*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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It is nice to see more latinamerican recipes on this site. My father is Argentinian and of course we are big fans of alfajores (specially the Havanna brand). I would only suggest adding tangerine zest to the cookie dough as in some traditional argentinian recipes. Other recipes call for using cooked egg yolks in the dough. Also if you don't have original dulce de leche you can make a very similar one by boiling a can of condensed sugared milk during at least 2 hours but BEWARE: cool off completely before opening!
Really good recipe, loved them, just like I used to get in Argentinean bakery. I had the same problem as a previous reviewer that they would crumble like sand when I would try to get them on the cookie sheet to bake. I added 1/4 cup butter and 2 more egg yokes and it was perfect (I used Large eggs, maybe with Jumbo, the 3 the recipe would have called for would be fine). I also followed other reviewers suggestions instead of using all lemon I did 1/2 of the lemon extract and zest and then the other 1/2 orange extract and zest. I had no vanilla rum, so I just mixed 1/2 rum and 1/2 vanilla. I used sweetened coconut, I think it tastes better. When I take something to parties, I like taking something different, usually something that I grew up eating, this time it was the alfajores and they were a hit! Thank you for the recipe.
With a few modifications, this is really a great recipe. My Argentine husband loves them and I've made them 4 times now, adjusting to my perfection.
I use 2 1/2 c. Flour and 1 2/3 c. Corn starch (just switched the amount from the original recipe). And yes, that is CUPS of corn starch. Alfajores are not meant to be too cakey and should be kind of dense.
I also used 4 whole eggs instead of 3 egg yolks, this may change depending on the egg size you use. If the dough isn't holding together when pressed, add egg or your cookies will be a crumbly mess coming out of the oven.
For the dulce de leche, which I can't find near me, I buy sweetened condensed milk 14 oz and make it in the microwave. Just repeat 30second heating and stirring, the milk will brown and stiffen up, go by texture for when to stop, it should be workable not runny, and you'll want to make the dulce de leche just before spreading it, because it will continue to stiffen a little. Be sure to buy two cans of milk if it's your first time, I went by color on my first batch , overcooked it and ended up with a bowl of hard caramel that took two days to soak out!
How you do the vanilla/vanilla rum is not too important, I use amaretto in place of vanilla rum and like the flavor.
Same for the lemon, I don't like the strong flavor of lemon extract but they should taste a little lemony, I use lemon juice instead.
After sandwiching them, I cover them in chocolate or powdered sugar like Havanas.
I am Bolivian so we make our own version of alfafores. I followed this recipe exactly except for the rum. Made it for a preschool/culture day. The kids gobbled it. My family loved it. Doubled the recipe. Only lasted a day. Only downside is that they took forever (a couple hours)! Will try rolling/cutting on parchment paper next time and cooking it right on there so I don't have to transfer!
I too had trouble with the dough being sandy. I managed to get them pressed together with much difficulty. I decided to just bake 6 and see how it went. When I baked cooled and tried to ice those 6 with the dulce de leche they crumbled. I added one extra egg yolk and a litte water to the remaining dough. With those additions the dough worked fine. They tasted delicious!