Alfajores (pronounced Alfa-hoar) are traditional South American shortbread cookies sandwiched with Dulce de leche though there are many modern variations with nuts, fruits, and chocolate.
These cookies came on my list to use up my homemade Dulche de leche. Actually an opened can of condensed milk started it all which made me take the sinful plunge. Once I had my share of the milky goey goodness, I started looking for recipes that could use it well. David Lebovitz's Dulche de leche Choco brownies came first and then I had to literally struggle and make my brain cells work hard to decide between Whoopie pies or Alfajores. Alfajores won and turned out a true winner. I was pleasantly surprised with the crispy, delicate and crumbly texture of cookies that made a perfect harmony with the sweet milky dulce de leche. It made a perfect pair and was devoured in no time.
I am a self-admitted big critic of my own bakes and very seldom proclaim my bakes to be good. But these cookies turned out a beautiful crisp batch and I was happy that I chose to bake them. Though I got just a bite as the cookies got over in no time, this definitely is a keeper cookie recipe for me with or without Dulche de leche. Originally brandy goes into binding them but I used curd. You may even use milk or plain water to bind.
A special thanks to my dear friend Sayantani who blogs from the famous A homemaker's diary. She gifted me with a cute egg mould, along with other things, which she got from Japan. Originally used to shape hard boiled eggs, meant for children, I used the backside of it to shape my cookies into an adorable bunny.
Ingredients: I reduced the recipe to 1/8 and yielded 6 sandwiched Alfajores (the number may vary with the size of your cutter)
- 3 1/2 tbsp cornflour
- 2 tbsp all purpose flour
- pinch of baking powder
- pinch of salt
- 2 tbsp butter, cold
- 1 tbsp powdered sugar
- 1 drop vanilla essence
- little curd for kneading
- 2 tbsp Dulche de leche, for filling
Preheat oven to 180 degree Celsius.
Put cornflour, all purpose flour, baking powder and salt in a bowl.
Add the cold butter and rub the flour mixture with it, blending it with your fingers.
Add powdered sugar and vanilla and mix.
Add little curd, a tsp a time, just to bind the mixture and knead to a dough like consistency.
Let the dough rest for 30 mins in the refrigerator.
Roll the dough to 1/8" thickness and cut in desired shapes with cookie cutters. I used a round cookie cutter and the backside of a rabbit shaped egg mould.
Place cookies on a parchment/butter paper lined baking tray.
Bake cookies for 10-15 mins or till they turn light brown.
Allow to cool to get crisp.
Spread a layer of Dulche de leche or any other filling on one cookie and top with another cookie.
- You can use any shaped cutter for these cookies.
- Experiment with other fillings like Nutella or even any flavoured jam.
- The unfilled baked cookies can be stored in an airtight container at room temperature for 3 days.
- Filled cookies are best eaten day the same day they are assembled, but can be kept at room temperature for 2 days.
Happy Alfajores Eating