As you have probably guessed from the title, it was a bank holiday in Argentina yesterday, but because it fell on a Sunday, they moved it to today. Lucky devils!
This being the case, I wanted to celebrate it by posting another recipe typical from my country.
This time it is alfajores. And yes, I absolutely love my alfajores de maicena (the recipe for which I will be posting later, sometime) but, this time I decided to go for something else.
But I have a confession to make.
These alfajores look way, way better than they tasted.
You see, that’s the problem with being adventurous. Sometimes… it’s not quite right.
I have loads of reliable recipes for alfajores but, daring as I am, I wanted to try something new… and different. And while they were not that bad, I thought they were a bit bland. But there you go. If you decide to try them (it is probably one of the few recipes by Blanca Cotta that did not turn out spectacularly well) let me know whether you agree with me… or perhaps not?
Mini-alfajorcitos from Viva magazine by Blanca Cotta
4 egg yolks
1 tbsp. butter, soft
flour, as needed
dulce de leche, as needed
prune jam, as needed
1 cup icing sugar
hot water, as needed
Place 1 cup flour on the worktop.
Make a well in the centre.
Place the yolks and the soft butter in the centre of the well.
Bind the ingredients together until you have a dough which is not sticky.
Add a little more flour or a little more water, if necessary.
Work the dough on the worktop, which will be dusted with very little flour. Do this until the dough is soft and pliable.
Roll it out to a thickness of about 2 cm.
Take it off the worktop with a palette knife.
Cut it into little rounds (about 3 cm diameter more or less).
Join the leftover dough and cut out more rounds.
Place them on greased trays and make holes in the centre with a fork.
Bake them in a hot oven until dry and pale golden.
Take them out of the oven and leave them to cool really well.
Once assembled, cover them with a frosting made with the hot water and icing sugar.
Note: To make the dulce de leche more special, I added a dash of cognac and some chopped nuts (a treat!). For these type of alfajores we normally use what is called dulce de leche de repostería. If you can’t get it, just dissolve 1 tbsp. cornflour in some hot milk (just a little bit) and to the dulce de leche which you would have heated in a pan. When it cools down, the dulce de leche will be thicker and much harder to spill out, you get the idea.