Alfajores (semi) cordobeses


  • 500 grs all purpose flour (0000)
  • 10 grs amonium bicarbonate (or 12 grs sodium bicarbonate, which is less smelly)
  • 10 grs baking powder
  • 120 grs soft butter or margarine
  • 2 eggs (I used M)
  • 200 grs sugar
  • 50 grs honey
  • 15 grs malt extract (I used barley malt extract, which I found in the organic food section  of my local supermarket)
  • Fruit jam of your choice or dulce de leche, for sandwiching the cookies. I used quince jam, apricot jam and dulce de leche, for more variety. Traditional jams are quince, apricot, apple and pear.
  • 4 cups of icing sugar
  • 1 tablespoon of lemon juice
  • 3/4 cup of boiling water (or 12 tablespoons)


  1. Mix flour, baking powder and bicabonate.
  2. Pour flour mix on the kitchen counter and make a hole in the middle
  3. Add butter, eggs, honey, malt extract and sugar in the hole. Start mixing the wet ingredients with your hands, and once this is done, start incorporating the flour, little by little, until you get a uniform dough.
  4. Cover the dough in plastic wrap and put in the refrigerator for 20 minutes.
  5. In the meantime, prepare your baking sheets by lining them with baking paper.
  6. A few minutes before removing the dough from the refrigerator, preheat the oven to 250 degrees C (maximum)
  7. Roll the dough 1/2 cm wide and cut circles using a cookie cutter. Place the circles on  baking sheets and put  them in the freezer for 5 minutes. NOTE: The cookies grow in the oven, so place them apart on the baking sheet or they will join one another. Also, do not skip the freezer part or they will lose their shape!
  8. Bake in a hot oven for 5 to 7 minutes, until they barely begin to brown. Be careful, they brown easily!
  9. Remove from the oven, transfer to a wire rack and let cool completely
  10. Add one tablespoon of jam or dulce de leche to one cookie, and sandwich it by placing another one on top. Now you have an alfajor! Continue until all cookies have been sandwiched together.
  11. Prepare the glaze by adding the boiling water and lemon juice to the icing sugar and mixing well, until no lumps remain.
  12. Place the alfajores on a wire rack and pour the glaze over them. Let the glaze cool and harden, and eat.
  13. You may store them in the freezer for up to 3 months. I hope you will like them!

No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + ''; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();