16 Dec 2008
Real homemade alfajores
Alfajores are quite very delicious and sweet snack. Here in Argentina people eat them all the time, for breakfast, for dessert, as a snack, with a cup of tea , coffee or mate in the afternoon At the office and of course home …if you’re starting to see that there’s no inappropriate time to eat alfajores, you’re on the right track. Anybody can see this ´cos you find Alfajores in everywhere, since supermarkets until the bakery’s corner But the best are homemade, fresh from the oven. These originated in Andalucia, Spain during the Moorish Conquest of the Iberian Peninsula.. Its close cousin is the dessert Ma’amoul-two butter cookies filled with a spread made from dates and almonds, and topped with powdered sugar. Etymologically it comes from the word “al-hasú,” meaning ‘stuffed’ or ‘filled ’You can find alfajores today in Spain normally in Cadiz region, but is a cookie made of flour, almonds, honey and warm spices mainly served at Christmas time These came to South America by the hand of Spanish immigrants’ The version of the alfajor we enjoy today gained mass popularity in the mid 19th century. It’s a treat enjoyed in different countries and in various forms all throughout South America (though Argentineans like to claim it as their own)! In fact they are so popular here instead other countries. You can roll the sides in toasted almonds or dust with icing sugar. But if you want the real homemade one, roll in grated coconut. Home made alfajores 1/4 pound butter (1 stick) at room temperature 4 egg yolks, lightly beaten 2 tablespoon brandy or cagnac 1 teaspoon vanilla 1 teaspoon lemon or lime zest 2 cups flour • 1 cup corn starch 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon baking soda • 1 teaspoon baking powder 1 recipe for dulce de leche (or one jar of it) 1 cup grated coconut Using good quality butter, Beat butter and sugar until fluffy and creamy Add one by one the egg yolks. Add vanilla and brandy and mix well. Combine flour, cornstarch, salt, baking soda and baking powder in a bowl. Add the flour mix over the butter mix and work with your hands until the dough became soft. Do not add extra flour Chill for 2 hours. Preheat the oven to 325 degrees Fahrenheit. On a floured work surface, roll out dough to a thickness of 1/4 inch. Cut into 2-inch rounds and transfer to a baking sheet lined with parchment paper. Bake for 15 minutes or until done. The cookies will be dry but not brown. When the cookies are cool, spread a spoonful of dulce de leche in one cookie and top it with another. Press together gently; roll the seam of the alfajor in grated coconut. Dulce de Leche (safe recipe) Pour 1 can sweetened condensed milk into 9-inch pie plate. Cover with aluminum foil; place in larger shallow pan. Fill larger pan with hot water. Bake at 425 degrees F for 1 hour or until thick and caramel-colored. Beat until smooth.