Ingredients for South American Alfajores
- 1 (14 ounce) can sweetened condensed milk
- 1/4 inch hot water (for bain-marie)
- 1/2 cup (1 stick) softened unsalted butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon lemon zest
- 1/4 cup cornstarch
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- sweetened shredded coconut, as needed
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How to Make South American Alfajores
- Preheat oven to 425°F (220°C).
- Pour one (14 ounce) can of sweetened condensed milk into an 8-inch glass pie plate.
- Add 1/4 inch of hot water to a 2-quart shallow casserole dish.
- Carefully place the pie plate in the casserole dish (bain-marie).
- Bake for 1 hour and 20 minutes, or until the condensed milk is deeply caramelized.
- Meanwhile, prepare the cookies: In a medium bowl, cream together 1/2 cup (1 stick) of softened unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 large egg yolk.
- Add 1 tablespoon lemon zest, 1/4 cup cornstarch, 1 1/2 cups all-purpose flour, and 1 teaspoon baking powder.
- Stir until just combined. Use your hands to bring the dough together.
- Let the dough rest for 15 minutes.
- On a lightly floured surface, roll out the dough to a scant 1/4-inch thickness.
- Use a 1 1/2-inch cookie cutter (or knife) to cut out circles.
- Arrange the cookies on a greased baking sheet.
- Bake in a preheated 325°F (165°C) oven for 10-15 minutes, or until dry but not brown.
- Let the cookies cool completely.
- Sandwich two cookies together with a layer of the caramelized condensed milk.
- Spread a thin layer of the remaining caramelized condensed milk around the outside edge of each alfajor.
- Roll the edges in sweetened shredded coconut.
- Makes approximately 30 alfajores. Leftover caramelized condensed milk is delicious on toast!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
45g
Fat
15g
Carbs
6g
