Recipe by CHRIS4FOOD
"This is a traditional cookie that is much loved in most Latin cultures. Even my mother in law says they're the BEST, and that is saying a lot considering she is from Mendoza, Argentina!"
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1 2/3 cups
unbleached all-purpose flour
2 1/2 cups
unsalted butter, softened
1 (11.5 ounce) jar
dulce de leche
unsweetened shredded coconut
Hi Chris, I actually had a question about this recipe - is it really 2 1/2 CUPS of cornstarch? Or is that supposed to be teaspoons? Just checking as I really want to make these cookies! Thanks. Val
Did not like these at all. Something about the texture..
It is nice to see more latinamerican recipes on this site. My father is Argentinian, and of course we are big fans of alfajores (specially the Havanna brand). I would only suggest adding tangerine zest to the cookie dough, as in some traditional argentinian recipes. Other recipes call for using cooked egg yolks in the dough. Also if you don't have original dulce de leche, you can make a very similar one by boiling a can of condensed sugared milk during at least 2 hours, but BEWARE: cool off completely before opening!
Really good recipe, loved them, just like I used to get in Argentinean bakery. I had the same problem as a previous reviewer that they would crumble like sand when I would try to get them on the cookie sheet to bake. I added 1/4 cup butter and 2 more egg yokes and it was perfect (I used Large eggs, maybe with Jumbo, the 3 the recipe would have called for would be fine). I also followed other reviewers suggestions instead of using all lemon I did 1/2 of the lemon extract and zest and then the other 1/2 orange extract and zest. I had no vanilla rum, so I just mixed 1/2 rum and 1/2 vanilla. I used sweetened coconut, I think it tastes better. When I take something to parties, I like taking something different, usually something that I grew up eating, this time it was the alfajores and they were a hit! Thank you for the recipe.
Very good! The best dulce de leche is "Conaprole" brand. You can find this in a argentinean bakery or uruguayan bakery. This tastes just like my mother's alfajores....She's, of course, from Argentina.
I am Bolivian so we make our own version of alfafores. I followed this recipe exactly except for the rum. Made it for a preschool/culture day. The kids gobbled it. My family loved it. Doubled the recipe. Only lasted a day. Only downside is that they took forever (a couple hours)! Will try rolling/cutting on parchment paper next time and cooking it right on there so I don't have to transfer!
I too had trouble with the dough being sandy. I managed to get them pressed together with much difficulty. I decided to just bake 6 and see how it went. When I baked, cooled and tried to ice those 6 with the dulce de leche, they crumbled. I added one extra egg yolk and a litte water to the remaining dough. With those additions, the dough worked fine. They tasted delicious!
I loved it the only thing is that I added 1/2cup more of butter and 1 more egg but they are really grate
* Percent Daily Values are based on a 2,000 calorie diet.
Alfajores Argentinean Style
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 61
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