Feb 22, 2015

Sunday's Recipe: Alfajores

When I visited my boyfriend in Argentina a couple of years back, he told me about some cookies he got addicted to ever since he had his first bite. He was talking about alfajores, which are sandwiched cookies filled with delicious dulce de leche (sort of like milk jam that tastes like caramel). These are known in many countries of South America aside of Argentina such as Bolivia, Chile or Uruguay. During my short stay there I've tasted a lot of different ones, some coated with chocolate, some only filled with dulce de leche with a note of coconut. So naturally he requested I'd make these once we got home ... but then life got in the way and almost three years later a friend of ours brought us a jar of dulce de leche straight from Argentina. I thought to myself, that it's now or never...

Let's make some Alfajores, shall we?

Ingredients for the cookies: 
250 g cornstarch
200 g flour
1/2 teaspoon baking soda
2 tsp baking powder
150 g of sugar
200 g margarine or butter
3 egg yolks
1 tablespoon cognac
1 tablespoon vanilla - extract
zest of one lemon

Dulce de leche can be store-brought or home-made. Since I haven't tried that yet, I can't share any recipes for the filling.

How to: 

Mix the cornstarch, flour, baking soda and baking powder in a bowl. In a separate bowl, whip together butter and sugar and beat in the egg yolks one at a time until smooth and creamy. Add the cognac with the vanilla extract and lemon zest- Now sift the dry ingredients into the butter mixture until the dough comes together, it’s best to knead this with your hands. Form a ball, cover it with film and leave it in the fridge for about half an hour.

Preheat the oven to 180° C. Dust your work surface with cornflour. Next, take the dough from the fridge and roll it out until it’s about 0.5cm thick. I cut the circles with an espresso cup. Place them on a tray lined with baking sheet and let some space between.

Now it’s time to bake the cookies in the oven for about 10-15 minutes, until the dough has a very pale golden color. Let them cool before you fill them with dulce the leche to sort of glue them together. 
If you like, roll the edges in coconut flakes like I did below...

We really enjoyed these Alfajores, they almost tasted like the ones we ate in Argentina. Next time I'm going to roll the dough a little bit more because the cookies turned out to be quite thick. Also, while I'm at it, why not coat half of the batch with chocolate... Sounds good, doesn't it?

Oh and, if you liked our Turkey travel video I posted previously, you might want to check out the one from Argentina shot in 2012. You can catch a glimpse of me at 01:38 minutes. 



konni said...

Hallo Nesli!

Wollte die Kekse zu Ostern ausprobieren, habe jedoch noch eine Frage: Gehen die Kekse beim Backen auf und werden größer? Ich würde die Kekse nämlich gerne mit einen Schriftzug mit einem Keksstempel verzieren. Wenn die Kekse sehr aufgehen, würde man die eingestanzte Schrift nicht mehr erkennen.

Styleseeking Zurich said...

Liebe Konni

Habe Deine Frage leider zu spät gesehen, tut mir leid. Die Kekse gehen beim Backen auf und die Oberfläche bleibt auch nicht ganz glatt, wie man an den Fotos sehen kann. Ich glaube nicht, dass sich dieses Rezept für Deine Stempel eignet...

Herzliche Grüsse,


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