Alfajores
Alfajores is a lacto ovo vegetarian recipe with 20 servings. This hor d'oeuvre has 156 calories, 2g of protein, and 7g of fat per serving. For 33 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. It is brought to you by Recipe Girl. 941 person have tried and liked this recipe. If you have egg yolks, coconut, granulated sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour. Overall, this recipe earns a not so outstanding spoonacular score of 12%. Similar recipes are ALFAJORES, Alfajores, and Alfajores.
Servings: 20
Preparation duration: 45 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking powder
1/2 teaspoon baking soda
2 Tablespoons brandy or cognac
1/2 cup butter, at room temperature
3/4 cup grated coconut
1 cup cornstarch
1 cup dulce de leche
4 large egg yolks, lightly beaten
2 cups all-purpose flour
1/2 cup granulated white sugar
1 teaspoon lemon zest, freshly grated
1/8 teaspoon salt
1 teaspoon vanilla extract
Equipment:
whisk
bowl
baking paper
baking sheet
oven
Cooking instruction summary:
1. Beat butter and sugar until fluffy and creamy. Add egg yolks and mix. Add vanilla, brandy and lemon zest; mix well and set aside.2. In a separate bowl, whisk together flour, cornstarch, salt, baking soda and baking powder. Add dry mixture to butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. You may wish to add a few drops of milk if the dough appears crumbly. Cover and chill for 2 hours.3. Preheat oven to 325°F. Line baking sheets with parchment paper.4. Working with half of the dough at a time (keep the other half refrigerated)-- on a floured work surface, roll out dough to a thickness of 1/4-inch. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough. Bake for 12 to 15 minutes or until done. The cookies should be dry but not brown.5. When cookies are cool, match them up into pairs of like-sizes. Turn one cookie over and spread a dollop of dulce de leche onto the flat part of the cookie. Place its partner on top (flat side down) and gently press so that the caramel comes to the edges. Roll edges in coconut and place on rack to set. Continue with the rest of the cookie pairs. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies and place them on a platter.
Step by step:
1. Beat butter and sugar until fluffy and creamy.
2. Add egg yolks and mix.
3. Add vanilla, brandy and lemon zest; mix well and set aside.
4. In a separate bowl, whisk together flour, cornstarch, salt, baking soda and baking powder.
5. Add dry mixture to butter mixture and work together with your hands until all is combined and the dough is soft. Do not add any extra flour. You may wish to add a few drops of milk if the dough appears crumbly. Cover and chill for 2 hours.
6. Preheat oven to 325°F. Line baking sheets with parchment paper.
7. Working with half of the dough at a time (keep the other half refrigerated)-- on a floured work surface, roll out dough to a thickness of 1/4-inch.
8. Cut into 2-inch rounds and transfer to prepared baking sheets. Repeat rolling/cutting with 2nd half of chilled dough.
9. Bake for 12 to 15 minutes or until done. The cookies should be dry but not brown.
10. When cookies are cool, match them up into pairs of like-sizes. Turn one cookie over and spread a dollop of dulce de leche onto the flat part of the cookie.
11. Place its partner on top (flat side down) and gently press so that the caramel comes to the edges.
12. Roll edges in coconut and place on rack to set. Continue with the rest of the cookie pairs. When ready to serve, sift a light layer of powdered sugar over the tops of the cookies and place them on a platter.
Nutrition Information:
