(619) 505-7777

Baking In The Queen’s Kitchen: Alfajores

Baking In The Queen’s Kitchen: Alfajores

Alfajores are a traditional Argentinean dessert. They’re light and literally melt in your mouth. They are usually filled with dulce de leche but you can fill them with your favorite butter cream frosting and roll them in sprinkles, less traditional but way more fun!

With the cooler weather moving into San Diego, these will go perfectly with your cup of coffee in the morning or your hot chocolate or tea as you relax in the evening.

Alfajores

Ingredients:

1 2/3 C. all-purpose flour

2 ½ C. cornstarch

½ t. baking soda

2 t. baking powder

1 C. unsalted butter, softened

¾ C. sugar

3 egg yolks

1 t. vanilla rum

½ t. vanilla extract

½ t. lemon extract

2 t. lemon zest

1 12 oz. jar of dulce de leche or butter cream frosting

½ C. unsweetened shredded coconut or sprinkles of your choice

Instructions:

  1. Preheat oven to 350 degrees. Line baking sheets with parchement paper or silpats (silicone baking mats)
  2. Whisk together flour, cornstarch, baking soda and baking powder, set aside
  3. With a mixer, beat butter and sugar until light and fluffy
  4. Add egg yolks one at a time, allowing each yolk to blend into the mixture before adding the next
  5. Beat in rum, vanilla extract, lemon extract and lemon zest
  6. Gently fold in flour mixture with a spoon, making a crumbly dough.  When dough becomes cohesive enough, press together into a ball.  Wrap with plastic wrap and chill for 30 minutes to an hour
  7. Roll out dough using as little flour as possible, about ¼ inch thick.  Cut with a round or scalloped cookie cutter.  Continue pressing the dough together, rolling out and cutting until dough is gone
  8. Place cookies ½ inch apart on baking sheets; bake until set but not brown, about 7-10 minutes
  9. Remove cookies from sheets immediately and cool on wire racks
  10. Spread bottom of one cookie with 1 t. dulce de leche, then sandwich together with another cookie until caramel oozes out the side. If using buttercream, follow the same as the caramel.

Roll cookies in coconut or sprinkles and enjoy!