Back To Basics: How to Make Alfajores! | Georgia's Cakes

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining texture.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Sweetened condensed milk is often more accessible and cheaper.

Mix plain flour and corn flour together with baking powder and baking soda, passing through a cup to avoid mess.

Set the flour mixture aside.

Cream together extremely soft butter and powdered sugar by hand, or use a mixer if available.

Add egg yolks and lemon zest to the butter and sugar mixture, whisking until blended.

If the mixture curdles, add a spoonful of flour to stabilize it.

Gradually add the flour mixture in three stages, mixing well after each addition until no powdered flour remains.

Form a soft dough with your hands and smooth it out.

Wrap the dough in cling film, flatten slightly, and refrigerate for 20 minutes.

Dust the surface and the dough with flour and roll it out to a thickness of 0.5 to 1 cm using a rolling pin or a wine bottle.

Cut out circular shapes from the rolled dough using a cookie cutter or a round lid.

Place the cut circles on a floured surface, then transfer them to a baking tray lined with baking parchment, leaving space between each biscuit.

Refrigerate the biscuits for about 10 minutes before baking.

Preheat the oven to 180°C (350°F).

Bake the biscuits for 10 to 12 minutes until the edges are slightly golden and the centers feel set.

Allow the biscuits to cool completely on a wire rack before handling them.

Fill a piping bag with dulce de leche.

Pair the cooled biscuits by size, flip one half upside down, and pipe a generous amount of dulce de leche onto it.

Carefully press the other half on top to spread the filling to the edges, being gentle to avoid breakage.

Traditionally, the biscuits are dipped in shredded coconut.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens