Time 1h27m Yield 24 Number Of Ingredients 9 Steps:
Mix flour, confectioners’ sugar, cornstarch, and salt together in a bowl. Place butter in a separate bowl and use an electric mixer to beat until soft and fluffy. Add white sugar and vanilla and mix well. Add flour mixture to the bowl with the butter mixture in 3 stages; mix until just blended. Divide dough in half and roll each half into a log. Refrigerate dough logs until firm, about 2 hours. Preheat the oven to 350 degrees F (175 degrees C). Slice dough logs into 1/4-inch cookies and place on a baking sheet. Bake in the preheated oven until just starting to turn golden around the edges, 8 to 10 minutes. Allow cookies to cool on the pan for 1 minute. Transfer to wire racks to cool completely, about 30 minutes more. Use a knife to apply a generous amount of dulce de leche on one cookie. Sandwich another cookie on top and place on a serving tray. Repeat with remaining cookies and dulce de leche. Lightly dust finished cookies with confectioners’ sugar.
Time 2h10m Yield 48 Number Of Ingredients 14 Steps:
Preheat the oven to 300 degrees F (150 degrees C). Beat white sugar and butter together in a large bowl using an electric mixer until creamy. Add cornstarch, flour, eggs, pisco, vanilla extract, and baking powder. Mix gently until combined. Turn dough out onto a clean work surface and knead by hand until smooth. Add water as needed. Divide in half, refrigerate 1 portion, and leave the other out. Coat your work surface with powdered sugar. Roll dough out to 1/4-inch thickness and cut into 2-inch rounds with a cookie cutter or shot glass. Place rounds close together on a baking sheet. Prick each cookie twice with a fork. Bake in the preheated oven for 10 minutes; cookies should still be white and soft, not crispy, and will firm up as they cool. Repeat with remaining cookie dough. Pour condensed milk, evaporated milk, and brown sugar into a saucepan over medium-low heat. Stir constantly until filling approaches the consistency of thick caramel, 20 to 30 minutes. Remove from heat; mixture will firm up as it cools to room temperature, about 30 minutes. Pour confectioners’ sugar into a shallow bowl. Spread about 1/2 tablespoon of the filling over cooled cookies. Attach every two cookies together to make the alfajores. Roll alfajores in confectioners’ sugar.
Time 1h5m Yield makes 30 Number Of Ingredients 11 Steps:
Combine the flour, corn flour and baking powder together in a bowl with a pinch of salt. Using a food mixer or an electric whisk in another bowl beat the butter together with the sugar and lemon zest until very pale. Add the egg yolks followed by the Cognac and vanilla extract. Beat in the dry ingredients until you have smooth dough. Wrap the dough in clingfilm and chill for a minimum of 1 hour. You can make the biscuit dough the day before and leave in the fridge. Line two large baking trays with baking parchment. Roll out the dough on a lightly floured surface to the thickness of a pound coin then cut out 60 biscuits with a 5cm round or fluted cutter. Put the biscuits back in the fridge for 20 mins to firm up. Heat the oven to 180C/160C fan/gas 4. Bake the biscuits for 8 mins until just set. You want the biscuits to stay pale with a crumbly texture. Leave to cool completely before sandwiching two biscuits together with a spoonful of dulce de leche. Once all the biscuits are sandwiched together roll in desiccated coconut.
Time 4h Yield About 50 cookies Number Of Ingredients 13 Steps:
Make the dulce de leche: Bring a large pot of water to a boil, then carefully lower condensed milk cans on their sides into the water. Simmer for 3 hours 15 minutes, refilling with hot water as needed to keep cans submerged. Never let the water boil away, or the cans could burst. Using tongs, transfer cans to a rack to let cool completely before opening. In a small bowl, combine brandy, lemon zest and 1 teaspoon vanilla. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. In the bowl of an electric mixer, beat sugar and butter until light and fluffy, about 3 minutes. Add yolks and beat to combine, then add brandy mixture and beat until just combined. Add flour mixture, and mix on low speed until the dough just comes together. Divide the dough in half and roll each piece into a log about 1 1/2 inches thick. Wrap in plastic and chill until firm, at least 2 hours. Heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from plastic wrap and slice into 1/8-inch-thick rounds. Place on prepared sheet pans, then bake until edges start to turn golden, about 7 minutes. Transfer each pan to a rack to cool completely. In a small bowl, combine dulce de leche with remaining 1 teaspoon vanilla and a large pinch of salt. Spoon the mixture into a plastic zipper bag and cut a corner off. (Or you could scoop it into a pastry bag if you prefer, or just use a spoon.) Flip half of the cookies upside down and pipe a thick layer of dulce de leche onto bottoms (or use a spoon to spoon the mixture on). Top with remaining cookies to sandwich the dulce de leche in the middle. Roll sides in coconut. Eat right away, or store in the refrigerator until serving.
More about “peruvian alfajores recipes”
Yield 50 cookies Number Of Ingredients 7 Steps:
Remove labels of of milk cans - do NOT open the can. Boil unopened can(s) of sweet condensed milk in deep pots with plenty of water over a high heat for 1.5-2 hours. The more you boil it the deeper, more caramelly and more flavorful the filling will be. Make sure the water does not run out and the pot does not run dry. Turn off heat and allow water to cool for about 20-30 min. Remove can from water with pinchers and allow the can to cool to room temperature. While milk is boiling, mix dry ingredients in a large bowl. Add butter a stick at a time in chunks, working through to make small chunks (you can use a food processor for the first 2 sticks). When you add the last stick of butter you should be able to form a ball of dough. Try not to overwork dough. Refridgerate dough for 15 min. Roll out dough (I do half at a time) on smooth stone or wooden surface using plenty of flour on both sides and on rolling pin to avoid sticking. Roll out to 1/4 in thick and then cut out shapes with a round cookie cutter. With a spatula or with fingers, arrange cookies onto an ungreased cookie sheet. Continue rolling cookie dough and placing onto baking sheet until all the dough is gone. Bake at 350 degrees until cookies are brown (about 10-15 min.) Remove from oven, cool. Separate cookies from the baking sheet with a spatula. Using a can opener, open the room temperature can(s) of sweet condensed milk. Do not open if still warm. Using a small spreading knife, (like a cheese knife), spread a small amount on the bottom side of a cookie. Place a similar size cookie on top to make a sandwich and put aside (on another baking sheet). Once all cookies have been made into a sandwich, and have been placed on a sheet evenly spaced apart, place about 1/4 cp of powdered sugar on sieve and sprinkle over cookies. Enjoy!
