These South American cookies are a must-try
Two crumbly cookies with a thick layer of dulce de leche in between: we can certainly see why this macaron-like treat is so popular in Argentina. But in other South American countries too, they eat alfajores with great enthusiasm.
The topping varies from country to country: rolled in coconut flakes, sprinkled with powdered sugar or dipped in chocolate. The filling also depends on the location: in Argentina, they go for dulce de leche, while in Peru, they use orange syrup. The treat is available everywhere: from bakeries to cafés throughout South America.
Origin
According to Huffpost, the cookie originally came from Spain, where it is made with honey, almonds and spices. In South America, they put their own spin on the cookie by filling it with their traditional caramel spread.
How to make them yourself
The cookie is made with cornstarch, regular flour and butter. It is said to taste best if you leave the cookies with the filling inside for two days, so that the filling softens the cookies. Want to make them yourself? Follow this recipe. And for the dulce de leche, use this recipe.
