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.
My sister has had something about Argentina ever since I 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? They are a safe bet.
- 3.52 oz (100gr) confectioners sugar
- 5.6 oz (160gr) unsalted butter
- 1 pinch salt
- 1 egg
- 1 tsp vanilla extract
- Zest of half a lemon
- 1 2/3 C all purpouse flour
- 1/3 C almond meal
- 8.8 oz (250gr) dulce de leche
- Shredded coconut needed amount
In a mixer or in a bowl using a whisk, mix the butter along with the salt and confectioners sugar until the butter turns lighter in color.
Mix in the egg, vanilla and the lemon zest and mix again. Now add in the flour and the almond meal and mix with a rubber spatula.
Take the dough out of the bowl and form a ball with your hands. cover the dough with kitchen plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven at 350°C. Once out of the fridge, place the dough on a clean surface and roll it out using a roller. Cut out small circles, about 1 inch diameter each.
Place the cookies on a previously greased baking sheet and bake for about 12 minutes until they´re fully cooked (don´t let them turn so gold).
Once out of the oven, let them cool completely. 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! enjoy.