Dulce De Leche Cookie Sandwiches (Alfajor)

Dulce De Leche Cookie Sandwiches (Alfajor)

They are everywhere, and everyone claims to have the best recipe. And while, at first glance, the Alfajor looks like a simple dulce de leche cookie sandwich, it’s a sweet treat that commands a little more respect than your grocery isle freeze and bake variety. Like wines in Argentina, every region likes to put its own spin the Alfajor. And Mendoza has its own delicious touch. That being said, the Alfajor is one such simply blissful food that comes to me thanks to a time-honored Mendoza tradition and a bit of chemistry I don’t understand.

Yield
30 cookies

Ingredients

Instructions

  1. Tip: Go for softer, which melt in the mouth. Remove one cup of flour and replace it with a cup of cornstarch. Below follow the recipe.
  2. When cookies have cooled completely, spread the bottoms of half of the cookies with dulche de leche, cajeta, or jam; sandwich together with remaining cookies. Store in an airtight container for up to 2 days. Just before serving, lightly sprinkle with confectioners’ sugar, if desired.
  3. Using a tablespoon or a small ice cream scoop, drop dough onto prepared baking sheets, about 2 inches apart. Transfer to oven and bake, rotating baking sheets halfway through baking, until golden, 10 to 14 minutes. Transfer cookies to a wire rack until completely cool.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add eggs, one at a time, and continue mixing until well combined, about 1 minute. Working in batches, add flour mixture; mix until well combined. Add milk, orange juice, and vanilla; continue mixing until a dough forms, 1 to 2 minutes.
  5. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  6. Preheat oven to 350 degrees. Line two baking sheets with parchment paper or nonstick baking mats; set aside.
    7. Home made Dulce de Leche
  7. This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required
  8. After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.
  9. Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don’t get too uptight about it).
  10. Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the risk of the tins exploding during the cooking process)

Notes