquired them and brought them to South American where they were first settled in Argentina.

Alfajores cookies are among the most popular desserts throughout South America. A stable in countries like Ecuador, Brazil, Peru, Colombia and Chili, you can find these ubiquitous yummy delicacies at local street vendors to grocery stores and gas stations, they even sell them at the airports.

What are Alfajores Cookies?

Alfajores cookies are a type of sandwich cookie filled with a thick caramel like filling called dulce de leche, the side are rolled and covered with coconut and the top lightly dusted with icing sugar.

Most South American countries add a twist to their recipes but the most popular is the Argentinean version which is made with a one to one ratio of all purpose flour and maizena flour (corn starch).

In a nut shell, the alfajores cookie is a hybrid of a shortbread cookie and cornstarch cookie. Although you can eat them once they are filled, most South american people prefer to eat them the following day when the sandwich cookie has softens due to water activity from the filling.

What is Maizena Flour?

Maizena is actually a popular brand from the United States that manufactures cornstarch and is the number recognized cornstarch brand in South America. It was first introduced to Mexico in the 1930’s and quickly became a favored household ingredient for the Hispanics.

Cornstarch is made by extracting the endosperm of the corn grain and then milled very finely. It can be used in many different applications from cooking to baking, it’s widely used as a thicken agent for custards, sauces and soaps. So just encase your wondering, you can use any brand type of cornstarch for this recipe.

What is Dulce De Leche?

Dulce de leche translated in English means sweet milk. It is a popular Latin American confection desert that is thick and creamy. It is prepared by heating and simmering sweetened milk or condensed milk for a period of time about 4 hours.

The water in the milk evaporates and the mixture thickens, it’s distinctive flavor is a result from the caramelization and mallard reactions that occurs during the slow cooking process. Some recipes add vanilla as an extra flavor but it is not needed.

What does Dulce de leche taste like?

Dulce de leche has a very pronounced sweetness and creamy milky note which gives it a unique flavor profile. In this recipe we will be adding the dulce de leche filling between two cookies but it can be used as a topping for ice cream, crepes, waffles and pancakes.

Can Dulce de leche be substituted with Caramel?

You can substitute the dulce de leche with caramel filling if you prefer but keep in mind that although both of them share similar characteristics like color and sweetness they are different in flavor and texture. Dulce de leche is a lot denser and thicker and than caramel not to mention that the way they are produced are very different. Caramel is made by cooking sugar until it caramelizes and turn brown, then ingredients like butter and milk are added to make into a filling while dulce de leche is made by cooking and reducing condensed milk.

Where to buy Dulce de leche?

You can easily find Dulce de leche at any grocery store or Hispanic specialty food store. To make this recipe easy we will be using the store bought dulce de leche but i will include a recipe for it just encase you have some time and would to make it from scratch.

How to make Dulce de leche from condensed milk?

Ingredients:

1 can sweetened condensed milk (14 ounces)

Instruction:

Fill a large pot with water and place sweetened condensed milk can on its side inside pot. The water is be about 3 inches above can.
Set stove setting to high heat and allow water to come to a simmer.
Reduce the stove heat to low and simmer for at least 3 hours.
Check your water level during simmering every 20 minutes adding boiling water when needed.
Remove the can with some tongs and place can onto a wired rack and cool for an hour or so.
Do not attempt to open the can while it’s hot, the dulce de leche can be pressurized while hot and spray which is a dangerous.
Once the dulce de leche can is completely cooled, open it and transfer the filling in a jar with an air tight lid.
You can store your dulce de leche at room temperature, it will keep well for two weeks. If you want a longer shelf life store your filling in the refrigerator, it will keep well for about a month.
The dulce de leche will thicken harder in the fridge, so you can heat it with a microwave with intervals of 20 seconds until melted to the consistency you want.
You also have the options of softening the dulce de lech using a double boiler.
Storing it at room temperature won’y require any heating.

How to make Dulce de leche from milk and sugar?

INGREDIENTS:

500 grams Homo Milk (4 cups)
250 grams granulated sugar (1 1/4)
2 grams baking soda ( 1/4 teaspoon)
4 grams natural vanilla extract ( 1 teaspoon)

Instructions:
In a medium saucepan add the milk, baking soda, sugar and vanilla
Turn your stove to medium heat and bring to a boil
Reduce the heat and simmer stirring every 10 minutes for about an hour and half
Once you notice the milk mixture starting to caramelize and become thick stir more frequently until a thick consistency is achieved.
Transfer to a separate bowl and let it cool.
Store in an air tight container.

How to make Alfajores Cookies?

Ingredients

250 gram corn starch ( 2 cups)
250 grams all purpose flour (2 cup)
8 grams baking powder ( 2 teaspoons)
150 grams granulated sugar (3/4 cup)
200 grams unsalted butter room tempeature
30 grams egg yolks
30 grams water ( 2 tablespoons)
4 grams vanilla extract ( 1 teaspoon)
200 grams sweetened coconut in a bowl for topping
100 grams Icing sugar for topping
1 can Store bought Dulce de Leche

Instructions

In a bowl add the all purpose flour, cornstarch, baking powder and salt and blend dry ingredients with a paddle or whisk and put aside.
In a mixing bowl add the butter and sugar and cream using a paddle or hand mixer until smooth and creamy.
Add the egg yolks, water and vanilla and continue to mix until well combined.
Add in the flour mixture and mix just until the alfajore cookie dough comes together.
Place the cookie dough onto a floured working surface and sheet down using a rolling pin until about 6mm thickness.
Using a round 2 inch cookie cutter, cut out discs and place them onto baking tray lined with parchment paper.
Pre heat your oven to 180C ( 360F) and bake the cookies for approximately 8-10 minutes.
Remove from the oven once the top starts to get some color. Color should still be white.
Cool cookies on cookie rack or baking tray.
Filling Your Alfajores Cookie:
Fill one side of the cookie with dulce de leche and place other cookie on top gently pressing then both together.
Roll the sides with coconut and place on top plate
To help stick the coconut, add a bit of dulce de leche to the sides of the cookie.
Shift icing sugar on top and serve.