Friday Treats: Alfajores

By 300 Sandwiches

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alfajoresLOI’ve learned to embrace cooking fails. They plague us all. But it’s about trying and trying again until something delicious emerges from the kitchen.

That’s what I did with alfajores.

I followed one recipe I found online to a T. But it waws just plain wrong—not enough flour for it to possibly form into dough and roll out into cookies. I tossed the buttery mix into the garbage before I went to work. But last night, after E made me a delectable dinner of swordfish and roasted tomatoes over spicy Israeli couscous, I tried again. I found a different recipe, this one from, to follow. Delish! Perfect dessert to snack on after dinner. Whipped up in an hour flat. (P.S.–I didn’t have time to make Dulce de Leche from scratch, so I subbed in Nutella for this batch. I plan on remaking for the weekend with DDL for a birthday I have to attend!)

It’s supposed to be a beautiful weekend in New York, so E and I will enjoy as many hours outdoors as possible. These little treats will be perfect with morning coffee on the patio. Happy Friday, y’all!

1 cup cornstarch
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons unsalted butter (1 stick), at room temperature
1/3 cup white sugar
2 large egg yolks
1 tablespoon pisco or brandy
1/2 teaspoon vanilla extract
1 cup Dulce de Leche, at room temperature
Powdered sugar, for dusting

In a medium bowl, combine corstarch, flour, baking powder, baking soda, and salt into large bowl. Whisk to combine.

In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Then, add egg yolks, brandy, vanilla extract into large bowl, and combine until well blended about another minute. Finally, add the flour mixture to the butter mixture and stir to combine, for about 30 seconds.

Lay out Saran Wrap, and place dough on Saran Wrap. Shape into a firm disk, wrap, and refrigerate for at least an hot to firm up dough.

Preheat oven to 350 degrees. Line a 13 X 9 baking sheet with parchment paper. Take dough out of refrigerator and roll out into 1/8 inch thick dough. Cut out 2 inch round cookies using a cookie cutter, and place in rows on baking sheet. Cook in oven for 12 to 14 minutes. Let cook on cooling rack or plate.

Turn over half of the cookies, and smear a teaspoon or so of dulce de leche on the cookies. Top with another cookie to make a sandwich. Dust with powdered sugar before serving. Makes about 12 sandwiches.

Recipe from this goodness.

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