Alfajores de Navidad are shortbread cookies typical of Christmas in Latin America, and particularly popular in Argentina and Chile. These biscuits (in a gluten-free version), lightly flavored with vanilla or lemon, are garnished with milk jam and rolled in grated coconut for an extra gourmet touch. Perfect for the holidays, they are melting and irresistible, a treat for young and old around the Christmas table.
Ingredients
Preparation
-
Prepare the dough: In a large bowl, sift the cornstarch, arrowroot if using, gluten-free flour, baking powder and baking soda. Mix these dry ingredients well.
-
Cream the butter and sugar: In another bowl, beat the butter and icing sugar until light and creamy. Add the egg yolks one by one, then the vanilla extract or lemon zest, and mix well.
-
Assemble the dough: Gradually incorporate the dry ingredients into the butter and egg mixture, adding the spoonful of milk to obtain a homogeneous and supple dough. The dough should be soft, slightly crumbly but pliable. Form a ball, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
-
Shape the biscuits: Preheat the oven to 180°C. Spread the dough between two sheets of baking paper or cling film to a thickness of approximately 5 mm. Using a round cookie cutter, cut out circles 5 cm in diameter.
-
Baking the biscuits: Arrange the biscuits on a baking sheet covered with parchment paper, spacing them slightly apart. Bake for 8 to 10 minutes, until the edges just begin to brown. Let them cool completely on a rack before filling them.
-
Assemble the alfajores: Spread a generous layer of dulce de leche on the flat side of a cookie, then cover with another cookie, pressing lightly. Roll the edges in grated coconut for a festive and tasty finish.
Note
Alfajores keep well in an airtight container for several days. They are perfect for making superb gourmet gifts.
