Alfajores (Caramel Sandwich Cookies)
Servings: Makes enough cookies to serve 4 people
Comments:
What are Alfajores?
Alfajores (Al-fa-ho-res) are a South American type of shortbread
sandwich cookie that are filled with dulce de leche (caramel filling).
These delicious cookies can trace their origin back to the Moorish
occupation of Andalusia, Spain and the great culinary traditions of the
Mediterranean Basin. As per some Spanish culinary experts, the cookies
were first composed of dried fruit preserves rolled in carefully
prepared dough then rolled in an assortment of nuts or sugar.
With the Spanish conquest of the Americas came one of the greatest
culinary exchanges in history. The Spaniards brought with them their
foods and traditions, and it was just a matter of time before each
region the American Continent developed their own style of cooking,
taking a little from both the native and conquering cultures and a great
deal of improvisation to create what we now known as Mexican, Peruvian,
Argentinean, Chilean, Nicaraguan, Californian, or Cuban Cuisine to name
just a few.
With time each region of the Americas adapted the Spanish Alfajor and
made it their own. For example, in Argentina and Peru alone, there are
over 15 varieties of the same basic cookie. In Nicaragua, the Alfajor is
made with cornmeal, molasses, and cocoa resembling a brownie or fluffy
energy bar.
No matter where you go in Latin America, you will find a local version
of an Alfajor, and everyone will tell you they have the
âOriginal Alfajorâ . Little do they know the history of
this cookie stretches back hundreds of years across continents.
Through research, we have been able to trace the recipe to the late
1800's to what is now Peru, Ecuador and Bolivia.
Sweet on dulce de leche? Try these Alfajores - sugar cookies that are
filled with dulce de leche and covered with chocolate or just drenched
in confectioners' sugar. A classic Latin American dessert.
They're fancy enough to serve on their own for dessert, and the leftover
filling is delicious plain. Be sure to start making these a few hours
ahead, as the dough is easier to handle if you allow it to rest in the
refrigerator for a couple of hours. When the cookies are baked and
filled, you decide how to top them: either chocolate or confectioner's
sugar. Either way, alfajores make a satisfying finale to just about any
meal.
Ingredients:
For the Dulce de Leche Filling:
2 cups milk
1/4 cup granulated sugar
2 teaspoons brown sugar
Pinch of salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1/4 stick (1 oz/28g) unsalted butter
For the Cookie Dough:
2 1/2 cups all-purpose flour
1/2 stick (2 oz/56g) butter
1/4 cup granulated sugar
1 egg
1 egg yolk
1 tablespoon honey
1/2 teaspoon baking soda
1 teaspoon vanilla extract
Few drops of rum (optional)
Pinch of grated lemon peel (optional)
For Garnish: (optional)
Confectioners' sugar
Dark chocolate, melted
Milk chocolate, melted
Instructions:
Prepare the Filling:
Boil the milk with the sugars, salt and baking soda. Let it cook for
about 1 1/2 hours on a very low flame (if cooking on an electric
stovetop, cook on low heat), stirring regularly. Cover the pot with
plastic wrap and place pot inside a larger pot with boiling water. Cook
for another 1 1/2 hours. The mixture should get sticky and become
caramelized. Remove from heat, add butter and vanilla extract, stir and
allow to cool.
Prepare the Cookie Dough:
Mix all the ingredients together to make a thick dough. If it is too
dry, add some water. Refrigerate the dough for 2 hours. Remove and let
stand to soften. Roll out dough to 1/8 of an inch thick and use a
floured 2 to 2 1/2-inch cookie cutter to cut cookie dough into circles.
Preheat oven to 350 degrees F (180 C). Bake the cookies for about 8 to
10 minutes, until the tops are a very pale golden brown. Cool completely
on wire racks. When ready to eat, spread dulce de leche cream between 2
cookie rounds. If desired, cover with melted chocolate or confectioner's
sugar.
Cook's Tips:
If you opt to cover the cookies with chocolate, melt the dark chocolate
and milk chocolate together on top of the stove (over very low heat) or
in a microwave oven.
You may prepare the dulce de leche ahead of time and store, covered, in
the refrigerator.
In place of the rum, try using rum extract or add an extra 1/2 teaspoon
of vanilla extract to the cookie dough.
Recipe makes enough cookies to serve 4 people.
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