morsels45

morsels45 said

Alfajores

Two crumbling biscuits with caramel between them, rolled in coconut at the edge.

Alfajores
Photo: Alex Lozupone, CC BY 4.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make alfajores

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Cornflour biscuits

90 minutes · serves 12 · Medium

What you need

  • 200g cornflour
  • 150g plain flour
  • 150g butter, soft
  • 100g sugar
  • 3 egg yolks
  • 1 tsp baking powder
  • Zest of 1 lemon
  • 300g dulce de leche
  • Desiccated coconut

What you do

  1. 1Cream the butter and sugar, beat in the yolks and zest.
  2. 2Fold in both flours and the baking powder. It will be very soft — chill it for an hour.
  3. 3Roll to 6mm between sheets of paper and cut small rounds.
  4. 4Bake at 170C for 9 minutes. They should stay pale. A browned alfajor is an overbaked one.
  5. 5Cool completely, then sandwich generously with dulce de leche.
  6. 6Roll the exposed edge in coconut. Keep them a day before eating if you can.

Chocolate-dipped

100 minutes · serves 12 · Medium

What you need

  • Same biscuits
  • Dulce de leche
  • 200g dark chocolate

What you do

  1. 1Sandwich as above, then dip the whole thing in melted chocolate.
  2. 2Set on paper. The Cordobés version.