Backblog from Berlin
Have you ever alfajores eaten? In addition to the annual cinnamon stars and vanilla biscuits, these are pretty Cookies from South America a welcome change in the Christmas cookie jar. They consist of two round biscuits baked with cornstarch and one with Dulce de Leche-Filling held together and rolled in coconut flakes. Almost that South American version of the Macaron.
I know alfajores mostly from Argentina, but you can buy them all over South America. Through the corn starch (we mainly sell it as cornstarch), the cookies rise very well and keep them wonderful crumbly consistency, so that they literally melt on the tongue.
Dulce de Leche (literally: "sweets from milk") is a popular one Caramel cream from Latin America, boiling milk with sugar and vanilla into a kind of jam. But don’t worry, it hardly tastes of milk, but has a fine caramel taste. From Argentina to Mexico Dulce de Leche Sold as a spread or candy in every supermarket and used a lot in bakeries and pastry shops. In Colombia and Venezuela it is also called arequipe designated. I still dream of the croissants today Dulce de Leche-Filling from my regular bakery in Bogotá – simply divine!
In this country, the caramel cream is rather difficult to find. If you alfajores want to bake, you have three different options: 1. You buy Dulce de Leche in a large, well-stocked supermarket, e.g. by Bonne Maman. 2. You make them yourself sweetened condensed milk – this is the simpler and faster variant. You can find out how to do this here, for example. 3. You make them completely yourself. It is not much more difficult, but it takes longer. I chose this variant because I think it tastes best. A very good recipe with instructions for homemade Dulce de Leche by the way, you can find it here.
By the way: this recipe is my contribution for an article in the Otto-Versand magazine on the topic of "unusual Christmas cookies". You can find even more recipe ideas here.
Do you fancy a breath of fresh air in a cookie jar? Here’s the recipe for the alfajores:
Ingredients (for 14 alfajores):
- 150 g wheat flour
- 150 g cornstarch (pure cornstarch)
- 100 g of sugar
- a pinch of salt
- 100 g butter
- 1 egg
- 1 egg yolk
- a pinch of baking soda
- 1 teaspoon Baking powder
- a vanilla bean
- 1 tbsp grated lemon zest
- 1 tbsp good rum (preferably with vanilla flavor, e.g. Havana Club Añejo 7 años)
- desiccated coconut
- approx. 300 g dulce de leche
Beat the butter with the sugar and salt until creamy. Then stir in the eggs one by one and continue to beat. Then stir in the grated lemon peel and the scraped-out pulp of the vanilla bean. Mix the flour with the cornstarch, baking powder and baking soda and fold in as well. Finally add a tablespoon of rum. Knead the mixture until a smooth dough is formed and let it rest in the fridge for at least 30 minutes (you can also store the dough there overnight).
In the meantime, preheat the oven to 175 ° C top and bottom heat. Knead the chilled dough again and roll it out about 3 mm thinly on a floured surface and cut out circles of about 5 cm in diameter. Then place the circles on a baking sheet covered with baking paper and bake in the preheated oven on the middle shelf for 12-14 minutes until they turn slightly golden brown.
Allow the biscuits to cool and give half a dulce de leche with a piping bag. Place a second biscuit on top and press it down gently so that the filling at the edges oozes out a little. Finally, roll the alfajores on the edges in coconut flakes. Good Appetite!
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