Alfajore is a Spanish delicacy produced in a variety of different recipes. The most traditional recipe contains flour, honey, almonds, hazelnut and several spices. But then I thought about changing it and making a shortbread instead, giving more a traditional feel by adding a dulce de leche filling.
Baking Temperature: 160C for 6-7 minutes
Portion size: 40-50 pcs
Flour 100 gm
Corn Flour 90 gm
Butter 125 gm
Icing sugar 50 ml
Vanilla essence 1/2 tsp
Lemon zest 1/2 tsp
Salt 1 gm
For Dulce de leche
Condensed Milk 340 gm (tin)
Method of Cooking
For the Shortbread
- Cream butter and sugar till creamy and fluffy with lemon zest and vanilla essence.
- Sieve flour and corn flour, add salt.
- Mix the sieved flour, corn flour and salt with the butter mixture.
- Form smooth dough, wrap with cling film and keep in the fridge for 15 minutes.
- Take out of the fridge and roll to 4mm in between two cling film.
- Place the rolled dough back in the fridge till harden.
- Cut the desired cutter, rest in the fridge for 10 minute and back at 160c for 5-6 minutes
- Once out of the one, let them cool and pipe the dulce de leche between two cookies and stick them together and then roll in desiccated coconut.
For the Dulce de Leche
- Boil the tin of condensed milk in the water for 6 hours
- Take it out of the water after 6 hours and reserve in the fridge
- Use as desired