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    Home » Recipes » Dessert

    Alfajores with Dulce de Leche (Cookies with Dulce de Leche filling)

    June 12, 2014 By Darlene at International Cuisine

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    Alfajores are absolutely delicious and worth the time to make. Cornstarch is used in the batter resulting in a light fluffy cookie. Of course if you have never tried Dulce de Leche you are in for a real treat, that is the filling that holds these cookies together. A perfect way to end your Asado!

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    5 from 1 vote

    Alfajores with Dulce de Leche (Cookies with Dulce de Leche filling)

    Course Dessert
    Cuisine Argentina
    Servings 12
    Author International Cuisine

    Ingredients

    • ¾ cup all-purpose flour
    • 1 cup cornstarch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 8 tablespoons unsalted butter at room temperature
    • 1/3 cup sugar
    • 2 egg yolks
    • 1 tablespoon brandy
    • ½ teaspoon vanilla extract
    • 1 cup Dulce de Leche
    • Powdered sugar to sprinkle
    • For the Dulce de Leche filling:
    • 1 14- oz can or sweetened condensed milk
    • ¼ teaspoon salt

    Instructions

    • For the Dulce de Leche filling
    • Heat oven to 425 degrees and placing a rack in the middle of the oven
    • Pour milk into a glass pie plate and sprinkle with salt.
    • Cover tightly with aluminum foil and place in a roasting pan with hot water to reach halfway up the sides of the pie plate.
    • Bake for 1 hour
    • Remove the roasting pan from the oven and remove the pie plate
    • Uncover the pie plate, taking care not to burn yourself and whisk the mixture until smooth
    • Replace the foil, return the pie plate to the roasting pan and add hot water as necessary to remain halfway up the side of the plate.
    • Put back in the oven.
    • Continue to bake for about another 1½ hours until the color becomes a caramel color.
    • Remove from over, let cool, remove the foil and whisk again until smooth.
    • Set aside for the cookies.
    • Keep extra in the refrigerator of up to one week.
    • For the Cookies:
    • In a medium bowl, whisk together the cornstarch, flour, baking powder, baking soda and salt.
    • In a separate bowl, using a mixer on medium mix together the butter and sugar until it is light and fluffy. Add in the egg yolks one at a time, the brandy, and vanilla.
    • Start slowly adding in the flour mixture until incorporated, taking care not to over mix.
    • Turn the dough onto a piece of plastic wrap and shape into a smooth disk, wrap it tightly and let sit for one hour in the refrigerator.
    • Preheat the oven to 350 degrees
    • Line two cooking sheets with parchment paper
    • Remove the dough from the refrigerator and lightly flour your work surface.
    • Lightly flour the top of the dough
    • Roll out to ¼ inch thick, do not be considered if it cracks, you can easily patch it together.
    • Stamp out 24 rounds using a plain or fluted 2” round cutter, reroll the dough as necessary.
    • Place 12 cookies ½ inch apart on each prepared cookie sheet and bake 1 sheet at a time on the middle rack.
    • Bake for 12-14 minutes (Cook until just firm and slightly golden on the bottom, the top will remain light.)
    • Transfer to a wire cooling rack
    • Once completely cool, flip half the cookies upside down and gently spread with about 2 teaspoons of Dulce de Leche. Place another cookie on top to make a sandwich.
    • Sprinkle with powdered sugar before serving.

     

     

    More Argentina

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    • Empenadas- Zapalla y Queso de Cubra (A butternut squash and goat cheese empenada)
    • Enselada de Palmitos de Primavera (Hearts of Palm Salad)
    • Chimichurra Sauce
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    Filed Under: Argentina, Dessert, Recipes

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