Alfajores are simple shortbread sandwich cookies filled with dulce de leche, popular in Latin American countries. Decadent cookies, to say the least!
Caramel Week continues today with a recipe so good that it took two of us to blog about its wonder! But before I get to the feature recipe, let’s recap Caramel Week thus far:
On Monday, I shared the easiest, safest method to make dulce de leche at home, using canned sweetened condensed milk.
Mads @ La Petite Pancake saw Beka’s Bring it On! and upped the ante by a Heck, yeah! with her Caramel Banana Bread Pudding.
Then yesterday, Allison @ Decadent Philistines Save the World was certainly not bluffing when she brought us a sweet yet savory Salted Caramel Pork Loin with Shaved Brussel Sprout and Apple Salad.
- As if dinner weren’t enough, Carrie @ Bakeaholic Mama bought in the game with her Chewy Milk Dud Brownies. Milk Duds! In brownies!
I totally fold.Or I would fold, if I didn’t have a recipe to share today that was so incredible that it’ll take two of us to blog about it. With such high-stakes carameliciousness already on the table, Jeanne and I couldn’t help but bring our A-Games for Caramel Week.
Today, Jeanne @ Inside NanaBread’s Head & I team up to bring you Alfajores!
- Alfajores can be traced back to the Moorish occupation of Andalusia in Spain. The Spanish Conquistadors brought a version of the cookie to Latin America, which was typically two buttery biscuits, filled with pureed dried fruit, and rolled in crushed nut meats.
- The Argentinians put their own cultural spin on alfajores when they skipped the dried fruit all together and went straight for the dulce de leche to fill the sandwich cookies. I should also mention that the Argentinians like to serve alfajores for breakfast.