Alfajores with molasses also known as Alfajores Atoradores are a popular in northern Chile, La Serena, and Coquimbo mainly. This recipe has 2 version, one as written and an alternative is to grind the walnuts before adding them to the cooked molasses. I do like the different texture, so I leave it to you.
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Chilean Alfajores with Molasses
for 35 Alfajores
- 2 cups sifted flour
- 3 egg yolks
- 5 tablespoons milk
- 1 teaspoon vinegar
- 1 tablespoon melted butter
Preheat oven to 350F or 180C.
Put flour in a large bowl.
Add the egg yolks and work with a fork or your hands to form crumbs.
Add milk, vinegar, and melted butter.
Form a soft dough, add water if necessary by teaspoons.
Knead to a smooth dough about 10 minutes.
Wrap in plastic wrap and rest in refrigerator at least 2 hours and up to 2 days.
Roll thin and cut the Alfajores, prick with a fork, bake for 10-12 minutes or until golden brown.
You can save the Alfajores cookies without filling in an airtight tin for up to 1 week, freeze for up to 2 months. Once fill is best to eat them the same day.
For the molasses filling,
- 225 grams of panela or piloncillo
- 1/3 cup water
- 1/2 cup toasted flour
- 1/3 cup chopped walnuts
- zest of 1/2 orange optional
Place the chopped or grated molasses (panela) in a saucepan, add water and cook over medium heat, occasionally stirring until all the molasses is melted, add the orange zest. Add the flour slowly, stirring all the time with a wire whisk. Boil gently for 3 minutes, stirring occasionally. Remove from heat and add chopped nuts.
Cool and fill Alfajores.