One of the first blog
friends I made, more than seven years ago, was Paula Montenegro of Vintage
Kitchen Notes. I learned a lot from her. She cheered me on in the beginning,
and we became fast friends.
Paula lives in Buenos Aires
and, happily for me, speaks amazing English. Like many people in other
countries, her English is better than mine.
One of the many things I
have learned from her posts is that if Argentina had a “National
Paste” it would be dulce de leche.
I never knew there were so
many desserts that use this sweet and wonderful condiment.
If Argentineans had a
“National Saying” it might be: “A day without dulce de leche is like a
day in any other country.”
One of the desserts with dulce de leche that really caught my fancy was Paula’s alfajores.
I had my first of these
cookies in San Francisco from a small food cart in the Ferry Market Building.
The baker was from Buenos Aires so I knew I was getting the Real McCoy.
It was love at first bite.
These were the most delicate and tender cookies I had ever had and they were,
of course, filled with dulce de leche. He also had a version filled with
raspberry jam.
It wasn’t until a few years
later, when I saw Paula’s post, that I understood why the cookies were so
tender. Cornstarch. Lots of it.
These
are quite easy to make, and can be made with any size cutter. I liked the
bigger size, because I am a little piggy!
Filling them with dulce de leche
is traditional, as is using any number of
fruit jams.
~ David
Alfajores
Paula Montenegro, Vintage
Kitchen Notes
150
gram unsalted butter, room temperature
200
grams sugar
2 egg yolks
1 egg
1 tablespoon cognac or
other liqueur
a few drops vanilla extract
zest of 1/3 lemon
100 grams
all purpose flour
320 grams
cornstarch
1/2 teaspoon baking powder
dulce de leche, or fruit
jam
In a large bowl, using a
wooden spoon, cream butter And sugar.
Add egg yolks and whole egg
and mix well to incorporate. Add cognac, vanilla and lemon zest. Mix again.
Add flour, cornstarch, and baking powder gradually,
mixing very well until no streaks remain. The final dough will be very soft and
silky but not sticky. Let rest for 10 minutes.
Preheat oven to 325°F. On a floured surface, roll dough about ¼ inch thick. Using a 2-inch or 2 1/2-inch round cutter, cut circles and place
them on a parchment-lined cookie sheet. Pull together the scraps of dough and re-roll,
cutting rounds until all dough is used.
Bake for 15 minutes until
the cookies are barely starting to color. Let cool a few minutes on the cookie
sheet before transferring to a rack to cool completely. Turn half of the cookies
bottom side up on a work surface.
Fill a pastry bag, fitted
with a 1/4-inch or 3/8-inch tip, with dulce de leche. Pipe onto the bottoms of half
the rounds. Press lightly with remaining rounds, flat side down, forming alfajores.
Alternatively, spread a thick layer of jam instead of the dulce de leche.
Makes about 24 cookies,
depending on the size of your cutter.
Cheri Savory Spoon
April 29, 2017 at 4:54 pmHi David, Paula sounds like a wonderful friend and champion. I have noticed that many people in other countries can speak at least 2 if not 3 or 4 other languages and as you said English better than myself. Lovely looking cookies, love dulce de leche.
Cocoa & Lavender
May 1, 2017 at 2:11 pmCheri there are many days when English escapes me and all I can do is babble! The cookies are wonderful!
Sippity Sup
April 29, 2017 at 6:07 pmI've been eyeing a version of this recipe from Greg Denton and Gabrielle Quinonez cookbook Around the Fire. They're quite similar (except for the lemon zest). GREG
Cocoa & Lavender
May 1, 2017 at 2:11 pmI know you will like them. Maybe Zazie will like one, too…
Liz (Good Things)
April 29, 2017 at 11:39 pmHow exquisite!
Cocoa & Lavender
May 1, 2017 at 2:11 pmThanks, Liz!
Paola
April 30, 2017 at 7:21 amI love these! My recipe also uses cornflour and it makes them "friabili" as they say in Italian. In fact quite a few Italian cakes also use cornflour – once you realise that, it is easier to get that texture. These look particulary delicious David. My mouth is watering ….
Cocoa & Lavender
May 1, 2017 at 2:12 pmHow interesting, Paola – I have yet to see an Italian cake that calls fro cornflour but it makes so much sense!
Frank
April 30, 2017 at 11:44 amThey look very pretty, David. And I'm sure they're delicious. I'd like them with the raspberry jam. For whatever reason I don't actually care for the taste of dulce de leche. I know, weird. I'm not big on Nutella, either—practically sacrilegious for someone of Italian extraction.
Cocoa & Lavender
May 1, 2017 at 2:14 pmNo Nutella??? That is kind of like me, a foodie, refusing to drink coffee or tea… In fact, I have never had either! The jam (and lemon curd) taste great inside these crumbly disks of heaven.
Nutmeg
April 30, 2017 at 1:49 pmOh you make it look easy…and delicious
Cocoa & Lavender
May 1, 2017 at 2:14 pmWell, Carolyne, they ARE easy and delicious! 🙂
Cathleen | My Culinary Mission
May 1, 2017 at 2:59 amThese look and sound amazing!
