ALFAJORES RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD
These melt-in-the-mouth shortbread-like cookies originate from South America and are filled with dulce de leche and rolled in desiccated coconut
Provided by Sophie Godwin – Cookery writer
Categories Snack, Treat
Total Time 1 hours 5 minutes
Prep Time 45 minutes
Cook Time 20 minutes
Yield makes 30
Number Of Ingredients 11
Steps:
- Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer 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.
Nutrition Facts : Calories 157 calories, FatContent 7 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 9 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.1 milligram of sodium
ALFAJORES RECIPE - NYT COOKING
Popular all over Latin America, dulce de leche confections called alfajores come in many varieties. In this popular version, delicate, crumbly butter cookies are sandwiched with a thick layer of dulce de leche before being rolled in coconut. They are petite yet decadent morsels that go particularly well with strong black coffee to cut their creamy richness. You can make the dulce de leche a week ahead (store it in the refrigerator) and the cookies 5 days ahead (store them in an airtight container at room temperature). Once sandwiched together, the cookies will keep in a sealed container in the refrigerator for 3 days, but are best eaten within 24 hours of filling.
Provided by Melissa Clark
Total Time 4 hours
Yield About 50 cookies
Number Of Ingredients 13
Steps:
- Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening.
- In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla.
- In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together.
- Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours.
- Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely.
- In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.)
- Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.
Nutrition Facts : @context http//schema.org, Calories 125, UnsaturatedFatContent 1 gram, CarbohydrateContent 18 grams, FatContent 5 grams, FiberContent 0 grams, ProteinContent 2 grams, SaturatedFatContent 3 grams, SodiumContent 35 milligrams, SugarContent 10 grams, TransFatContent 0 grams
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BEST ALFAJORES RECIPE - HOW TO MAKE ALFAJORES - DELISH
From delish.com
Total Time 1 hours
Category nut-free, vegetarian, Christmas, baking, dessert
- Preheat oven to 350° and line 2 large baking sheets with parchment. In a large bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. In another large bowl, using a hand mixer, beat butter, sugar, and lemon zest together. Add egg yolks and vanilla and beat until combined. Add dry ingredients and beat until dough comes together. You should be able to squeeze the dough and it holds together at this point. Lightly flour surface and dump dough onto counter. Form into a smooth ball, then divide in half. Working with one half at a time, roll dough out to ¼” thick. Use a 2 ¼” round cookie cutter to cut out dough and place on prepared baking sheet. Repeat with second half of dough. Gather scraps and shape back into a smooth ball, then re-roll and cut out rounds. Place sheet trays in freezer until dough is frozen, at least 15 minutes. Bake frozen dough for 8 minutes, cookies will still be a little soft and won’t have gained much color. Let cool completely. Flip half of the cooled cookies over and spread with dulce de leche. Top with remaining cookies. Roll the sides in shredded coconut.
BEST ALFAJORES RECIPE - HOW TO MAKE ALFAJORES - DELISH
From delish.com
Total Time 1 hours
Category nut-free, vegetarian, Christmas, baking, dessert
- Preheat oven to 350° and line 2 large baking sheets with parchment. In a large bowl, whisk together cornstarch, flour, baking powder, baking soda, and salt. In another large bowl, using a hand mixer, beat butter, sugar, and lemon zest together. Add egg yolks and vanilla and beat until combined. Add dry ingredients and beat until dough comes together. You should be able to squeeze the dough and it holds together at this point. Lightly flour surface and dump dough onto counter. Form into a smooth ball, then divide in half. Working with one half at a time, roll dough out to ¼” thick. Use a 2 ¼” round cookie cutter to cut out dough and place on prepared baking sheet. Repeat with second half of dough. Gather scraps and shape back into a smooth ball, then re-roll and cut out rounds. Place sheet trays in freezer until dough is frozen, at least 15 minutes. Bake frozen dough for 8 minutes, cookies will still be a little soft and won’t have gained much color. Let cool completely. Flip half of the cooled cookies over and spread with dulce de leche. Top with remaining cookies. Roll the sides in shredded coconut.
8 EASY TRUFFLE RECIPES - THE COOKING FOODIE
From thecookingfoodie.com
Reviews 4
Category Christmas Dessert Recipes, No-Bake Desserts, Desserts, Easy Recipes
Cuisine World
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