Alfajores con Dulce de Leche

Alfajores with Dulce De Leche

Time: About 40 minutes (but at least 3 hours total with rest time)

Serving Size: Approximately 20-30, depending on size.

Ingredients:

• 3/4 cup butter (1 1/2 sticks)

• 1 cup white sugar

• 1 egg

• 2 egg yolks

• 1 tsp. vanilla

• 2 tsp. lemon zest

• 1 1/2 cups corn starch

• 1/2 cup flour

• 1 tsp. baking powder

• 1 tbsp. cognac

Directions:

1. With a mixer, cream the room temperature butter and sugar on high speed for about 3 minutes.

2. Add the vanilla, lemon zest, egg, and yolks then mix well

3. Sift the corn starch, flour, and baking powder into the wet mixture and gently fold it in. Then mix in the cognac until incorporated.

4. Refrigerate the batter for at least 2 hours, or until is is stiff enough to roll.

5. When ready to bake, preheat the oven to 325 °F.

6. On a well floured surface, roll the dough to about 1/2 in thickness, then cut using a round cookie cutter.

7. Lay the cookies on a tray lined with parchement paper and bake for about 20-25 minutes, or until the edges begin to get golden.

8. Set cookies on a cooling rack and cool to room temperature.

9. Spread, or pipe, a layer of dulce de leche between two cookies and sandwich them together.

To Make Dulce de Leche:

1. Place an unopened can of sweetened condensed milk in a large pot, then fill with water to about one inch over the can.

2. Place the pot over high heat until the water begins to boil, then reduce heat to low and cover the pot. Allow to simmer for 2-3 hours. Check the water level every 20 minutes and top off as needed (the water must always be covering the can).

3. Optionally, add the can and water to a pressure cooker and cook for about 30-45 minutes.

Notes & Comments:

• Alfajores can be decorated for better presentation and additional flavor. Options include:

  • Sift a thin layer of powdered sugar over the cookies.

  • Drizzle or dip the alfajores in chocolate.

  • Roll the sides in coconut flakes.

• A serving size was not provided with this recipe. I found that a 2-inch diameter cookie cutter made 25 alfajores (50 cookies total).

• I found the dough to be very butter and sticky. It is essential to refrigerate well. I'd also recommend rolling the dough in batches, keeping the remaining dough in the refrigerator.

• If I make these again, I think I would add extra flour to the dough to help it come together a little better.

• I cooked the dulce de leche for 2 hours, and although it came out delicious, it was a little too soft and viscous, making it hard for the cookies to stay together at room temperature. I think cooking the can for 2.5-3 hours would create a darker and firmer dulce de leche.

• The lemon zest and vanilla can easy be adjusted to your liking.

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Receta Original

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ALFAJORES CON DULCE DE LECHE

¾ taza mantequilla 2 cdtas. ralladura de limón

1 taza azúcar blanca 1½ taza maicena

1 huevo ½ taza de harina

2 yemas 1 cdta. polvo royal

1 cdta. de vainilla 1 cda. de cognac

Bata la mantequilla con el azúcar. Añada la vainilla, limón, los huevos y las yemas batiéndolo hasta que esté bien unido todo. Añada la maicena cernida con la harina y polvos de hornear. Agregue el cognac y únalo todo bien. Deje reposar la masa diez minutos. Extienda la masa a media pulgada de espesor. Córtela con un cortador redondo. Colóquelos sobre tarteras engrasadas y hornéelos a 325 F aproximadamente 20 minutos o hasta que estén ligeramente doraditos. Déjelos refrescar y únalos de dos en dos poniéndole en el centro dulce de leche (latas de leche condensada hervidas aproximadamente hora y media o treinta minutos en olla de presión).