Alfajores are sandwich cookies with a caramel filling.
Votes: 4
Time: 1 hour 40 min.
Complexity: easily
Quantity: 16 – 18 sandwich cookies
Complexity: easily
Quantity: 16 – 18 sandwich cookies
Alfajores – sandwich cookies with a caramel filling – detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups sifted premium wheat flour
- 1/4 cup sifted powdered sugar, plus extra for dusting
- 1/2 tsp salt
- 1 cup (225 g) softened butter, cut into small pieces
- 1.5 tbsp. dulce de leche room temperature
- 1/4 tsp ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp ground nutmeg
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Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a food processor, combine the flour, sugar, salt, and butter. Process until the dough begins to form a ball. If the dough is too sticky, add a little more flour until you can form a soft ball. Wrap it in plastic wrap and refrigerate for 20-30 minutes. - Lightly flour your work surface and roll out the dough to a thickness of 0.3 cm. Using a 5 cm round cookie cutter, cut out cookies from the dough and transfer them to a parchment-lined baking sheet. Gather the remaining dough pieces back into a ball. Flour your work surface again, roll out the dough to a thickness of 0.3 cm, and cut out more circles.
- Bake the cookies until golden brown and firm, about 15-20 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack and cool completely, about 25 minutes.
Place the dulce de leche in a small bowl and add the cinnamon, cloves, and nutmeg. Spread about 1.5 teaspoons of dulce de leche on the flat side of a cookie and top with another cookie, flat side down. Transfer the cookies to a serving platter, dust with powdered sugar, and serve.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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