Dulce de Leche and Walnuts Alfajores

By California Walnuts
Total Time
3 Hrs, 30 Mins
Serves
6
Serving Size
5
Course
Desserts

DESCRIPTION

Alfajores are soft, delicate cookies from South America made, surprisingly, with cornstarch. In this version, the cookie edges are rolled in walnuts which add a nutty flavor and an appetizing finish.

Prep Time
30 Mins
Cook Time
3 Hrs
Total Time
3 Hrs, 30 Mins
Calories
184
Total Fat
7
Polyunsaturated Fat
0
Cholesterol
27
Sodium
54
Carbohydrates
28
Dietary Fiber
0
Protein
2

Ingredients

Homemade Dulce de Leche

  • 1 can (14 ounces) sweetened condensed milk, label removed

Alfajores

  • 1-1/2 sticks (3/4 cup) unsalted butter, room temperature
  • 2/3 cup sugar
  • 1 egg
  • 1 tablespoon vanilla sugar (may substitute with vanilla paste or extract)
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 2-3/4 cups flour
  • 1 teaspoon baking powder
  • 1 cup plus 2 tablespoons cornstarch
  • 1/2 cup finely chopped California walnuts
  • 1 tablespoon powdered sugar for garnish

Preparation

Homemade Dulce de Leche
  1. Put unopened can of condensed milk in a saucepan, cover with water, bring to a boil and boil (covered) for 3 hours. May need to add more water to keep can fully submerged.
  2. Important: Do not open the can until it has cooled completely.
Alfajores
  1. Preheat the oven to 375°F.
  2. In a large bowl, beat butter and sugar until creamed. Add egg, vanilla sugar (or suggested substitute), salt and water, and continue beating for 2 minutes.
  3. Sift flour with baking powder and cornstarch in a small bowl. Add flour mixture to butter and sugar mixture.
  4. Knead the dough and shape into a ball. Wrap dough in plastic wrap and chill in the refrigerator for at least 20 minutes.
  5. Roll out the dough to a thickness of about 1/4 inch, and cut it into circles about 2 inches in diameter using a pastry cutter.
  6. Arrange them on a cookie sheet lined with parchment paper and bake for 5-6 minutes. Remove pan from the oven and cool completely on a wire rack.
  7. To create sandwiches, cover one cookie with a spoonful of Dulce de Leche, spread walnuts over it, and top with another cookie. Repeat with remaining cookies. Sprinkle with powdered sugar and serve.