Instead of making a more traditional gingerbread, sugar or butter cookie to leave for Santa Claus, this year, I made alfajores. With an outside of delicate melt-in-your mouth vanilla cookie and an inside of creamy dulce de leche, these Argentine sandwich cookies are wonderfully delicious. The cookies have to be completely cooled before spreading on the dulce de leche, so get started on them right away. In Argentina, they are three to four inches in diameter, but I prefer smaller cookies and made mine with a two-and-a-half inch biscuit cutter; feel free to adjust the size to suit your preferences. These buttery cookies pair perfectly with coffee, sparkling wine, or in the case of Old Saint Nick, a glass of milk! Read more for the recipe.
For cookies Makes about 30-40 sandwich cookies.
2 sticks unsalted butter, softened
3/4 cup sugar
6 large egg yolks
1 vanilla bean, seeds scraped
4 ounces blanched almonds
1 teaspoon salt
1 tablespoon baking powder
1 3/4 cups all-purpose flour
For dulce de leche
1 can (14 ounces) of sweetened condensed milk (not evaporated milk)
sea salt, for sprinkling
Makes about 30-40 sandwich cookies.