The Milky Way: Alfajores

4 months ago

A delectable Spanish-inspired dessert



1 3/4 cups (243g)  All-purpose flour

2 1/4 cups (246g) Cornstarch

½ tsp Salt

2 tsps Baking powder

1/4 cup + 2 Tbsps (60g) Confectioner’s sugar

1 1/2 cups Salted butter, cubed and softened to room temperature

2 Tbsps Milk

1 tsp Brandy

1 can Dulce de leche (or your choice of filling)

  1. Preheat oven to 350F, line 2 large cookie trays with baking paper.
  2. Combine the dry ingredients and whisk to blend completely. Sift and set aside.
  3. In a food processor, add the dry ingredients and the butter, pulse until combined.
  4. Add the milk and brandy and pulse again until blended.
  5. Divide into 2 discs, cover in cling wrap and rest in the refrigerator for 1 hour up to two days.
  6. Roll the dough one at a time between two sheets of non-stick paper dusted with just a little bit of flour and roll to 1/4 inch thin.
  7. Dip a 1 or 2-inch round cookie cutter in flour and cut the cookies transferring the cut dough on to a lined cookie tray.
  8. Gather the leftover dough and fold them gently and re-roll the dough to 1/4 inch, cutting more cookies. Continue until all the dough has been consumed. Repeat with the second disc.
  9. Bake in the oven for 25-30 minutes or until the sides starts to turn light brown and the cookies are dry to touch. Remove from the oven and cool on a tray.
  10. Take one cookie and spread some dulce de leche and cover that with another to make a sandwich. Repeat until all the cookies are consumed.

Alternatively, you may mix this in a mixer:

  1. Cream the butter and confectioner’s sugar until light.
  2. Add the milk and brandy and beat until combined.
  3. Add the dry ingredients and continue with step 5 onwards.
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