Alfajores with Dulce de Leche Filling using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(4.8)
Preparation time
79 min
Total time
114 min
Servings
12
Calories / Serving
0 Cals
Difficulty
Average
Embark on a delightful culinary journey to Argentina with these melt-in-your-mouth Alfajores! Imagine two delicate, crumbly cookies embracing a luscious dulce de leche heart, all kissed with a flurry of sweet coconut. This recipe simplifies the traditional method, guiding you step-by-step to create these iconic treats in your own kitchen. Prepare to be transported by every heavenly bite!
Ingredients
- 150 g Butter
- 100 g Icing sugar
- 3 Eggs
- 1 Teaspoon(s) Vanilla extract
- 200 g Cornflour (maïzena)
- 100 g Flour t55
- 1 Teaspoon(s) Baking powder
- 400 g Sweetened condensed milk
- 100 g Grated coconut
Steps
Cookie Dough
- Add 150 g of butter in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 5.
- Add 100 g of icing sugar in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 4.
- Add 3 eggs only the yellow, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 4.
- Add 200 g of cornflour (maïzena), 100 g of flour t55, 1 teaspoon(s) of baking powder in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 6.
- Transfer the content of the food processor bowl on a workplan warp in cling wrap.
- Setaside the dough in a fridge during 30min.
Baking
- Preheat the oven at 160°C.
- Use a round cookie cutter to cut out cookies. Place cookies on baking sheets lined with baking paper.
- Cook in the oven at 160°C.
- Transfer cookies to a wire rack to cool completely.
Dulce de Leche Filling
- Wash the food processor bowl.
- Add 400 g of sweetened condensed milk in the food processor bowl.
- Mix manual: 45:00min / 100°C / Speed 3.
- Check and repeat if necessary to get a thick caramel consistency.
Assembling
- Add 100 g of grated coconut on a plate.
- Spread a generous amount of Dulce de Leche Filling on the flat side of one cookie, then top with another cookie to form a sandwich.
- Roll the edges of the sandwich in Grated Coconut.
- Dust the top with Icing Sugar.
- Repeat with the remaining cookies and Dulce de Leche Filling.
- Serve Immediately or store at room temperature maximum 3 days.
