Name: Alfajores
Cook time: 10800 s
Total time: 10800 s
Yield: 20-25 cookies
Ingredients: For the cookies:; 300 gr cornstarch; 200 gr AP flour; 180 gr soft butter; 180 gr sugar; 15 gr baking powder; 1/2 Zest of lemon; 3 free range eggs; 7 gr vanilla; For the dulce de lece:; can Concentrated milk; For the coating:; Shredded coconut

BENGINGI

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Alfajores

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3 h 0 min

0.0

(3)

Alfajores...what an addictive cookie! If you've never tried it before this is the time to make you own and enjoy this magic! These cookies have a particular texture - crisp thin crust and a soft crumb that just hugs your tongue! What makes this cookie soft like a cloud is the cornstarch. The more cornstarch in the dough- the softer the cookie. I used 60% cornstarch in the flour mix but you can even bring it up to 80% for a softer result. Another very exciting part of this recipe is the dulce de lece. It is so simple! You must make your own. Simply start by boiling a can of Condensed Milk for up to 3 hours. In this process the milk will caramelize in the can (I know, totally wild!). This will result in a caramel color and sweeter flavor. The traditional Argentinian technique of making dulce de lece is even more fascinating - using marbles while the milk cooks. It's a wonderful technique I have to try very soon. Guys I'm very excited for you to make your own Alfajores. It is such a joyful experience!

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Ingredients

For the cookies:

300 gr cornstarch

200 gr AP flour

180 gr soft butter

180 gr sugar

15 gr baking powder

½ Zest of lemon

3 free range eggs

7 gr vanilla

For the dulce de lece:

Concentrated milk

For the coating:

Shredded coconut

Directions

Step 1

Prepare the dulce de lece spread- remove the sticker from the can, and place the concentrated milk can in a pot and cover with water.

Concentrated milk

Step 2

Bring to boil, and keep cooking it on low heat for 2-3 hours (2 for a light color, 3 for dark).

Step 3

Make the cookies- In a bowl add the sugar and the butter. Using a hand-mixer whisk until the mixture gets smooth and fluffy (about 2 min).

180 gr sugar

180 gr soft butter

Step 4

Add the vanilla and the lemon zest.

7 gr vanilla

½ Zest of lemon

Step 5

Add one egg at a time. Whisk until incorporated in the batter. Repeat with the rest of the eggs.

3 free range eggs

Step 6

Sieve in the corn starch, flour and baking powder.

300 gr cornstarch

200 gr AP flour

15 gr baking powder

Step 7

Using a spatula- fold the dry ingredients in the mix. Don't over-mix it, we don't want to develop gluten strength which will result in hard and dense cookies.

Step 8

Wrap the dough and place in the fridge for at least 2 hours, up to a day.

Step 9

On a floured surface, using a rolling pin, open the dough to a 1/2 cm thickness.

Step 10

Score with a little cup small round cookies and place them on a baking tray.

Step 11

Place the cookies (still raw) in the fridge for 15 min. It will help the butter in the cookies to consolidate and will result in fluffier cookies.

Step 12

In the meantime- preheat your oven to 350F or 180C.

Step 13

Bake the cookies for 10-12 min.

Step 14

Let the cookies to cool down completely.

Step 15

Then spread the dulce the lece on one side of the cookies and close with another one like a sandwich.

Step 16

Dip the sides of the Alfajores in the shredded coconut to coat it and give these cookies their traditional look.

Shredded coconut

Step 17

Share it with your family, friends and neighbors. They will love you more.

Step 18

YASSS!

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