Cocoa & Lavender
May 1, 2017 at 2:14 pmDefinitely worth making, Cathleen!
Valentina
May 2, 2017 at 12:36 amI love that Argentinian saying. Very cute. And even more I love dulce de leche! The brown color/caramelization is just beautiful!
Cocoa & Lavender
May 3, 2017 at 2:05 pmWell, I did make up that Argentinian saying… but I bet it's true!
Merryn@merrynsmenu
May 2, 2017 at 3:03 amWow these are amazing and something I have never tasted in Australia but they sound gorgeous. I bet they taste even better, thanks for sharing such a pretty and delicious recipe 8)
Cocoa & Lavender
May 3, 2017 at 2:05 pmThanks, Merryn – I really recommend you try them. Wonderful cookie and especially nice texture.
Unknown
May 2, 2017 at 9:27 amdid not know these biscuits. thanks. they sound good and easy/ and remind me of some versions of Italian pasta frolla…. I would pair them with some sort of fake, quick jam, with almost no sugar… almost like a thick fruit compote. stefano
ps: never liked Nutella, not even as a child (however, I could have occasionally some super quality gianduia cream from people like Domori or other top producers – but then we are talking about another level of chocolate spreads…)
Cocoa & Lavender
May 3, 2017 at 2:08 pmStefano – your idea of using a fresh, quick jam is perfect.
When I was a kid and visiting Europe, everyone was eating Nutella on bread. I didn't like it at all. However, when it gets baked into things, I am a happy man. So, in the end, it is gianduia that I love. It's too much as a plain candy, but in cakes it is great!
Andrea_TheKitchenLioness
May 2, 2017 at 10:36 amDear David, nice to see Paul´s lovely cookies come to life here in your wonderful pictures and through your kind and thoughful words…you did a marvelous job with these amazing tea time treats!
Hope that life is treating you and yours well – I do hope to find more time for blogging and commenting during the next few months…I`ll try to do my best!
Ganz liebe Grüße and dich und Mark aus dem sehr verregneten und kühlen Bonn!
Andrea & Co.
Cocoa & Lavender
May 3, 2017 at 2:09 pmI was so relieved when Paula complimented them – I would hate to have let her down!
I can only imagine how busy you are – I completely understand, as it is crazy for me, too. Liebe Grüße. d
John | heneedsfood
May 5, 2017 at 9:05 pmTravelling through South America for the amount of time we just did, we came across our fair share of alfojores. Each country has their own version, and within that country, I learned there are even more. The simple Argentine ones like your beauties were one of my favourites, and then you go to somewhere like Bolivia or Colombia, and they turn into something about 20 times the size. They're enormous!
Oh, and then there's the different types of dulce de leche. I must say, though, the stuff in Uruguay was our favourite. Nowhere near as sweet, but almost buttery. Perfect slathered over croissants!
Cocoa & Lavender
May 6, 2017 at 9:15 pmI was wondering about that, John – just how many variations on alfajores can there be? I am glad somebody makes them larger than me – makes me feel less of a piggy!
Now – on to the dulce de leche. We have a different variety here, too, made with goat's milk. Let me know how the ones you have found differ
Jean | DelightfulRepast.com
May 12, 2017 at 12:05 amDavid, these look delightful! I often use cognac or brandy for flavoring. And I would definitely like them with dulce de leche, but even more with raspberry jam. No Nutella for me. The platter you've used is so perfect for the dulce de leche.
Cocoa & Lavender
May 15, 2017 at 2:11 pmHonestly, Jean, I am not sure Nutella would work all that well. Jam is definitely good, and I think lemon curd would work well, too! I found that wonderful platter at a second hand shop for $2! Great find!
Inger at Art of Natural Living
May 16, 2017 at 1:43 amThese look delicious David! Interesting point about the cornstarch–I just realized that must be behind the texture of one of my mother's Christmas cookies…
Cocoa & Lavender
May 19, 2017 at 1:26 pmOoh, Inger – I hope you will share that cookie recipe come holiday time!
The Reader's Tales
May 19, 2017 at 7:28 amI'm definitely a dulce de leche person! dulce de leche is one of my faves because it's in my culture. Will definitely try these. Thanks for sharing 😉
Cocoa & Lavender
May 19, 2017 at 1:26 pmThanks, RT – I hope these are as good as those you grew up with!
Ngeun
May 20, 2017 at 9:15 amYou make these cookies look and sound so delicious! Love that they're so tender and great tip with the cornstarch. I can imagine these would melt in my mouth with a cuppa. The light on the platter of cookies is lovely!
Cocoa & Lavender
May 20, 2017 at 2:01 pmThey definitely wold melt in your mother – it's why I like hem so (with cocoa, of course). Sunlight is sometimes tricky – you won't see it often on the blog, but every once in a while it is pretty astonishing, Ngeun!
Recetas al instante
May 30, 2017 at 5:43 amI love alfajores.
Olga.
Cocoa & Lavender
June 5, 2017 at 8:27 pmThanks, Olga – I love them, too! I am sure almost anyone who has tasted one has started a love affair!