An Argentinian delicacy for thanksgiving: Alfajores!

Thanksgiving dinner brings an exciting combination of flavors to the table. Dessert is undoubtedly one of the essential elements of the dinner. It is the charming finale after enjoying savory viands. It is customary on Thanksgiving to have pumpkin pie or other different pastries. But here I bring you a delicious option if the pie is not your thing: Argentine alfajores.

The Argentine alfajor comes from the Andalusian dessert of the same name, which emigrated to our land in the 19th century and is still made, although with very different characteristics, since dulce de leche is not so important on the other side of the Atlantic. However, before arriving in Spain, it was already consumed in Arabia some 700 years ago. Then, it was called al-hasú (the filling).

The word al-hasú mutated into alfajor and finally reached our lands. The Arab formula was combined with Mesoamerican chocolate and Argentine dulce de leche.

“The (current) alfajor is a cousin of the Andalusian alfajor, which in turn was inherited from the Arabs,” says writer Jorge D’Agostini in his book “Alfajor argentino, historia de un ícono” - Argentine Alfajor, history of an icon-. (Retrieved from Clarin: origen del alfajor).

Whatever its origin, this dessert will bring delight to your family. There are many variations, but here is the classic one:

Ingredients:

• All-purpose Flour

• Cornstarch

• Baking powder

• Salt

• Egg yolks, room temperature

• Whole eggs, room temperature

• Sugar

• Butter, room temperature

• Vanilla extract

• Lemon zest

• Dulce de leche (premade)

• Powdered sugar for decoration

Procedure:

• Place the sugar and butter in the stand mixer with the paddle attachment and cream them until soft at a medium speed;

• Add the lemon zest and cream further;

• Add the vanilla and then the eggs, some at a time, scraping the bowl and the attachment every time;

• Sift the dry ingredients (cornstarch, flour, baking powder, and salt);

• Add the dry ingredients in two additions and mix until combined at low speed;

• Take the dough from the bowl and shape it round and a bit flat; wrap it in plastic paper and place it in the fridge for around 4 hours.

• Take the dough from the fridge and let it sit for around 20 minutes until the dough is soft and can be rolled;

• Use parchment paper with flour to place below and on top of the dough and start rolling it;

• Roll it until you have approximately ¼” thickness;

• Use two different round cookie cutters, one all solid and one in a flower shape;

• Pre-heat the oven to 350 degrees F and bake for around 10 minutes;

• Take the alfajores out of the oven until lightly golden around the edges;

• Use a round tip to pipe the dulce de leche and pip it on the cookie’s bottom and then put a top on it.

• Sprinkle the alfajores with powdered sugar.

And that's it! they are ready to be enjoyed by the whole family.

Do you like alfajores? let me know in the comments!