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Alfajores
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4.8 stars stars based on 58 reviews - 97% would make this again
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An almond-flavored shortbread sandwich cookie with a rich caramel filling in the middle. Popular in South American countries.
Makes about 24
For the cookies:
1-1/2 cups unsalted butter
1 cup confectioners' sugar
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1/3 cup ground almonds (can be ground in a food processor)
3 cups unbleached all-purpose flour
For the filling:
2 cups firmly packed brown sugar
1 cup half & half or light cream or evaporated milk
3 tablespoons unsalted butter
1/2 teaspoon vanilla extract
To make the cookies:
Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground almonds and flour. Wrap and chill 30 minutes. (If you chill longer, you have to let the dough warm up a bit before it can be rolled. Or, do what professional pastry chefs do: whack it with a rolling pin until it becomes more malleable).
Mealwhile, make the filling:
In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. This wipes away grainy sugar crystals. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat - let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla. (Heat to loosen or add additional cream). If mixture is too thin, add in confectioners' sugar.
To bake the cookies:
Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350 F for 12-14 minutes. Cool baking sheets
between batches. Cool cookies on wire racks.
To assemble Alfajores:
Spread some caramel filling on a cookie. Top
with another cookie and press together nicely. Be careful, these are fragile. Dust tops with confectioner's sugar.
Reviews of Alfajores:
6-15 of 58 reviews << Previous - Next >>
Isabella in Georgia May 5, 2011
Would make this again.
My aunt makes these every year for my dads birthday, they are delicious absolutely delicious! 5 stars
CurlyPR in Puerto Rico Oct 13, 2010
Would make this again.
This is an amazing cookie. One of my students made this cookie for a food festival we had in class and everyone love it. 5 stars
Jamie in Kansas City Jun 27, 2010
Would make this again.
I've tried a couple recipes for alfajores and this is by far the best. The cookie itself is a delicious, buttery, crispy confection and the homemade dulce de leche is delicious. It looked grainy initially but once the butter and vanilla were added and whisked for a few minutes, it was the perfect consistency. 5 stars
A cookie baker Dec 18, 2009
Would make this again.
Nice, but try using "Dulce de leche" for the filling (comes in a can). you can get it in any grocery store next to evaporated milk or condensed milk. so much easier 5 stars
andrea vidaurre in indianapolis, In Dec 17, 2009
Would make this again.
these cookies are very delicious and sweet 5 stars
A cookie baker Dec 9, 2009
Would not make this again.
One of the worst recipes I've made. I followed the recipe exactly, hoping to get these made and done in under two hours for a party I was going to. I missed the party because it took me almost four hours to make them, and they weren't even done right. Maybe it's just bad luck :/ 2 stars
Melly in Wisconsin Dec 9, 2009
Would make this again.
These turned out so great! I gave these to my best friend's family for a holiday gift, and they absolutely loved them. The only problem was that it took some fooling around with the caramel filling to make it thicker. My dough also took almost an hour to cool and become easy to handle. I also left out almonds because my friend is allergic to nuts. Even though it took forever to make them right, it was deffinately worth it :) 4 stars
Manda in Ohio Dec 8, 2009
Would make this again.
This is the most awesome cookie recipe! I have made them the last 4 Christmas's. 5 stars
A cookie baker Nov 24, 2009
Would make this again.
My family is from Peru and we make them every year . They are just sooo good . :) 5 stars
A cookie baker Nov 19, 2009
Would make this again.
Excellent! 5 stars
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