Alfajores how to......

OK, so the alfajores that we took to the studio-warming last night were a HUGE hit, we actually had to hide some so the host & hostess would get to try them later on.

This recipe comes from the pastry chef at the Four Seasons Resort in Carmelo, Uruguay. We spent a fantastic 5 days there in November of 2007, and between laying on the beach or at the pool, having any number of Spa treatments, Ron managed to squeeze in a baking class devoted to these little Argentine gems. If you are lucky enough to travel to that part of the world, look around in Buenos Aires for the Havana Alfajore Shops. They are in most major shopping areas, as well as the duty free shops in the International Airport (which is convenient for snagging a few boxes on your way out of the country.) Ron loves the chocolate covered ones, and I am partial to the meringue covered variety! OK so here is the recipe....it's a tad on the labor intensive side, but SOOOOO worth it.

ALFAJORES DE ARGENTINA

17.8 oz. Flour
10.7 oz butter, softened
17.8 oz. cornmeal
1.7 oz. baking powder
14.2 oz. sugar
6 eggs
Dulce de Leche (see below)
shredded sweetened coconut


To make the Dulce de Leche:

Preheat oven to 425. F, pour 2 cans (18 oz.) sweetened condensed milk (not evaporated milk) into a glass pie pan or shallow baking dish, stir in a dash of sea salt.

Set the pie pan within a larger pan, add hot water to the larger pan until it reaches halfway up the sides of the pie pan. Cover the pie pan snugly with tin foil and bake for 1.25 hrs, checking occasionally during baking to maintain water level.

Once the Dulce de Leche is nicely browned and caramelized, remove from oven and let cool. When cool, whisk until smooth. Store in fridge until ready to use. Warm GENTLY in microwave before using.

For The Cookies:

preheat oven to 375 F.

Sift the sugar and add the butter. Then add the eggs one at a time. Mix all together with the flour to make a paste. Press the paste softly until you get a dough. Let the dough rest in the fridge for a few minutes.

Knead and stretch the dough as thin as possible. Cut out disk shapes, and bake in the oven for 10-15 minutes until slightly tan.

Spread dulce de leche on one cookie and top with another cookie, and finish by rolling edge in coconut.