For years I have never claimed to be the best baker. Probably because I have fallen under the credence that it requires more science than art (I think) and I have generally been more interested in the process of vibing into the flow of creativity than one that requires exactitude, precision and timing.
Damn, I sound like a hippie. This Colorado life, y’all.
However, the more I cook, bake and create in general, the more I see you really can’t have science without art or vice versa. Both science and art are simply ways to make sense of the world around us. With that, I have begun challenging my “weaker” or, at least, lesser utilized muscle. I have begun measuring with a scale (!!), using thermometers, and paying more attention to the detail within the overall flow. It’s actually been quite fun, albeit challenging.
This alfajores recipe, which originated in Spain and expanded to South and Central America during colonization, is as much art or science as you want it to be. The dough recipe is simple, though it requires 2x refrigeration. The dulce de leche isn’t tricky, per se, you just need to remember to keep the cans submerged in simmering water always and for longer than you think. Or buy some! And I added the chocolate drizzle on top because I simply had to do something free flow to avoid compromising my integrity.
These are beautifully festive, fun and delicious, something fun to make with loved ones.
Merry Christmas!
Amanda
- 2 sticks softened butter
- ½ cup grams sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon honey
- 1 teaspoon molasses
- 1 pinch orange zest
- 2 cups all-purpose flour
- ½ cup corn starch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon cocoa powder
- 1 can dulce de leche (or make your own by completely submerging 2 cans of sweetened condensed milk in a pot of simmering water for 3 hours, adding water to cover as needed)
- 1 cup shredded coconut
- 1 cup semisweet chocolate, melted (in double broiler)
- Cream the softened butter and sugar with electric mixer. Add the eggs, one at a time. Add the vanilla, honey, molasses and orange zest.
- In a separate bowl, combine the dry ingredients (flour, corn starch, baking powder, baking soda, and cocoa).
- Add the dry ingredients into the wet ingredients just until mixed. Do not overwork or knead.
- On a floured surface, shape the dough into a rectangular disc. Cover in plastic wrap and place in the fridge to chill for at least 2 hours.
- Roll the dough out until it’s ¼-inch thick. Cut out cookies with a circular cutter (3 inch cutters).
- Place them on a baking tray and chill in the fridge for 2 more hours.
- Preheat the oven to 350°F. Bake the cookies for 5 to 7 minutes. Cool on a wire rack.
- Once cooled, spread or pipe some dulce de leche on each cookie and create sandwiches (make sure the flat bottoms become the outer sides of the sandwich cookies). Squeeze so a little of the dulce de leche comes out, then roll in coconut flakes all around.
- Place back in the fridge to chill while you prepare your chocolate: Melt and temper your chocolate over a double boiler (or in the microwave). Dip the cookies into the chocolate completely and set aside on a wire rack to set. OR you can put it in a squeeze bottle or pastry bag with a very fine tip and do a little drizzle. Enjoy within a week!