Alfajores

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Alfajores are soft, tender sandwich cookies. We think they're perfect with either dulce de leche (as is traditional) or nutella for a chocolatey hazelnutty twist.

Yields approximately 41 sandwiches.

EQUIPMENT

  • Oven, preheating to 350* F
  • A set of measuring cups or food scale
  • A set of measuring spoons or food scale
  • Baking Sheets lined with Parchment paper (or silpats, if you're into those)
  • An electric mixer with a paddle attachment OR a sturdy bowl and spoon and strong arms.
  • A large and small bowl (or two large and one small if you're not using a mixer)
  • A rolling pin
  • Rubber Spatula
  • pastry bag (or plastic baggie with a corner cut off)

 

INGREDIENTS

DRY:

  • 250 grams (2 cups + 2.5 tsp) all purpose flour
  • 250 grams (2.5 cups) powdered sugar (also referred to as 10x or confectioners sugar)
  • 300 grams (2.5 cups) corn starch
  • 3 tsp baking powder

WET:

  • 250 grams (14 tbsp or 1 stick + 6 tbsp) unsalted, room temperate butter
  • 3 eggs (1 full egg, two yolks)

COATING & FILLING:

  • Dulce de leche or nutella
  • Additional powdered sugar for sprinkling

DIRECTIONS

  • In a bowl, add all your dry ingredients and swish together with a fork or whisk
  • In a second, larger bowl (or your mixer bowl), mix your butter and sugar until fluffy.
  • Add the egg and yolks to your sugar mixture and mix until well combined.
  • Once your "wet" mixture is nice and fluffy, pour in your dry mixture and SLOWLY combine it until just mixed. There should be no flour clumps in the bottom of your bowl. If you over mix it, you will make tougher cookies so feel free to do the last bits by hand.
  • Scrape down the sides of your bowl with your spatula and gather the dough in a ball.
  • Sugar your table with confectioners sugar and roll the dough to approximately 1/4" thick.
  • Cut cookies out with a 2" round cookie cutter and gently place them on a baking sheet.
  • Bake for 6-10 minutes or until starting to brown slightly. You should be aware that all ovens lie so go by your instincts and how the cookie looks versus the timer. They should be tender when done but not raw.
  • Once your cookies are done, let them cool completely before sandwiching them with your filling of choice.
  • For additional wonderfulness, sprinkle confectioners sugar on top of finished alfajores.

Enjoy!

PS: I am happy to tell you that this will not turn into one of those recipe blogs that have you scrolling through pages and pages of story just to get to the recipe. You're welcome. ;-)

 

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