TasteToronto | Alfajores

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Alfajores

Moderate

Alfajores

Christine Peddie

Christine Peddie

Instagram
Alfajores

Method

Alfajores 7 Steps

  • Step 1

    Place can of condensed milk in a large pot and cover with 2 inches of water. Bring to a simmer and cook for 3 hours, topping up with water as needed to keep can covered. Don’t let water level recede or can may burst. Drain water from pot and allow can to cool completely before opening.

  • Step 2

    In a medium bowl, cream butter and 40 grams icing sugar with a hand mixer until light and fluffy. Add vanilla and mix until incorporated.

  • Step 3

    In a separate bowl, sift together cornstarch and flour. Add cornstarch mixture to butter and stir gently with a spatula to combine. Using your hands, gently knead dough until it comes together. Shape dough into a flattened disk and wrap in plastic wrap. Chill dough in fridge for 30 minutes.

  • Step 4

    Preheat oven to 350°F. Roll dough between two sheets of parchment to 1/4"-inch thick. Using a small, round cookie cutter, cut dough into rounds and transfer to a parchment-lined tray, leaving a 1/2"-inch space between cookies. Transfer tray to fridge to chill before baking.

  • Step 5

    Bake cookies for 10-11 minutes, until set and just starting to brown around edges. Cool on a wire rack.

  • Step 6

    Spread half of cookies with cooled dulce de leche and sprinkle with sea salt. Top with remaining cookies. Sift remaining icing sugar over cookies.

  • Step 7

    Sandwiched cookies are best eaten the day they're made. Unfilled cookies can be kept in an airtight container at room temperature for 3-4 days. Store leftover dulce de leche in the fridge for up to 1 month.

Tags:

Toronto Recipes

Cookie Recipes

Alfajores

Moderate

Alfajores

Christine Peddie

Christine Peddie

Instagram
Alfajores

Yields:

Serves 14

Prep Time:

3 hours 30 mins

Cook Time:

0 hours 20 mins

0.0

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Sweets

Ingredients

Dulce de Leche

  • 1 can sweetened condensed milk

Alfajores

  • 100 grams salted butter, softened

  • 40 grams icing sugar, plus more for dusting

  • 1/2 teaspoon vanilla extract

  • 75 grams cornstarch

  • 75 grams flour

  • Maldon sea salt, for sprinkling

Send list of ingredients to myself

Method

Alfajores 7 Steps

  • Step 1

    Place can of condensed milk in a large pot and cover with 2 inches of water. Bring to a simmer and cook for 3 hours, topping up with water as needed to keep can covered. Don’t let water level recede or can may burst. Drain water from pot and allow can to cool completely before opening.

  • Step 2

    In a medium bowl, cream butter and 40 grams icing sugar with a hand mixer until light and fluffy. Add vanilla and mix until incorporated.

  • Step 3

    In a separate bowl, sift together cornstarch and flour. Add cornstarch mixture to butter and stir gently with a spatula to combine. Using your hands, gently knead dough until it comes together. Shape dough into a flattened disk and wrap in plastic wrap. Chill dough in fridge for 30 minutes.

  • Step 4

    Preheat oven to 350°F. Roll dough between two sheets of parchment to 1/4"-inch thick. Using a small, round cookie cutter, cut dough into rounds and transfer to a parchment-lined tray, leaving a 1/2"-inch space between cookies. Transfer tray to fridge to chill before baking.

  • Step 5

    Bake cookies for 10-11 minutes, until set and just starting to brown around edges. Cool on a wire rack.

  • Step 6

    Spread half of cookies with cooled dulce de leche and sprinkle with sea salt. Top with remaining cookies. Sift remaining icing sugar over cookies.

  • Step 7

    Sandwiched cookies are best eaten the day they're made. Unfilled cookies can be kept in an airtight container at room temperature for 3-4 days. Store leftover dulce de leche in the fridge for up to 1 month.

Tags:

Toronto Recipes

Cookie Recipes

Alfajores