dgbaking These are delicious Argentine cookies that are filled with dulce de leche and rolled with dessicated coconut. There are a tender cookie, very soft and light as they contain cornstarch. The addition of the lemon zest cuts into the sweetness of the alfajores, which makes it such a delightful treat. Lemon zest is optional though. Without it, you still get a delicious cookie that is sweeter but not generally too sweet. Enjoy with coffee or tea!
Alfajores Argentinos
These cookies are just wonderful. They are a light cookie because of the addition of cornstarch which makes for a softer bake. Lemon zest is optional but I recommend it because It adds flavor and cuts into the sweetness as well as complimenting the dulce de leche filling.
Equipment
- large cookie sheet
- Rolling Pin
Ingredients
- 1 cup all pupose flour- 120g
- 1 cup cornstarch – 130g
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup butter
- 2 large egg yolks
- zest of 1 lemon
- 1 tsp vanilla extract
- 1 tbsp brandy
- desiccated coconut *see notes baby I sent you a video where they going I sent you a video. Is it going?
- 1 can condensed milk *see notes
Instructions
- in a large bowl, sift together, the flour, the cornstarch, the baking powder, the baking soda and salt – set aside
- in the bowl of a stand mixer, beat the sugar and butter until light and creamy about four minutes
- add the yolks, one at a time and beat until combined
- add the vanilla extract, the lemon zest if using and the brandy and be until combined
- at the flour mix and beat until just combined
- with the dough in cling film and refrigerate for 2+ hours
- preheat your oven to 350° and line a lot baking pan with parchment paper or silicone mat
- remove the dough from cling film and and cut to two large sheets of wax paper or parchment paper and place some of the dough on top of one sheet of paper and top with the other sheet and roll to 1/8-1/4 inch think. Refrigerate the dough not being worked on while you do this
- cut the dough with 2 inch cookie cutter
- place the cookies and you prepared sheet pan about 1 inch apart
- you can bake right away, but I like to refrigerate for 10 minutes before baking
- bake for 10 minutes until the edges are just a bit golden in color
- cool completely before removing from your baking sheet
- spread or pipe about 1 tablespoon of dulce de leche on one cookie and top with the other cookie and then roll on the desiccated coconut
- I like to keep these in an airtight container in the refrigerator for about a week. They start to get very soft after a week.
Video
Notes
Desiccated Coconut- I make desiccated coconut by pulsing shredded coconut in a food processor and pulsing until the coconut resembles a coarse powder
Dulce de Leche– I make condensed milk into dulce de leche, recipe here
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