Ingredients
Units
- 2 cups sifted flour
- 3 egg yolks
- 5 tablespoons milk
- 1 teaspoon vinegar
- 1 tablespoon melted butter
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
Instructions
- Preheat the 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, and add water, if necessary, by teaspoons.
- Knead to a smooth dough for about 10 minutes. Wrap in plastic wrap and rest in the refrigerator for at least 2 hours and up to 2 days.
- Roll thin, cut the Alfajores, prick with a fork, and bake for 10-12 minutes or until golden brown.
- You can save the Alfajores cookies without filling them in an airtight tin for up to 1 week and freeze them for up to 2 months. Once fill is best to eat them the same day.
- 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.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Cookies
- Method: Oven
- Cuisine: Chilean