Chilean Alfajores are traditional sweet cookies. Make at home for the Independence celebrations or Christmas, the rest of the year bought at bakeries unless there is a big family event like a baptism or graduation. At these parties, offering small pastries, including Alfajores, is customary.
Filling for Chilean Alfajores:
- Dulce de Leche
- Huevo Mol
- Molasses paste
The recipe for the dough is a family heirloom; my great aunt taught me how to do it; she was the person in charge of the famous Thousand Layer Cake in our family.
Alfajores are my favorite Chilean sweet. The recipe for the dough is the traditional one of my family. Alfajores are always present at Christmas, baptisms, and Chilean parties in general.
When I’m craving, but without time, I stick two water crackers with manjar, and I imagine that I’m eating alfajores, a classic from college times.
Tips for great Chilean Alfajores:
What is the most important thing for the alfajores to be delicious?
The kneading by hand for 10 minutes and with a machine for at least 5 minutes, the dough should be smooth and sound (crack)
What manjar do you recommend?
In Chile, I like the Colun or the artisanal one from Playa Venado. It’s terrific. I preferred La Lechera brand canned in the USA, made in Chile. Do not use Argentinian Dulce de Leche or Cajeta. They have different flavor profiles.
Can I remove or replace the vinegar?
It can be replaced with orange juice or alcohol (brandy or pisco). The idea is to prevent the flour from forming gluten so that the alfajores are crispy and not chewy. The acid and alcohol help, so I don’t recommend omitting this ingredient.
What can I do so that the circles do not deform when cutting and handling them or shrink?
I recommend rolling the dough directly in the baking sheet (cookie sheets work great for this) with a bit of flour. Cut and prick the alfajores and go straight to the oven. Or on silicone mats that you can slide to the baking sheet. Avoid having to lift the circles.
My dough is dry. Can I add milk or water?
Occasionally if you live in a very dry climate, or the egg yolks are too small, they will lack liquid to hold the dough together. You can add milk or water one teaspoon at a time until you manage to unite it and can knead.
What is the standard egg size in pastry?
Recipes in the US are written for large eggs, which weigh about 65 grams in the shell.
Without shell 50 grams: 35 grams the egg white, 15 grams the yolk.
You may also like the recipe: Chilenitos.Print
Alfajores, Chilean Recipe are a traditional sweet in Chile, filled with dulce de leche or Huevo Mol.
- 2 cups of all-purpose flour, sifted
- 3 egg yolks
- 5 tablespoons of milk (whole or 2%)
- 1 teaspoon of vinegar (apple or white)
- 1 tablespoon melted unsalted butter
- Dulce de Leche to fill
- 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 the milk, vinegar, and melted butter.
- Form a dough, add water if necessary, one teaspoon at a time.
- Knead to a smooth dough, about 10 minutes.
- Wrap in plastic wrap and let it rest, refrigerate for 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.
- Fill with the Dulce de Leche once they are cool.
Keywords: chilean alfajores, chilean cookies