Alfajores (Dulce de Leche Sandwich Cookies)
Alfajores (Dulce de Leche Sandwich Cookies) might be just the side dish you are searching for. This recipe makes 12 servings with 163 calories, 1g of protein, and 8g of fat each. For 52 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. This recipe from Serious Eats has 68 fans. Head to the store and pick up unsalted butter, baking soda, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. With a spoonacular score of 2%, this dish is improvable. Alfajores | Dulce de Leche Sandwich Cookies, Alfajores – dulce de leche sandwich cookies, and Alfajores (Dulce de Leche Sandwich Crème Cookies) are very similar to this recipe.
Servings: 12
Ingredients:
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon brandy or cognac
1/4 cup confectioners' sugar
1 1/4 cups cornstarch
1 (13.4-ounce) can dulce de leche
2 large egg yolks
1/4 teaspoon salt
6 tablespoons sugar
4 ounces (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
Equipment:
baking paper
baking sheet
oven
spatula
bowl
plastic wrap
rolling pin
wire rack
Cooking instruction summary:
Procedures 1 Adjust oven rack to middle position and preheat oven to 325°F. Line rimmed baking sheet with parchment paper. 2 Sift together cornstarch, flour, baking powder, baking soda, and salt. 3 With mixer on medium speed, beat sugar and butter until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each addition. Add brandy and vanilla. Scrape sides and bottom of bowl with rubber spatula as needed. 4 Sift cornstarch mixture over butter mixture and combine with rubber spatula until dough comes together (mixture will be crumbly). Shape mixture into ball, cover loosely with plastic wrap (See Notes), and let rest at room temperature for 30 minutes. 5 Dust clean, dry work surface with flour. Rub rolling pin with flour. Roll dough to a thickness of 1/4 inch. Using a 2- or 2 1/2-inch round cutter, cut out cookies and arrange on prepared baking sheet, spacing them about 1 inch apart. (See notes.) 6 Bake until cookie edges begin to turn light golden, about 12 minutes. Alfajores should be mostly white. 7 Transfer baking sheet to cooling rack and cool completely, about 30 minutes. Once cooled, spread half the cookies with about 1 tablespoon dulce de leche. Cover with remaining cookies. Dust with confectioners’ sugar. Serve.
Step by step:
1. Adjust oven rack to middle position and preheat oven to 325°F. Line rimmed baking sheet with parchment paper.
2. Sift together cornstarch, flour, baking powder, baking soda, and salt.
3. With mixer on medium speed, beat sugar and butter until light and fluffy, about 2 minutes.
4. Add egg yolks, one at a time, beating well after each addition.
5. Add brandy and vanilla. Scrape sides and bottom of bowl with rubber spatula as needed.
6. Sift cornstarch mixture over butter mixture and combine with rubber spatula until dough comes together (mixture will be crumbly). Shape mixture into ball, cover loosely with plastic wrap (See Notes), and let rest at room temperature for 30 minutes.
7. Dust clean, dry work surface with flour. Rub rolling pin with flour.
8. Roll dough to a thickness of 1/4 inch. Using a 2- or 2 1/2-inch round cutter, cut out cookies and arrange on prepared baking sheet, spacing them about 1 inch apart. (See notes.)
9. Bake until cookie edges begin to turn light golden, about 12 minutes. Alfajores should be mostly white.
10. Transfer baking sheet to cooling rack and cool completely, about 30 minutes. Once cooled, spread half the cookies with about 1 tablespoon dulce de leche. Cover with remaining cookies. Dust with confectioners’ sugar.
11. Serve.
Nutrition Information:
covered percent of daily need
