When I think of cherished moments and cultural richness in a bite, my mind almost immediately travels to the heart of Latin America. Today, I bring a piece of that heart to you. Let’s talk Chilean Alfajores!
These delightful cookies have a history as rich as their taste. Rooted deeply in the traditions of Spain and Latin America, Alfajores have become an integral part of celebrations and daily life alike. Two tender cookies, promising a melt-in-your-mouth experience, hold together a generous spread of dulce de leche, that famous Latin American caramel.
Why am I so enchanted by Alfajores? It’s not just the taste, though that surely plays a big part. It’s the memories they bring: of grandmothers and mothers working in the kitchen, of festive occasions where these cookies are the star, and of simple evenings with a cup of coffee, where an Alfajor makes the moment just a bit sweeter.
Making Alfajores is akin to crafting art. The gentle rolling of the dough, the precise cut of the cookie cutter, and the delicate spread of dulce de leche. Each step, though simple, is meditative.
If you’re new to Alfajores, you’re in for a treat. And if you’ve had them before, then you know the nostalgia they carry. Either way, my recipe for Golden Dulce Delights: Traditional Alfajores is bound to bring a smile to your face and warmth to your heart. So, let’s embark on this sweet journey together.
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- Mixing bowls
- Electric mixer or stand mixer
- Cookie cutter (round, about 2 inches in diameter)
- baking sheet
- Parchment paper
- Small spatula or knife for spreading
- Sifter for powdered sugar
- 1 cup all-purpose flour
- ¼ cup powdered sugar plus extra for dusting
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¼ tsp vanilla extract
- 1 cup dulce de leche
- ¼ cup unsweetened shredded coconut (optional)
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, sift together the flour, powdered sugar, and salt.1 cup all-purpose flour, ¼ cup powdered sugar, ¼ tsp salt
- In a separate bowl, cream the butter using an electric mixer until it’s light and fluffy.½ cup unsalted butter
- Slowly add in the dry ingredients to the butter mixture, followed by the vanilla extract. Mix until a soft dough forms.¼ tsp vanilla extract
- On a floured surface, roll out the dough to about 1/4-inch thickness. Using your cookie cutter, cut out rounds and place them on the prepared baking sheet.
- Bake in the preheated oven for about 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and allow them to cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a generous amount of dulce de leche on the flat side of half of the cookies. Top with another cookie to create a sandwich.1 cup dulce de leche
- Optionally, roll the edges of the Alfajores in shredded coconut for added texture and flavor.¼ cup unsweetened shredded coconut
- Dust the tops of the Alfajores with additional powdered sugar.
Store in an airtight container at room temperature for up to 5 days.
Complementing the Cookie: Perfect Pairings with Alfajores
Alfajores, those golden, melt-in-your-mouth cookies, have long held their own in the dessert world. But what if we told you that the journey could become even more flavorful? That’s right! These dulce de leche delights can be beautifully complemented by other desserts and beverages to elevate your sweet experience.
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