Vanilla alfajores

Name: Vanilla alfajores
Yield: 12
Cuisine: Uruguaya
Ingredients: 100 g Wheat flour; 100 g Butter; 1 Egg; 100 g Sugar; 1 teaspoon Baking Powder; 200 g Cornstarch; 1 Egg Yolks; 150 g Dulce de leche; 50 g Desiccated Coconut; 1 teaspoon Vanilla Extract

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein5 %3 g
Carbs58 %38 g
Fat38 %11 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	264 kcal	406 kcal
Protein	3 g	4.6 g
Carbs	38 g	58.5 g
Fat	11 g	16.9 g

One serving is about 65 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty47/100
Recipe completeness50/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Uruguayan

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Uruguayan

Ingredients

100 g Wheat flour
100 g Butter
1 Egg
100 g Sugar
1 teaspoon Baking Powder
200 g Cornstarch
1 Egg Yolks
150 g Dulce de leche
50 g Desiccated Coconut
1 teaspoon Vanilla Extract

Instructions

For the sandwich cookie cream the soft butter for about a minute, then add the sugar and cream for another two minutes. Incorporate the egg fully before mixing in the egg yolk. Once everything is nicely combined, add all remaining ingredients and mix one more time. Form dough into a ball and wrap in plastic wrap. Chill for at least half an hour or overnight.
Preheat oven to 180 degrees Celsius and line two baking sheets with parchment paper.
Divide dough in half, put one back in the fridge and roll out the other thickly on a lightly floured surface. Cut out cookies with either the bottom of a glass or a cookie cutter around 6cm in diameter. Repeat with all the dough.
Bake for about 8-10min, the cookies will look very pale. Let cool off before filling half with each a teaspoon of dulce de leche. Place other half of cookies on top and roll the sides of each cookie in the coconut flakes (it helps if the dulce de leche was pressed down to the sides of the cookie). Enjoy.