Hi Sup’er! 👩🏽🍳👨🏽🍳 Sammy is on his own today making Alfajores. These cookies were brought to South America via Spain, but have origins in the Middle East. Some say the Moors brought a version of this cookie, called Alfajor, to Spain during their 800 year rule. Countries all over South America have their own version of this cookie but today we are making Peru’s version. Alfajores have a lot of steps…but it is SO worth it! This almond cookie filled with dulce de leche is AMAZING!!! Thank you to www.christmas-cookies.com for this and ALL of our Christmas cookie recipes from around the world.
Makes about 24 Cookies: 1-1/2 cups unsalted butter 1 cup confectioners’ sugar 2 tablespoons granulated sugar 1/4 teaspoon salt 1/4 teaspoon almond extract 1/2 teaspoon vanilla extract 1/3 cup ground almonds (can be ground in a food processor) 3 cups unbleached all-purpose flour Filling: 2 cups firmly packed brown sugar 1 cup half & half or light cream or evaporated milk 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract
Directions: Cream the butter with the powdered sugar until fluffy. Stir in salt, extracts, ground almonds and flour. Wrap and chill 30 minutes. (If you chill longer, you have to let the dough warm up a bit before it can be rolled). Filling: In a medium saucepan, heat brown sugar with cream over medium heat. As it cooks, brush inner sides of pan with a pastry brush dipped in cold water. Heat until mixture reaches soft ball stage (238-240 F). Remove from heat – let cool to about 110 F. Stir in the butter and beat until mixture is thickened. Add vanilla. If mixture is too thin, add confectioners’ sugar. Bake: Roll out dough 1/4 inch thick. Cut in 2-1/2-inch circles. Bake on a parchment-lined baking sheet at 350 F for 12-14 minutes. Cool cookies on wire racks. Assemble: Spread caramel filling on a cookie. Top with another cookie and press together. Dust tops with confectioner’s sugar.