Chilean alfajores are characterized by their simplicity compared to Argentine ones. They consist of two soft layers joined by a delicious thick manjar filling.
They originate from the Spanish colonial tradition in Chile, where they were adapted with ingredients like flour and manjar.
They are always present at celebrations and as a traditional gift. We hope you enjoy them and savor them to the fullest at your table!
Chilean Alfajores
Ingredients
1 ½ cup of Flour
½ teaspoon of Baking powder
4 Egg yolks
2 tablespoons of Coñac or pisco
¼ kilogram of Manjar
Powdered sugar or finely ground
6 Eggs
2 cups of Milk
½ cup of Granulated sugar
1 Cinnamon stick
½ cup of Granulated sugar
Preparation
Step 1 : Sift the flour with the baking powder. Add the egg yolks one by one, mixing well each time.
Step 2 : Then add the liquor. Mix and knead until it’s firm and dry.
Step 3 : If it turns out too dry, you can add small amounts of water, one tablespoon at a time, until you have a firm dough that can be kneaded and doesn’t stick to the surface.
Step 4 : Roll out the dough with a rolling pin, making it very thin (3 or 4 millimeters), cut out 8 cm round shapes, and place them on a clean, dry baking sheet.
Step 5 : Poke several holes with a fork to prevent puffing up during baking.
Step 6 : Bake in a hot oven (400°F - 200°C) for 8 or 9 minutes, until they start to brown.
Step 7 : Remove the cookies from the tray and let them cool. Then, assemble the Chilean sweets by joining two with manjar. Sprinkle with powdered sugar.
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