Alfajores with Dulce de Leche

Alfajores with Dulce de Leche | Au Petit Goût

Certain confections, such Alfajores, are popular in many cultures and they come in countless variations.

Alfajores with Dulce de Leche | Au Petit Goût

Ranunculus | Elizabeth Gaubeka Photography

Spain has its own version. Alfajores from Medina Sidonia in Cádiz (Andalucía). The Alfajor from Spain is made with flour, honey, almonds and several spices.

Latin America, on the other hand, is known for Alfajor filled with dulce de leche. A creamy-smooth milk caramel spread that you may have savored many times in your own confections. Pure richness.

 Dulce de Leche | Au Petit Goût

The version I share with you is the Alfajor made with corn starch, flour, powder sugar, a touch of brandy, etc. The result is a very delicate, crumbly and decadent cookie sandwiched with a thick, gooey layer of dulce de leche, that can be prepared at home with sweetened condensed milk, au bain-marie.

Elizabeth Gaubeka Food Styling & PhotographyAlfajores with Dulce de Leche | Au Petit Goût

 

World-class culinary cultures such as Colombia, Argentina, Peru, Chile, etc. offer their very own traditional alfajor. Only wondering – what version do you love?

 

Alfajores with Dulce de Leche | Au Petit GoûtAlfajores with Dulce de Leche Story | Au Petit Goût

For my upcoming post, I’m excited to share with you: two dishes, one story and a review very close to my heart. An homage to the Basque country.

Be back soon.

Alfajores con Dulce de Leche
Print
: dessert
: Spanish
:
:
Cook time:
Total time:
Serves: 20
  • 100 g butter (must be at room temperature)
  • 75 g of powdered sugar
  • 2 egg yolks
  • 1 tablespoon brandy
  • 90 g sifted all purpose flour
  • 160 g cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • Store bought Dulce de Leche (alternatively you may do you own version at home)
  • Powder sugar (for dusting)
  1. Preheat oven to 350.
  2. Beat butter with sugar until frothy. Add egg yolks one at a time, brandy and vanilla. Whisking add the dry ingredients with a wooden spoon. Once incorporate finish up the dough by hand until smooth. Refrigerate 1 hour wrapped in plastic.
  3. On a floured surface stretch the dough and stretch until 2 to 3 mm thick. Cut circles with a pastry cutter. Bake until they begin to lightly brown. Remove, let cool, fill one cookie and cover with another. Sprinkle with powdered sugar.

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8 comments:

  • ev

    It looks like Alfajores are a first for quite a few of us. These look so delicious and with the addition of cornflour I am sure they are very delicate. I always know that when I try your recipes they will work out perfectly. Thanks for sharing this with us Elizabeth. Looking forward to reading your homage to the Basque country.

    • Au Petit Goût

      So glad to hear from you, dear Ev! Thanks so much for your extraordinary support and for your loyal thoughts and comments. Delighted to know that you like the Alfajores recipe – coming from a talented baker like yourself! I confess that I continue to work on my upcoming post and can’t wait to hear what you think. It will describe two dishes savory and sweet (both dedicated to the Basque cuisine) – which I grew up with. Looking forward to what you will be cooking/baking next. Thanks so much for keeping in touch! Means a lot! Hugs xoxo 🙂

  • Au Petit Goût

    Coucou, chère Clémentine! Merci beaucoup pour ta visite! 😉
    Désolée pour ma réponse tardive, je ne suis pas trop présente en ce moment. Je suis contente de t’avoir fait retrouver le désir de manger des alfajores!
    Je te remercie pour ta gentillesse 😉 Passe une belle semaine et à bientôt. Bisous! 🙂

  • Lilia Jankowska

    Love the post! Beautiful cookies, I have not heard about those Alfajores before! Had I known about those would definitely look them out in Cadiz when I was there last year! Beautiful shots! Love your white shots! I especially love the pic of this lucious dulce de leche! Dark and moody, haha. Have a wonderful week, xoxo, Lilia

    • Au Petit Goût

      Thank you for taking the time to write, Lilia! Loved your feedback. You will love alfajores in an instant. Experimenting with different lights is fun. Dark-moody photography conveys a rustic setting which I love and would like to do more. Can’t wait to prepare a good borscht at home. Thanks so much for a wonderful recipe and post! XO 🙂

  • Clémentine

    Une vraie découverte ! je ne connais pas du tout cette gourmandise, pourtant je suis très près de la frontière espagnole.
    Tes photos me donnent vraiment envie de goûter ces Alfajores, je crois que je vais me laisser séduire.
    Merci Elisabeth pour cette jolie recette gourmande, toute en douceur.
    Bises.

  • ratna

    This is my debut meet with Alfajores. So I’m not familiar with the varieties. having said that, anything that sticky, gooey and sweet is always welcome. I will be on a lookout for these beauties, next time I travel to Spain. Beautiful pictures with white on white and backlighting. You made my afternoon. Have a great weekend.

    • Au Petit Goût

      Thank you, Ratna! Alfajores are a delight for all of our senses. If you plan your next visit a little bit further south (Cádiz), you will find them year-around. Thank you for staying in touch and for sharing your kindness with me. Means a lot every time. Enjoy the sun and don’t forget to share more pictures of your prairies. Hugs! xx 🙂

Thank you for your comments!

 

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