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Classic Argentinian Alfajore Cookies

AuthorAnnabel
RatingDifficultyIntermediate

Alfajor Cookies are buttery cornstarch cookies filled with chocolate/caramel, often decorated with a drizzle of chocolate, or powdered sugar dusted on top, or with the sides coated in shredded coconut, or chopped almonds.

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Yields16 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Cookies
 190 g butter, melted
 16 g vanilla extract
 1 pinch salt
 260 g coconut flour
 50 g coconut sugaror stevia
Stuffing
 16 g butter
 100 g coconut sugaror stevia
 90 g heavy whipping cream
 16 g peanut butter
 1 tbsp fine grated coconutoptional

What are we cooking today?
1

It is said that Argentinians are the biggest consumers of sweet snacks in the world and Argentinian Alfajore Cookies are a staple.

Getting started
2

Preheat oven to 150C

3

In a bowl, beat the butter and coconut sugar until smooth.

4

Add the vanilla and salt and mix very well.

5

Add the coconut flour and mix until well incorporated, mix slowly until smooth.

6

Pour the dough onto a non-sticky paper, then roll into a roll shape.

7

Wrap it up and let it cool in the fridge.

Cooking
8

Melt the butter.

9

Add the cream and sugar and simmer.

10

Reduce heat to medium low and stir occasionally until the sugar dissolves and the liquid is thick and sticky.

11

Leave the mixture in the bowl to cool to room temperature.

Baking
12

Spray a baking tray or cover with baking paper.

13

Portion the dough in 32 equal parts, then with the help of a cookie cutter give it the rounded shape, characteristic
of the Alfajores.

14

Bake for about 10 minutes, or until it has golden edges. Remove from oven and let it rest.

15

Now the assembly. You can add the mixture in a strong plastic bag, cut the tip slightly 1 cm and with the filling, cover 16 cookies leaving a small edge on the side.

16

Then top with the other part of the cookie, gently pressing down until the filling reaches the edges.

17

Roll in grated coconut and sprinkle with icing sugar (optional).

Annabelle's tips
18

You can replace the grated coconut with a mixture of coconut and ground nuts, the amount needed to harden the filling!

Any left over filling is delicious on toast.

Ingredients

Cookies
 190 g butter, melted
 16 g vanilla extract
 1 pinch salt
 260 g coconut flour
 50 g coconut sugaror stevia
Stuffing
 16 g butter
 100 g coconut sugaror stevia
 90 g heavy whipping cream
 16 g peanut butter
 1 tbsp fine grated coconutoptional

Directions

What are we cooking today?
1

It is said that Argentinians are the biggest consumers of sweet snacks in the world and Argentinian Alfajore Cookies are a staple.

Getting started
2

Preheat oven to 150C

3

In a bowl, beat the butter and coconut sugar until smooth.

4

Add the vanilla and salt and mix very well.

5

Add the coconut flour and mix until well incorporated, mix slowly until smooth.

6

Pour the dough onto a non-sticky paper, then roll into a roll shape.

7

Wrap it up and let it cool in the fridge.

Cooking
8

Melt the butter.

9

Add the cream and sugar and simmer.

10

Reduce heat to medium low and stir occasionally until the sugar dissolves and the liquid is thick and sticky.

11

Leave the mixture in the bowl to cool to room temperature.

Baking
12

Spray a baking tray or cover with baking paper.

13

Portion the dough in 32 equal parts, then with the help of a cookie cutter give it the rounded shape, characteristic
of the Alfajores.

14

Bake for about 10 minutes, or until it has golden edges. Remove from oven and let it rest.

15

Now the assembly. You can add the mixture in a strong plastic bag, cut the tip slightly 1 cm and with the filling, cover 16 cookies leaving a small edge on the side.

16

Then top with the other part of the cookie, gently pressing down until the filling reaches the edges.

17

Roll in grated coconut and sprinkle with icing sugar (optional).

Annabelle's tips
18

You can replace the grated coconut with a mixture of coconut and ground nuts, the amount needed to harden the filling!

Any left over filling is delicious on toast.

Classic Argentinian Alfajore Cookies
AuthorAnnabelCategory, , DifficultyIntermediate
Rating
Yields16 Servings
Prep Time1 hrCook Time20 minsTotal Time1 hr 20 mins

Ingredients

Cookies
 190 g butter, melted
 16 g vanilla extract
 1 pinch salt
 260 g coconut flour
 50 g coconut sugaror stevia
Stuffing
 16 g butter
 100 g coconut sugaror stevia
 90 g heavy whipping cream
 16 g peanut butter
 1 tbsp fine grated coconutoptional

Directions

What are we cooking today?
1

It is said that Argentinians are the biggest consumers of sweet snacks in the world and Argentinian Alfajore Cookies are a staple.

Getting started
2

Preheat oven to 150C

3

In a bowl, beat the butter and coconut sugar until smooth.

4

Add the vanilla and salt and mix very well.

5

Add the coconut flour and mix until well incorporated, mix slowly until smooth.

6

Pour the dough onto a non-sticky paper, then roll into a roll shape.

7

Wrap it up and let it cool in the fridge.

Cooking
8

Melt the butter.

9

Add the cream and sugar and simmer.

10

Reduce heat to medium low and stir occasionally until the sugar dissolves and the liquid is thick and sticky.

11

Leave the mixture in the bowl to cool to room temperature.

Baking
12

Spray a baking tray or cover with baking paper.

13

Portion the dough in 32 equal parts, then with the help of a cookie cutter give it the rounded shape, characteristic
of the Alfajores.

14

Bake for about 10 minutes, or until it has golden edges. Remove from oven and let it rest.

15

Now the assembly. You can add the mixture in a strong plastic bag, cut the tip slightly 1 cm and with the filling, cover 16 cookies leaving a small edge on the side.

16

Then top with the other part of the cookie, gently pressing down until the filling reaches the edges.

17

Roll in grated coconut and sprinkle with icing sugar (optional).

Annabelle's tips
18

You can replace the grated coconut with a mixture of coconut and ground nuts, the amount needed to harden the filling!

Any left over filling is delicious on toast.

Nutrition Facts

Servings 16

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