Argentine Alfajores

This post is ENTIRELY unrelated to theatre, drama, stories, or ministry. I just wanted to share.

Today I am making Alfajores. A treat that you will have if you ever go to Argentina. It is dulce de leche (a carmelish substance) sanwiched between two delicious buttery cookies. The cookies are somewhere in between shortbread and a sugar cookies. I had them when I was in Buenos Aires a few years ago. I could probably have eaten them all day.

Right now I am about halfway through the process. Waiting for the dough to chill.

The Alfajor harkens back to the Moorish occupation of Spain. The Spainiards in turn brought it to the Americas. There are variations from all the way from Mexico to the tip of Chile. I am hoping that this particular one turns out similar to the ones I tasted in Argentina.

Let's start with our filling shall we. My mom spent some time in Argentina after high school. That is were she learned this trick, which I now impart to you. It takes a little time, but you will not believe me when I tell you how easy it is.
(By the way, you can put the Dulce de Leche on toast or anything else. I even eat it by the spoon full sometimes...)
So.

DULCE DE LECHE

Begin with 1 can of Sweetened Condensed Milk. Take off the lable. DO NOT OPEN THE CAN. seriously.

Now set the can in a sauce pan and submerse it in water.

Boil it gently for 3 hours, yes, 3.

When the time is up. Remove the can and let it cool to room temp. before you open it up.

Magic.

Now for the cookies

ARGENTINE ALFAJORES


1 3/4 cups flour
1/8 teaspoon salt
1/2 cup sugar
1 teaspoon baking soda
1/4 pound butter (1 stick) at room temperature
1 teaspoon lemon zest (optional)
4 egg yolks, lightly beaten
1 teaspoon vanilla
1 recipe for dulce de leche (or one jar of it)
1 cup grated and sweetened coconut (optional)


Note: Using good quality butter in this recipe will make a big difference in the flavor of the cookie.

1. Preheat the oven to 325 degrees Fahrenheit.
Combine flour, salt, sugar and baking soda in a bowl.
2. Cut the butter in with two knives, and then mix by hand until well incorporated.
3. Work in the lemon zest and then mix in the egg yolks and vanilla. Shape the dough into 2 balls and chill for 2 hours.
4. On a floured work surface, roll out each ball of dough to a thickness of 1/4 inch. Cut into 2-inch rounds and transfer to a baking sheet lined with parchment paper.
5. 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.

For versions with coconut or nuts, roll the seam of the alfajor in shredded coconut of chopped nuts, almonds or peanuts.

Alright well I finished baking. And while i don't think this recipie tastes like the ones in Argentina. It is delicious. (maybe it would taste more similar without the lemon rind?)

And they are supposed to be round, but alas i do not have a normal cookie cutter. so. flowers.

NOTE: put a large ammount of dulce de leche between them, it's better that way.