Alfajor De Maicena Cornstarch Alfajor Recipes

ALFAJORES DE MAIZENA

Steps:

• Beat the butter until creamy. Add the sugar gradually, beating until the mixture is light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon rind.
• Sift together the cornstarch, flour, baking powder and soda. Gradually add the dry ingredients to the butter mixture, beating until thoroughly combined.
• Drop the batter by small spoonfuls onto well buttered baking sheets. Leave enough space between the cookies because they will spread.
• Bake in a 350 degrees oven 15 minutes. Immediately remove from the baking sheets and let cool.
• When cool, spread some Dulce de leche on the bottom half of the cookies and make a sandwich with the remaining cookies. Squeeze the sandwiches so that some of the dulce de leche is squeezed out the sides, and roll the sides in the grated coconut.

ALFAJORES (DULCE DE LECHE SANDWICH COOKIES)

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.

ALFAJOR DE MAICENA- CORNSTARCH ALFAJOR

Steps:

• Combine first 7 ingredients until forming a smooth dough.
• roll the dough in 1/4 inch.
• cut in 2 inches diameter circles.
• bake them a 350 degrees for 15 minutes.
• do not brown them.
• let cool and spread dulce de leche.

CLASSIC ARGENTINE ALFAJORES

Steps:

• Sift everything into a bowl, set aside.
• In another bowl, mix powdered sugar and butter until creamy using a handheld whisk. Add in egg yolk one by one, mixing well to combine after each addition. Add in vanilla extract, lemon zest and mix to combine.
• Add in dry ingredients in 3 additions, mixing just enough after each addition. Don't over mix. For the 3rd addition, you will not be able to mix everything to combine using hand held mixer. When it's half mixed, pour everything onto the working surface.
• Start folding the mixture onto itself and gently push with your palm until you get a ball. Do not knead. Refer to tutorial video above for better understanding.
• Wrap with cling film and chill in the fridge for 30 minutes or until manageable.
• Put 1/3 of dough on a cling film and cover it with another. Gently roll it into 8-10mm thickness. If the dough breaks, just gently push it back together. Chill in the fridge for 10 minutes while you continue rolling the rest.
• Take 1 rolled dough from the fridge and place it on the working surface. Remove the top cling film. Cut out 1.7 inch (4.5 cm) circles using floured cutter/glass. Place on parchment paper on baking tray. Place in the fridge if you're not baking them immediately.
• Bake at 360F (180ºC) in a preheated oven, conventional mode, on middle rack for 10-12 minutes or until fully cooked without having any toasted colour. Cool completely before using.
• Pipe dulce de leche on the bottom side of a cookie, more or less the same thickness of the cookie itself. Take another cookie and place it on top and lightly press. Roll in desiccated coconut. Enjoy!
• Place in air tight container, at room temperature. Best consumed the next day. Last good for 1 week at room temperature, 2 weeks in the fridge.

ALFAJORES ARGENTINEAN STYLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the flour, cornstarch, baking soda, and baking powder; set aside.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg yolks one at a time, allowing each yolk to blend into the butter mixture before adding the next. Beat in the vanilla rum, vanilla extract, lemon extract, and lemon zest with the last egg. Gently fold in the flour mixture with a spoon, making a crumbly dough. When the dough becomes cohesive enough, press it together into a ball with your hands. Wrap with plastic wrap and chill for 30 minutes to 1 hour.
• Roll out the dough, using as little flour as possible, about 1/4 inch thick. The dough will have an unusual consistency. Cut with a small round cookie cutter. Continue pressing the dough together, rolling it out, and cutting until you have used it all. Place cookies 1/2 inch apart on the prepared cookie sheets.
• Bake in the preheated oven until set but not browned, 7 to 10 minutes. Remove the cookies immediately to cool on a wire rack.
• Spread the underside of a cooled cookie with a teaspoon of dulce de leche, then sandwich together with another cookie until the caramel oozes out the sides. Roll the sides in the shredded coconut.