Alfajores with Dulce de Leche (Caramel Filled Cornstarch Cookies)
I grew up eating these delicate, crumbly confections. The recipe is by Petrona C. De Gandulfo, a late Argentine cooking teacher, author, and tv personality. The cookies can be made ahead, stored in the refrigerator or freezer. Other jams, like quince or apple, can be used instead of dulce the leche. They are very sweet, so they go exceptionally well with strong black coffee or espresso.
#alfajor #cookies #caramel #coconut #cornstarch #maizena #Argentina #sweet #treat #dessert
Alfajores with Dulce de Leche (Caramel Filled Cornstarch Cookies)
I grew up eating these delicate, crumbly confections. The recipe is by Petrona C. De Gandulfo, a late Argentine cooking teacher, author, and tv personality. The cookies can be made ahead, stored in the refrigerator or freezer. Other jams, like quince or apple, can be used instead of dulce the leche. They are very sweet, so they go exceptionally well with strong black coffee or espresso.
#alfajor #cookies #caramel #coconut #cornstarch #maizena #Argentina #sweet #treat #dessert
Cooking Instructions
- 1
In a medium bowl combine cornstarch, flour, baking powder and baking soda. Set aside.
- 2
In a separate bowl beat butter. Add sugar and beat.
- 3
Incorporate egg yolks one by one, beating after each addition. Add cognac, vanilla, and zest.
- 4
Slowly incorporate the dry ingredients.
- 5
Preheat oven to 350F.
- 6
Roll dough to 1/4 inch on a surface dusted with cornstarch.
- 7
Using the rim of a glass (I prefer champagne glasses for bite-size alfajores), cut medallions and place them on a cookie sheet lined with parchment paper.
- 8
Bake for 11 minutes. Let cool completely.
- 9
Spread dulce de leche on one cookie and place another on top. Squeeze lightly.
- 10
Spread a bit of dulce de leche around the assembled alfajor and roll on shredded coconut.
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