Friends and I traveled east to Tulsa Saturday night, where we tried out a new restaurant called Torero Bar & Kitchen newly opened by one of their cousins. Fantastic Spanish and latin America inspired food, and fantastic menu and wine/drink list. Their dessert menu, though…. on point!
Torero’s dessert menu was anything but basic. Besides the chocolate pot de crème style dessert with toasted quinoa and peanut, there was a corn pudding with mango, and their version of delicious Alfajores cookies. Well, I have been thinking about those flakey, caramel stuffed, buttery, sandwich cookies all day and just had to give in and make my own…. so here we go…
My version of the classic Spanish filled cookie, the Alfajores
Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty
Homemade Dulce de Leche: From The Pioneer Woman website
1 can (or however many cans you like) Sweetened Condensed Milk
“Peel the label off the can (or cans!) of sweetened condensed milk, place it in a pot or large saucepan, and cover it with water by 1 to 2 inches. Bring it to a very gentle boil, then reduce the heat to LOW, so that the water has a nice slow simmer.
NOTE: Solid cans (without tab lids) are preferred.
***VERY IMPORTANT: Watch the water level and add water if the level of water falls below the top of the cans. Very important to keep a watch on the water level!
Simmer the can(s) for 2 to 2 1/2 hours for a lighter golden dulce de leche. Simmer it/them for 3 1/2 hours for a deeper color and flavor. (Using tongs, VERY CAREFULLY turn over the cans halfway through the simmering process.)
After the simmering time, turn off the heat and allow the cans to come to room temperature.
***IMPORTANT: Do not open the cans while they are still hot! Let them cool completely before opening.
Open the cans, stir the dulce de leche, transfer it to mason jars, and store it in the fridge for up to 1 month.”
3/4 cup all-purpose flour
1/4 cup ground almond meal
1 cup corn starch
1/2 teaspoon baking soda
1 1/4 teaspoon baking powder
10 tablespoons room temp butter
1/3 cup full granulated sugar
2 large egg yolks room temp
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1 13.4 can homemade Dulce de Leche or store-bought
flour for dusting
- Place the flour, almond meal, cornstarch, baking powder and soda in a bowl and mix to combine. Set aside.
- In a mixing bowl with paddle, cream the butter along with your sugar. Mix until smooth and light (like my love). Add the room temp egg yolks one at a time and mix until combined evenly. Add the almond flavoring and vanilla and mix.
- Gradually add in the mixed dry ingredients in stages. Add and mix until combined then add more and repeat. When all the dry had been added and you have a nice firm dough that has come together. Ball up, flatten to a disk shape, wrap in plastic, and chill for an hour.
- When you’re ready to bake, preheat your oven to 350 degrees. Line a sheet pan/cookie pan with parchment or a sil-pat, and set aside. Lightly flour a surface and place your unwrapped cookie dough on top. Roll out the dough evenly to about 1/4” thickness. Don’t sweat the dough cracking.. it happens. Just pinch-patch back together. Stamp out round cookies, 2” fluted or larger. I did a combination of both. Just remember you’re making a sandwich cookie, so two cut-outs per cookie. 2” cutter should yield around 24, so one dozen cookies.
- Lay the cut cookies on your sheet pan and place in the oven. Bake approximately 12-14 minutes. The cookies should be lightly golden on the edges and bottom, and still light on top. Remove from the oven and cool completely.
- I found it easier to have the “dulce” in a pastry bag with tip, in order to squeeze out filling onto the cookie. You can also just spoon a portion of the dulce on the cookie. Spoon or pipe out a walnut sized portion of the dulce. Top with another cookie and gently press down and evenly "smoosh" the filling to the edges. Complete all the cookies so.
- Dust the tops generously with powdered sugar, and have at it. Enjoy!