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Wii~! My Owner got so happy about this new candy~ He loves cake so much, and since this candy seems like a tiny cake, he ate lots of them~! ^^

Alfajor is a traditional confection found in some regions of Spain, the Philippines, and in parts of Latin America, including Paraguay, Argentina, Bolivia, Chile, Uruguay, Colombia, Ecuador, Peru, Southern Brazil, and Mexico.

The following recipe is from South America, in which alfajores are made totally different. These differ from the Spanish alfajores in that they are made with two round cookies with different sweet fillings between them. They can be covered in glaced sugar, coco or chocolate. Argentina is today the world largest consumer of alfajores, being the most common snack for schoolchildren and adults. In Argentina, Bolivia, Chile and Uruguay, it usually contains traditional dulce de leche, although there are a lot of variations.

Nuevo Lien


12 cookies

  • 100 grams (about 7 tablespoons) butter, soft
  • 40 grams powdered sugar
  • 75 grams cornstarch
  • 75 grams all-purpose flour
  • 4 tablespoons dulce de leche

Nuevo Lien


  1. Cream the soft butter together with the powdered sugar until the mixture is fluffy. If your butter is very soft already, this should take no more than a couple of minutes with a handheld mixer.
  2. Whisk together the cornstarch and the all-purpose flour, then combine it with the butter and sugar using a large wooden spoon until the dough starts coming together into a ball.
  3. Preheat the oven to 350° F (175° C) and line a sheet pan with parchment paper. Place the disk of dough on a floured surface, dust it with some extra flour, then carefully roll the dough out to a thickness of no more than 5 millimeters (less than 1/4 inch).
  4. Using a 5 centimeter (2 inch) round cookie cutter, cut out 24 cookies (you will have to re-roll the dough a couple of times to do this), and place the dough circles on the prepared sheet pan, leaving about 1 centimeter (about 1/2 inch) of space between the cookies.
  5. Place the sheet pan in the fridge for approximately 10 minutes, so that the cookies can firm up.
  6. Bake them for 12 minutes, or until they’re just starting to color around the edges. Lift the cookies onto a cooling rack and leave them to cool.
  7. Once they’re at room temperature, top half of the cookies with dulce de leche, using about 1 teaspoon on each one. Then sandwich those cookies with the plain ones. As you press the cookies together, carefully rotate the two cookies in opposite directions, which will help spread the dulce de leche all the way to the edge of the cookies.



Thank you, food52.com~!


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