It’s difficult to think of a time when we didn’t know what an ‘alfajor’ was… but the truth is that we’ve only just discovered these delicious treats since arriving to Uruguay 6 weeks ago. They are now our most favourite cookies ever! Alfajores are a very common Latin American cookie, most common in Argentina and Uruguay (with Argentina being the biggest consumer according to Wikipedia).
When we were in Uruguay last month, we were lucky to have our Argentinian friend (and lover and baker of alfajores), Delfina from Fanny & Alexander, show us how to make them. We spent a wonderful afternoon making two different types of alfajores. By the end of the cooking session, the kids had managed to mix up the two different doughs and the result was a marbled alfajore, our very own Adamo version. : )
The kids had so much fun making them that they declared it the ‘best day ever’. If you know her, you’ll know that Delfina has this affect on children.
Delfina has very kindly shared her recipes – both for the cream-coloured ‘Alfajores de Maicena’ with grated lime as well as the chocolate alfajores in chocolate coating. Both are delicious!!
Alfajores de Maicena / Cornstarch Alfajores sprinkled with lime zest
-70 grams of butter
-1 cup sugar
-3 egg yolks
-1 lemon (zest)
-1 cup of cornstarch
-1 cup wheat flour
-10 grams of baking powder (roughly 2 teaspoons)
-250 grams of Dulce de Leche
-25 grams of shredded coconut
-1 lime (or above lemon) grated for zest on top
Preheat oven to 350 degrees. Butter and flour the tray.
Using an electric mixer beat the butter and the sugar until it is light and fluffy. Add the 3 yolks, and the lemon zest of half a lemon. In a separate bowl whisk together flour, baking powder and the cornstarch.
Add dry elements in the first bowl (with the sugar and the yolks) and combine ingredients using your hands until becomes a dough.
On a floured surface, roll dough to 0.5 cm thick. Cut into small circles, keeping in mind they are going to be the final size of the alfajor. Bake them for a few minutes (5-10) until cooked. Spread dulce de leche on cooked dough and create a sandwich.
Finally, rotate the edges of the alfajor in shredded coconut.
Ass a garnish you night want to add lemon or lime zest on the top of the alfajor, the zest also serves to offset the sweetness of the dulce de leche.
Tip: if the dough is too dry add more egg yolk not water, the water makes the alfajores harder.
The alfajores always taste better a few days old rather than fresh.
Alfajores de Chocolate
-1 cup of cornstarch
-½ cup wheat flour
-70 grams of butter
-3 Egg yolk
-1 cup sugar
-½ cup cocoa powder
-250 grams of Dulce de Leche
-25 grams of dried coconut
-10 grams of baking powder (roughly 2 teaspoons)
-1 orange zest
Preheat oven to 350 degrees. Butter and flour the tray.
Using an electric mixer beat the butter and the sugar until it is light and fluffy. Add the 3 yolks, and the orange zest of half a lemon. In a separate bowl whisk together flour, baking powder, cocoa powder and the cornstarch.
Add dry elements in the first bowl (with the sugar and the yolks) and combine ingredients using your hands until becomes a dough. On a floured surface, roll dough to 0.5 cm thick. Cut into small circles, keeping in mind they are going to be the final size of the alfajor. Bake them for a few minutes until cooked. Spread dulce de leche on cooked dough and create a sandwich. Finally, dip into chocolate sauce:
Chocolate coating
-1 bar of Chocolate
-25 gr of butter
Melt chocolate in a bowl set over a saucepan of simmering water. Add butter mixed until combined.
When the chocolate is liquid set aside and quickly soak the alfajor entirely. To settle place the chocolate soaked alfajor on a cooling rack. And enjoy! Alfajores are rare in that they only get better (softer!) the older they are, so they’re best to eat 2-3 days after making…. if they last that long! ; )
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