Sitting on my abuela’s porch in the heart of Andalusia, the aroma of freshly baked Andalusian Alfajores would fill the air. As a child, I couldn’t wait for those warm, crumbly cookies filled with dulce de leche to melt in my mouth. It’s a memory that takes me right back to the sunny plazas and winding cobblestone streets of my grandparents’ hometown. The Andalusian Alfajores were always the star of the show at family gatherings, and I can still picture my abuelo carefully arranging them on a plate, eager to share his prized recipe.
Why This Andalusian Alfajores Recipe Will Become Your Go-To
There’s just something truly special about Andalusian Alfajores. The combination of buttery shortbread, rich dulce de leche, and a delicate dusting of powdered sugar is simply irresistible. What sets this recipe apart is the use of high-quality ingredients and a few secrets passed down through generations. Once you taste these Andalusian Alfajores, you’ll understand why they’re a beloved tradition in my family.
The Secret Behind Perfect Andalusian Alfajores
The key to achieving that melt-in-your-mouth texture is in the dough. We use a mix of all-purpose flour and cornstarch, which creates a wonderfully tender crumb. And the trick to getting that perfect, uniform shape? Chilling the dough before cutting out the rounds. This helps the cookies maintain their shape during baking, resulting in those classic circular Andalusian Alfajores. Of course, the real star of the show is the dulce de leche filling. We make ours from scratch, simmering sweetened condensed milk until it transforms into a thick, gooey caramel. Trust me, it’s worth the extra effort!
Essential Ingredients You’ll Need
- All-purpose flour: The foundation for the buttery shortbread dough.
- Cornstarch: Adds lightness and a delicate texture to the cookies.
- Unsalted butter: Provides richness and a melt-in-your-mouth quality.
- Granulated sugar: Sweetens the dough and helps with caramelization.
- Egg yolk: Binds the dough and adds richness.
- Vanilla extract: Enhances the overall flavor profile.
- Sweetened condensed milk: The key ingredient for the luscious dulce de leche filling.
- Powdered sugar: For the final dusting, adding a delicate sweetness and visual appeal.
Step-by-Step Andalusian Alfajores Instructions
Preparing Your Andalusian Alfajores
This Andalusian Alfajores recipe is surprisingly easy to make, but it does require a bit of patience and attention to detail. The total time from start to finish is about 2 hours, including the chilling and baking time. You’ll need a few basic kitchen tools, like a food processor, baking sheets, and a wire cooling rack.
1- In a food processor, pulse the all-purpose flour, cornstarch, and a pinch of salt until well combined.
2- Add the cubed unsalted butter and pulse until the mixture resembles coarse crumbs. Gradually add the granulated sugar and egg yolk, processing until the dough just begins to come together.
3- Turn the dough out onto a lightly floured surface and gently knead it a few times, then shape it into a disk. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes.
4- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5- Roll the chilled dough out to about 1/4-inch thickness and use a 2-inch round cookie cutter to cut out the Andalusian Alfajores. Carefully transfer the rounds to the prepared baking sheets, spacing them about 1 inch apart.
6- Bake the Andalusian Alfajores for 12-15 minutes, or until they’re lightly golden around the edges. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
The key to perfect Andalusian Alfajores is in the dough. Be sure not to overwork it, as this can lead to tough, dry cookies. And don’t be tempted to skip the chilling step – it’s essential for maintaining the shape and texture. When it comes to the dulce de leche, keep a close eye on it as it simmers to prevent burning. And for the final dusting, use a fine-mesh sieve to evenly coat the Andalusian Alfajores with powdered sugar.
Serving and Storing Your Andalusian Alfajores
Perfect Pairings for Andalusian Alfajores
Andalusian Alfajores are the perfect accompaniment to a steaming cup of coffee or tea. The rich, buttery cookies pair beautifully with the bold flavors of a robust espresso or the delicate notes of a fragrant Earl Grey. They also make a lovely addition to a dessert table, complementing other traditional Andalusian sweets like churros and polvorones.
Storage and Make-Ahead Tips
Andalusian Alfajores can be stored in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the unbaked cookie dough rounds for up to 3 months. Simply thaw them in the refrigerator overnight before baking as usual. The baked cookies can also be frozen for up to 2 months, with the dulce de leche filling added just before serving.
Variations and Dietary Adaptations for Andalusian Alfajores
Creative Andalusian Alfajores Variations
While the classic Andalusian Alfajores are a true delight, you can also get creative with different flavors and textures. Try swapping out the dulce de leche for a thick fruit preserve, like quince or fig. Or add a sprinkle of toasted nuts, like almonds or hazelnuts, for a delightful crunch. For a festive twist, roll the cookie rounds in crushed pistachios or drizzle them with melted dark chocolate.
Making Andalusian Alfajores Diet-Friendly
To make these Andalusian Alfajores gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. For a vegan version, use a plant-based butter and replace the egg yolk with a flax or chia “egg.” And for a low-carb take, you can use a sugar substitute like erythritol or Swerve in the dough and swap the dulce de leche for a sugar-free caramel filling.
Frequently Asked Questions
Q: Can I use a different type of flour instead of all-purpose?
A: While you can experiment with other flours, all-purpose flour works best for achieving the perfect Andalusian Alfajores texture. Whole wheat flour or a gluten-free blend may result in a denser cookie.
Q: How do I know when the dulce de leche is ready?
A: The dulce de leche is ready when it has thickened to a spreadable, caramel-like consistency, about 1-1.5 hours of simmering. It should coat the back of a spoon nicely.
Q: Can I make the Andalusian Alfajores ahead of time?
A: Absolutely! The unbaked dough rounds can be frozen for up to 3 months. Just thaw them in the refrigerator overnight before baking. The baked cookies can also be frozen for up to 2 months, with the dulce de leche added just before serving.
Q: How many Andalusian Alfajores does this recipe make?
A: This recipe will yield approximately 24-30 Andalusian Alfajores, depending on the size of your cookie cutter. The serving size is generally 2-3 cookies per person.
Q: What should I do if my Andalusian Alfajores spread too much during baking?
A: If the cookies spread excessively, it’s likely due to the dough being too warm. Make sure to chill the dough for at least 30 minutes before cutting and baking. You can also try chilling the cut-out rounds on the baking sheet for 10-15 minutes before baking.
Andalusian Alfajores
- Total Time: 25
- Yield: 24
Description
Indulge in the authentic taste of Andalusian Alfajores – a delectable, melt-in-your-mouth cookie that’s a beloved Spanish tradition. These buttery, crumbly treats are a delight to make and enjoy.
Ingredients
– 2 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– Powdered sugar for dusting
Instructions
1. 1. Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. 2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. 3. Beat in the egg and vanilla extract until well combined.
4. 4. Gradually add the flour and salt, mixing until a soft dough forms.
5. 5. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
6. 6. Bake for 12-15 minutes, or until the cookies are lightly golden on the edges.
7. 7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. 8. Once cooled, dust the Andalusian Alfajores generously with powdered sugar.
Notes
For a more authentic flavor, you can add a teaspoon of ground cinnamon to the dough. These cookies can be stored in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Conclusion
Andalusian Alfajores are a true taste of tradition, and this recipe will transport you straight to the charming plazas of Andalusia. With their buttery shortbread, rich dulce de leche, and delicate powdered sugar coating, these cookies are simply irresistible. I hope you’ll give this Andalusian Alfajores recipe a try and experience the joy of sharing this beloved family treat. Don’t forget to let me know how they turn out in the comments below!
