With subtle and delicious flavours, these are an extravagant accompaniment to an after-dinner or mid morning coffee to be enjoyed when you fancy indulging. To go all out, roll the alfajores in grated chocolate and/or chopped mixed nuts (pistachios add a burst of colour) instead of ground almonds.
Ingredients
- 3¾ oz ¾ cup (110 g) plain (all-purpose) flour
- 4½ oz 1 cup (125 g) cornflour (cornstarch)
- ½ teaspoon baking powder
- 4 large sprigs of rosemary
- 2½ oz 1/3 cup (75 g) granulated sugar
- 9 oz (250 g) unsalted butter
- 2 large egg yolks
- small glug of pisco or brandy
- 2 teaspoons vanilla extract
- 5½ oz 1½ cups (150 g) ground almonds (almond meal)
- 11 oz 1 cup (310 g) dulce de leche
How to Make It
- Combine the flour, cornflour, baking powder and a pinch of salt in a bowl.
- Strip the leaves from the rosemary stalks into a mortar, then add the sugar and grind with the pestle. Transfer to a food processor or the bowl of an electric mixer, then add the butter and beat until it’s light and fluffy. Add the egg yolks, pisco or brandy and vanilla extract and beat until thoroughly mixed.
- Now you’re ready to start adding the flour mixture. Do this gradually (on a low speed if using a mixer) until a dough forms. Wrap the dough in plastic wrap and chill in the fridge for about an hour.
- Preheat the oven to 180°C (350°F/gas mark 4) and line two baking trays with baking paper. Lightly flour your work surface and roll out the dough to a thickness of about 1.5 cm (5/8 in). Using a 5 cm (2 in) round pastry cutter or the rim of a small glass, cut out 20 discs. Place on the prepared baking trays, spacing them out well, then bake for 12–15 minutes or until pale and firm. Transfer to a wire rack to cool.
- Scatter the ground almonds over a plate or tray. Spread a generous teaspoon of dulce de leche on the underside of half of the discs, then place the other discs on top to make alfajores. Coat the sides with more dulce de leche, then roll in the ground almonds to coat. Eat straightaway or store in an airtight container somewhere cool (but not the fridge), so the dulce de leche doesn’t melt and ooze out they should last a good few days.
