Certain confections, such Alfajores, are popular in many cultures and they come in countless variations.
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.
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.
World-class culinary cultures such as Colombia, Argentina, Peru, Chile, etc. offer their very own traditional alfajor. Only wondering – what version do you love?
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|| |
- 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)
- Preheat oven to 350.
- 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.
- 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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