Ingredients
Directions
It is said that Argentinians are the biggest consumers of sweet snacks in the world and Argentinian Alfajore Cookies are a staple.
Preheat oven to 150C
In a bowl, beat the butter and coconut sugar until smooth.
Add the vanilla and salt and mix very well.
Add the coconut flour and mix until well incorporated, mix slowly until smooth.
Pour the dough onto a non-sticky paper, then roll into a roll shape.
Wrap it up and let it cool in the fridge.
Melt the butter.
Add the cream and sugar and simmer.
Reduce heat to medium low and stir occasionally until the sugar dissolves and the liquid is thick and sticky.
Leave the mixture in the bowl to cool to room temperature.
Spray a baking tray or cover with baking paper.
Portion the dough in 32 equal parts, then with the help of a cookie cutter give it the rounded shape, characteristic
of the Alfajores.
Bake for about 10 minutes, or until it has golden edges. Remove from oven and let it rest.
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.
Then top with the other part of the cookie, gently pressing down until the filling reaches the edges.
Roll in grated coconut and sprinkle with icing sugar (optional).
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.
Servings 16
- Amount Per Serving
- Calories 223
- % Daily Value *
- Total Fat 14.5g23%
- Saturated Fat 9.2g46%
- Cholesterol 35mg12%
- Sodium 88mg4%
- Potassium 10mg1%
- Total Carbohydrate 21.9g8%
- Dietary Fiber 7g29%
- Sugars 10g
- Protein 2.6g6%
- Calcium 1%
- Vitamin D 51%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
It is said that Argentinians are the biggest consumers of sweet snacks in the world and Argentinian Alfajore Cookies are a staple.
Preheat oven to 150C
In a bowl, beat the butter and coconut sugar until smooth.
Add the vanilla and salt and mix very well.
Add the coconut flour and mix until well incorporated, mix slowly until smooth.
Pour the dough onto a non-sticky paper, then roll into a roll shape.
Wrap it up and let it cool in the fridge.
Melt the butter.
Add the cream and sugar and simmer.
Reduce heat to medium low and stir occasionally until the sugar dissolves and the liquid is thick and sticky.
Leave the mixture in the bowl to cool to room temperature.
Spray a baking tray or cover with baking paper.
Portion the dough in 32 equal parts, then with the help of a cookie cutter give it the rounded shape, characteristic
of the Alfajores.
Bake for about 10 minutes, or until it has golden edges. Remove from oven and let it rest.
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.
Then top with the other part of the cookie, gently pressing down until the filling reaches the edges.
Roll in grated coconut and sprinkle with icing sugar (optional).
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.
done