Argentina's Favorite Cookies

2.7
(7) 6 Reviews
Prep Time
15
min.
Total Time
1
hr.
45
min.
Servings

3 doz. or 36 servings, 1 cookie each

What You Need

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Make It

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  • Blend nuts in blender until finely ground; set aside. Beat butter and sugar in large bowl with mixer until light and fluffy. Add ground nuts, eggs and lemon zest; mix well. Gradually add flour, kneading in with hands until well blended. Refrigerate 1 hour.
  • Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut with 2-inch round cookie cutter to make 72 rounds, rerolling trimmings as necessary. Place, 2 inches apart, on greased baking sheets.
  • Bake 15 min. or until lightly browned. Cool 3 min. on baking sheets; transfer to wire racks. Cool completely.
  • Cook caramels and milk in saucepan on medium heat until caramels are completely melted and mixture is well blended, stirring constantly. Spread onto half the cookies, using about 1 tsp. for each. Top each with second cookie to make sandwich. Roll sides in coconut. Let stand until caramel filling is firm.

How to Toast Nuts

Spread almonds into 15x10x1-inch pan. Bake at 350°F for 10 min. or until lightly toasted, stirring frequently.

Substitute

Substitute orange zest for the lemon zest.

Make Ahead

Cookie sandwiches can be stored in airtight container in freezer up to 1 month. Thaw at room temperature before serving.

Note

If you don't have a 2-inch round cookie cutter, use the top of a clean drinking glass to cut out the cookie dough instead.

Servings

  • 3 doz. or 36 servings, 1 cookie each

Nutritional Information

Serving Size 3 doz. or 36 servings, 1 cookie each
AMOUNT PER SERVING
Calories 160
% Daily Value
Total fat 9g
Saturated fat 3.5g
Cholesterol 25mg
Sodium 85mg
Carbohydrate 18g
Dietary fiber 1g
Sugars 11g
Protein 2g
   
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • marvivi30 |

    La receta es buena, pero en realidad no son los alfajores de maizena que tradicionalmente se comen en Argentina, los cuales se preparan con harina blanca flor o leudante 1/2 taza, fécula de maiz (maizena) 2 tazas, azucar 1/2 taza,100gs manteca, 4 yemas, cáscara de limón, se hornean por 20' y se rellenan con dulce de leche y se cubre alrededor con coco.

  • ASB2707 |

    Alfajores de maizena Para 25 alfajorcitos 1 2/3 tazas de harina (200 g,) 2 ½ tazas de maizena (300 g.) ½ cucharadita de bicarbonato de sodio 2 cucharaditas al ras de polvo de hornear 200 g. de manteca ¾ taza de azúcar (150 g,) 3 yemas 2 cucharadas de coñac 1 cucharadita de esencia de vainilla 1 cucharadita llena de ralladura de limón dulce de leche, para rellenar coco rallado en cant. suficiente Batir la manteca con el azúcar hasta que esté cremoso. Agregar las yemas de a una mezclando bien cada vez Tamizar la harina, con la maizena, el bicarbonato de soda y el polvo de hornear, y agregar a lo anterior alternando con el coñac. Incorporar la esencia y ralladura de limón y mezclar bien formando una masa sin amasarla. Dejarla descansar en la heladera 15 minutos. Estirar de ½ cm de espesor en una mesa espolvoreada con harina y cortar medallones de 3 a 4 cm. De diámetro con un cortapasta redondo. Colocar sobre una chapa sin enmantecar y cocinar en horno moderado

  • veronica902 |

    me encanto la receta pero soy del uruguay y conosco los alfajores de argentina y la verdad es que no son asi ni se asemejan a estos pero de todas formas estos estan muy buenos aunque a mi tambien me gustan mas de masa de maizena

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