Argentine Alfajores

Need a lacto ovo vegetarian hor d'oeuvre? Argentine Alfajores could be a great recipe to try. For 37 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 159 calories, 1g of protein, and 7g of fat. This recipe serves 20. It is brought to you by Rachael White. If you have unsalted butter, bourbon, lemon zest, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. A couple people made this recipe, and 54 would say it hit the spot. Overall, this recipe earns an improvable spoonacular score of 7%. Similar recipes include Argentine Empanadas, Alfajores, and ALFAJORES.

Servings: 20

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350°. Whisk the cornstarch, flour, and baking powder together in a medium bowl.Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy. Add cognac and zest and beat to combine. Add the egg yolks one at a time, fully incorporating each one before adding the next. Gradually add the dry ingredients and beat until just combined. Do not over mix!Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together. Form the dough into a log 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and chill for half an hour. Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds. Place the rounds on two baking sheets lined with parchment paper. Bake 12-15 minutes until the cookies are a pale golden color. Transfer the cookies to a cooling rack and allow the cookies to cool completely.Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie. Repeat with the remaining cookies.

 

Step by step:

1. Preheat oven to 350°.

2. Whisk the cornstarch, flour, and baking powder together in a medium bowl.Beat the sugar and butter together in a stand mixer with the paddle attachment until pale and fluffy.

3. Add cognac and zest and beat to combine.

4. Add the egg yolks one at a time, fully incorporating each one before adding the next. Gradually add the dry ingredients and beat until just combined. Do not over mix!Turn the dough onto a lightly floured surface and gather it into a ball, kneading it gently so the dough comes together. Form the dough into a log 10 inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and chill for half an hour. Unwrap the chilled dough and use a sharp knife to cut it into 1/4 inch rounds.

5. Place the rounds on two baking sheets lined with parchment paper.

6. Bake 12-15 minutes until the cookies are a pale golden color.

7. Transfer the cookies to a cooling rack and allow the cookies to cool completely.Scoop one teaspoon of dulce de leche onto the bottom of one cookie. Sandwich the dulce de leche with another cookie. Repeat with the remaining cookies.

Nutrition Information:

covered percent of daily need