Alfajores sablee

There are two types of alfajores, corn starch alfajores and sablee alfajores, this recipe is for the sablee ones, and you should definitely try out our corn starch alfajores. Now, which alfajores are better, that´s not something I can decide, since I´m mexican and not argentinian. I do, however, will say, that I really like both types of alfajores to be honest.

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I think this is actually one of those things that divide a country in two. In Mexico, for example, people could be separated by the type of tortilla they prefer, either corn or flour tortilla, or in Spain, by whether they prefer their spanish tortilla with or without onion. This is kind of the same thing in my mind, argentinians that prefer corn starch alfajores or alfajores sablee. The bottom line here is all argentinians love alfajores, and also the rest of the world as far as I know.

My sister has had something about Argentina ever since I can remember, she has always liked it, the way people talk, the country, and its many recipes. Alfajores are a part of all of it. Both our mom and my sister LOVE them! I mean but I guess, who desn´t right?.

If you like this recipe you will totally love our corn starch alfajores recipe and our chocolate alfajores, and maybe also try our red velvet whoopie pies.

Alfajores sablee
Prep Time
30 mins
Cook Time
15 mins
Refrigeration:
30 mins
Total Time
1 hr 15 mins
 
Course: Breakfast, Dessert
Cuisine: Argentinian
Servings: 18
Ingredients
For the cookie dough:
  • 3/4 C (5.6 oz) (170gr) unsalted butter at room temperature
  • 3/4 C + 1 tbsp (3.52 oz) (100gr) confectioners sugar
  • 1 pinch of salt
  • 1 egg
  • 1 tsp (0.16 oz) (5 ml) vanilla extract
  • Zest of half a lemon
  • 1 2/3 C (7.6 oz) (217 gr) all purpouse flour
  • 1/3 C (1.4 oz) (40 gr) chopped almonds
To assemble:
  • 8.8 oz (250gr) dulce de leche
  • Shredded coconut, needed amount
Instructions
For the cookie dough:
  1. In a mixer or in a bowl using a whisk, mix the butter along with the salt and confectioners sugar for 2 minutes until the butter turns lighter in color.

  2. Mix in the egg, vanilla, lemon zest and mix again for 1 minute. Now add in the sifted flour, the almonds and mix with a rubber spatula until a soft dough forms.

  3. Take the dough out of the bowl and cover it with kitchen plastic wrap. Refrigerate for at least 30 minutes.

To assemble:
  1. Preheat the oven at 350° C. Line a rectangular baking sheet with parchement paper.

  2. Once out of the fridge, place the dough on a clean surface and roll it out using a roller until about 1/4 inch thick. Cut out small circles, about 1 inch diameter each.

  3. Cut out small circles, about 2 inch diameter each.

  4. Place the cookies on the baking sheet and bake for about 15 minutes until they´re fully cooked and light brown.

  5. Once out of the oven, let them cool completely.

  6. Then spread a cookie with dulce de leche, place another cookie on top and press slightly so that the filling is well distributed, and roll the edges of the cookie in some dried coconut. Repeat that to make each alfajor and you´re done!.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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