Alfajores

Alfajores


(dough recipe from Domenica Marchetti)


  • For the dough
  • 3 cups unbleached all-purpose flour
  • 1 cup confectioners’ sugar
  • 1/4 tsp fine sea salt
  • Finely grated zest of 1 organic lemon
  • 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
  • 1 large whole egg
  • 2 large egg yolks
Make the dough
Put the flour, sugar, salt, and lemon zest in the work bowl of a food processor fitted with the metal blade. Pulse briefly to combine. Distribute the butter around the bowl and pulse until the mixture is crumbly. Add the whole egg and egg yolks and process until the mixture just begins to clump together in the work bowl.
Turn the dough out onto a lightly floured surface and briefly knead it together. Without overworking it, shape the dough into a disk, patting rather than kneading it. Wrap tightly in plastic and refrigerate for at least 1 hour, or until well chilled. Cut into thirds, then roll out each third on a wooden or marble surface, dusting the rolling pin and board with flour. Use cookie cutters to cut out discs, then place on a cookie sheet and bake for about 10 minutes at 350 degrees, checking at about eight minutes to make sure they don't burn.

For the filling:

1 can sweetened condensed milk

Remove label of milk. Submerge the can in water and simmer for two to three hours (depending on dark you like the dulce de leche. I kept it in three hours), making sure there is always at least one inch of water covering the can. Cool and spread between two pieces of baked cookies.