FINE CONFECTIONS CINCINNATI: argentinian style ALFAJORES recipe
Alfajores are my favorite cookie in the world. Having been born and raised in South America, Alfajores are present in many of my childhood memories.
Almost every country in South America claims Alfajores as their own, and every variation of this recipe is simply glorious. One of the major variations that I have found is the introduction of Cornstarch to the recipe. Some recipes call for a 1:1 ratio of Flour to Cornstarch. The more cornstarch, the lighter the cookie will be and the more difficult the dough will be to work with.
Like with all butter cookies, making Alfajores may be a daunting task. The secret to success is TEMPERATURE!...Your mission is to keep the dough firm and cold at all times. For sandwiched cookies, 1/8" is the desired thickness of the the dough. Decorated cookies may be rolled to 1/4". Keep in mind that these are fragile cookies and may not be the best for mailing or traveling.
Dough scraps can be brought together and gently press into a ball for up two two times to make additional cookies.
The traditional filling for Alfajores is Dulce de Leche, but pairing them with preserves, ganache, jelly or buttercream is delicious too; sometimes dry and shredded coconut is added to the sides of the cookie.
Dulce de leche can be made by cooking condensed milk and sugar. There are wonderful brands of Dulce de leche in the market, and they vary in taste and consistency. A significant difference in the taste of Dulce de Leche is the type of milk used (Goat vs. Cow milk), just explore and chose your favorite!. For a different twist, Dulce de Leche could be substituted by thick caramel.
Regardless of the filling you choose, I personally like the look of the piped filling on the sandwiched cookie. Star tips are my preferred tips to use for this. Metal tins are the best type of container to use to preserve unfilled cookies.
I hope that you have a great time making these delicious cookies and that they become a sweet memory for you and your family as they are for mine!
All my best, Ileana.
Original recipe adapted from Ingrid Hoffman as published on Food Network.
Yield: 16-18 Sandwiched cookies
Since opening in 2010 in Cincinnati, Venezuelan born Ileana Saldivia’s studio, Sugar Realm has become a preeminent wedding and celebration cake design boutique. In 2018, due to her husband's job, Ileana and her family relocated to Philadelphia, and so did her Sugar Kingdom. Sugar Realm’s cakes and confections are known for their sophisticated flavors, unique designs, artistic sugar flowers, innovative techniques, and architectural compositions. The studio’s wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines. In the December 2015 issue of “Cincinnati Magazine,” Sugar Realm was named “Best of the City” and featured on the cover. Saldivia’s blog “Life in a Sugar Kingdom” is regularly visited by hundreds of cake enthusiasts and professionals.
Our online cake decorating class "Make-ahead techniques for stunning cakes", covers ileana's favorite cake decorating techniques, as well as the recipe of her signature Rolled Chocolate and her favorite tools and resources.