Dulce de Leche Cookie Sandwiches (Alfajor) Recipe
Dulce de Leche Cookie Sandwiches (Alfajor) Recipe. Alfajores (Al-fa-Hor-es) are kind of like the chocolate chip cookie of Argentina. Well, sort of.
They are everywhere, and everyone claims to have the best recipe. And while, at first glance, the Alfajor looks like a simple dulce de leche cookie sandwich, it’s a sweet treat that commands a little more respect than your grocery isle freeze and bake variety.
Like wines in Argentina, every region likes to put its own spin the Alfajor. And Mendoza has its own delicious touch.
That being said, the Alfajor is one such simply blissful food that comes to me thanks to a time-honored Mendoza tradition and a bit of chemistry I don’t understand.
Dulce de Leche Cookie Sandwiches (Alfajor) Recipe
Yield Makes about 30
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 3/4 cup milk
- 1/4 cup freshly squeezed orange juice
- 1 teaspoon pure vanilla extract
- Store-bought dulce de leche, cajeta, or jam (quick easy and delicious! Recipe Here)
- Confectioners’ sugar, for serving (optional)
Directions
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
- In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Working in batches, add flour mixture; mix until well combined. Add milk, orange juice, and vanilla; continue mixing until a dough forms, 1 to 2 minutes.
- Using a tablespoon or a small ice cream scoop, drop dough onto prepared baking sheets, about 2 inches apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool.
- When cookies have cooled completely, spread the bottoms of half of the cookies with dulche de leche, cajeta, or jam; sandwich together with remaining cookies. Store in an airtight container for up to 2 days. Just before serving, lightly sprinkle with confectioners’ sugar, if desired.
Tip: Go for softer, which melt in the mouth. Remove one cup of flour and replace it with a cup of cornstarch. Below follow the recipe.
Home made Dulce de Leche HERE Recipe
Dulce de leche is a confection prepared by slowly heating sweetened milk to create a product that derives its taste from the caramelisation of the product, changing flavor and color. Literally translated, it means “candy of milk” or “candy [made] of milk”, “milk candy”, or “milk jam” in the same way that dulce de frutilla is strawberry jam. It is popular in South America, notably in Argentina, Uruguay, Brazil and Paraguay. The same goes for Chile and Ecuador where it is known as manjar. In Peru, Colombia and Venezuela, it is referred to as manjar blanco or arequipe, depending on regional variations. In Brazil, it is known by its Portuguese name doce de leite.
Quick Easy and Delicious! Recipe Here)
