Alfajores with Dulce de Leche
Recipe No.: W-51
InternationalArgentine60 minServes 12
It is said that the name alfajor comes from an Arabic word that entered Al-Andalus, and that a sweet filled with honey and nuts travelled with traders to Spain and then crossed the ocean to South America. There it met dulce de leche, the golden milk jam, and became two tender biscuits that melt in the mouth. The tales say grandmothers in Argentina used to hide them in a tin for coffee time.
Origin of the dish: Argentina (with Andalusian-Arab roots) — The sweet is traced to Moorish Spain; the Argentine alfajor has its own character
Ingredients for Alfajores with Dulce de Leche
- 1½ cupscornstarch
- 1 cupflour
- 1 tspbaking powder
- ½ tspbaking soda
- 150 gsoft butter
- ½ cupsugar
- 3egg yolks
- 1 tspvanilla
- 1zest of lemon, grated
- 1 cupdulce de leche (milk caramel)
- ½ cupshredded coconut, to coat the edges
- 2 tbspicing sugar, to decorate
Method
- Beat the butter with the sugar until light and creamy.
- Add the yolks one at a time, then the vanilla and lemon zest.
- Mix the cornstarch, flour, baking powder and baking soda and add them gradually until a soft dough forms.
- Wrap the dough and chill it in the fridge for 30 minutes.
- Roll out the dough to about 0.5 cm thick and cut out 5 cm circles.
- Bake at 170°C for about 10–12 minutes without letting them brown much, and let them cool completely.
- Put a spoonful of dulce de leche on one disc and sandwich it with another, then roll the edges of the filling in coconut and dust the top with icing sugar.
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