There’s no better way to woo the love of your heart than with sweet delights. The popular Peruvian Alfajor, a crumbly sweetened sandwich cookie, has a number of sweet fillings, dulce de leche being the most popular. Some are dipped in chocolate and rolled in crushed nuts. Others are triple stacked or served in “log” form. Whichever version you prefer, we have a fairly easy recipe that will be the hit of your next swinging party.
For this recipe we used a Milk Caramel with Coconut spread from Don Joaquin Gourmet. Norma Vega, a contributing writer for LatinoFoodie, brought back a jar from the Fancy Food Show in San Francisco for us to try. You can substitute strawberry jelly, lemon curd, dulce de leche or simply use your favorite hazelnut chocolate spread, like Nutella.
Alfajores with Milk Caramel Filling
Ingredients:
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup corn starch
- 2 cups all-purpose flour
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup granulated white sugar
- 4 extra large egg yolks (room temperature)
- 1 teaspoon real vanilla extract
- 2 tablespoons brandy
- Zest of 1 large lemon
- 1 cup Milk Caramel Sauce
- 1 cup powdered sugar
- Optional: finely grated coconut
I must bake these, of course! So, the cookie itself is “the thing”, right? My son loves chocolate, my husband loves apricot, I love lemon curd, and my parents love raspberry, so I guess I have to make some of each. I love the way you have them stacked in the photo, so colorful with the different fillings. Once again, thank you for sharing! XOXO
Please tell me where to find the instructions for preparing Alfajores with Milk Caramel Filling. The ingredients are listed, but cannot locate the “how to” information.
Thank you.