Venezuela Alfajores Recipe
The Venezuela Alfajores recipe is a classic that I tried on my trip to Maracay, Venezuela. I walked around the town and saw colorful buildings and lively streets. You will find lots of eateries, stores and cafes. My goal was to learn about the Venezuela Alfajores recipe and I found a small restaurant owner who was willing to teach me how to make it. The owner who has made the Venezuela Alfajores recipe for years told me the secrets of this delicious dish.
Watching the owner prepare the Venezuela Alfajores recipe, I was struck by the simplicity of the ingredients and the technique. The dish includes 2 soft cookies sprinkled with dulce de leche. You can also sprinkle with powdered sugar over the top of the Venezuela Alfajores recipe.
I thought it was indulgent and sweet, but once I but into it I discovered it was perfect – crunchy cookies with creamy Dulce de Leche. The texture and taste of the Venezuela Alfajores recipe was unlike anything I’d ever tried and I wanted to learn more about it.
The Venezuela Alfajores recipe is very popular with locals and easy to see why. The dish is a typical snack or dessert in many Venezuelan homes. You can find the Venezuela Alfajores recipe in many restaurants and cafes in Maracay with various twists and variations. Where I tried the Venezuela Alfajores recipe elsewhere, some said they added cinnamon or cocoa powder. The Venezuela Alfajores recipe is a healthy dish for everyone to enjoy and must try when you visit Maracay.
I spent more time in Maracay and visited the town. Visit Lake Valencia for its views and relaxation. The town also has a history; to learn more, visit the Maracay Museum. The recipe for Venezuela Alfajores is a traditional dish in the town and a good way to try local cuisine. A Foodie and looking for something new to try? try the Venezuela Alfajores recipe. I recommend visiting Maracay and making the Venezuela Alfajores recipe for yourself.
Upon leaving I was a bit sad but, my trip to Maracay was memorable and the Venezuela Alfajores recipe was a highlight of my trip. Venezuela Alfajores recipe is a popular dish for locals and visitors alike. Try this recipe for Venezuela Alfajores and you will understand why it’s a staple in Venezuelan cuisine that you’ll make again and again.
Try the Venezuela Alfajores recipe and experience the local culture. With just a few ingredients and easy steps, you can make the Venezuela Alfajores recipe at home and serve to your friends and family, as I did during my Maracay trip.
Ingredients
For the Cornstarch Shortbread Cookies
All-purpose Flour
Cornstarch
Butter,
Baking Powder
Egg Yolks
Lemon or Lime Zest
Milk
Vanilla
Powdered or icing Sugar
For the Filling and Decoration
Dulce De Leche
Coconut
Powdered Sugar
Directions
- Combine the cornstarch, baking powder, all-purpose flour, and sift them together. After you’ve mixed everything thoroughly, add the zest of the lemon.
- To get a creamy mixture, combine the sifted powdered sugar with the butter using an electric hand mixer. Proceed to stir in the milk and egg yolks until thoroughly mixed.
- Gradually add the flour mixture, mixing thoroughly after each addition. You want a smooth, non-sticky dough in the end. You may add one more handful of flour if it remains sticky.
Separate the dough into two equal halves and shape each into a ball. Squeeze each ball gently until it forms a thick disk. Wrap them in plastic and put them in the fridge for at least one hour.
Turn the oven on high heat (375°F, 200°C). - Take the dough out of the refrigerator and set it on a surface that has been lightly dusted with flour. Make a thin layer of dough by rolling it out with a rolling pin. Approximately five millimeters, or less than ¼ inch, should be the thickest part of the layer.
- Make a plethora of circles using a mold for round cookie cutters. This mold is 2 inches (5 cm) in diameter. Just change the baking time to suit your desired size. To prevent the cookies from sticking together, place them on a baking sheet that has been prepared with parchment paper. Make sure to leave a minimum of two centimeters (¾ inch) of space between each cookie.
- If you want slightly golden cookies, bake them for 12–15 minutes. When the cookies have cooled enough, take them out of the oven.
- When the cookies have cooled, lay one on top of the other, baking side facing the caramel. Spoon a spoonful of dulce de leche onto the inside of the cookie (the side that was adhered to the baking sheet), making sure to distribute it all the way to the corners. This will create a cookie sandwich.
- To make the signature look of an alfajor cookie, spread out the shredded dry coconut on a flat surface. Coat each filled biscuit in the coconut mixture until it adheres to the dulce de leche filling. Powdered sugar is another option for decorating the cookies. Cookies made with dulce de leche, also known as alfajores, keep well in the fridge for up to seven days.
- Just a heads up: if you can’t find powdered sugar, you can always throw ordinary sugar in a blender and whir it around on high until it turns into powder. The use of powdered sugar makes the cookies more refined in texture and appearance.
15 Essiential Ingredients for Venezuela Cooking
Venezuelan cuisine is a delightful blend of indigenous, African, and European influences, with an emphasis on fresh ingredients and bold flavors. To create authentic Venezuelan dishes, it is essential to have a solid understanding of the key ingredients that are commonly used in everyday cooking. Here are 15 essential ingredients that form the foundation of Venezuelan cooking.
1. Corn Corn is a staple in Venezuelan cuisine, with dishes like arepas, cachapas, and hallacas all featuring this versatile ingredient. The flour made from ground corn is used in a variety of forms, from dough to masa, to create both savory and sweet dishes.
2. Cornmeal Cornmeal is crucial for making arepas, one of Venezuela’s most famous foods. It is also used in other traditional dishes such as empanadas and cachapas. The texture of the cornmeal helps create dishes with a perfect balance of crispy on the outside and soft on the inside.
3. Shredded Beef Shredded beef is commonly used in Venezuelan cooking, particularly in dishes like pabellón criollo. The beef is typically cooked with a variety of seasonings and spices, then shredded to create a flavorful base for many meals.
4. Black Beans Black beans are a key component in many Venezuelan meals, often paired with rice in dishes like pabellón criollo. The beans add depth and a rich, earthy flavor to meals and are a great source of protein.
5. Rice Rice is a staple side dish in Venezuela, often served alongside meats, beans, or stews. It is commonly paired with black beans, creating the classic dish pabellón criollo. Venezuelans also enjoy rice with chicken, beef, or fish.
6. Plantains Plantains, both ripe and green, are a staple in Venezuelan cuisine. They are used in a variety of ways, from sweet to savory. Fried plantains, known as tajadas, are a popular side dish, while mashed plantains are often served as part of the meal.
7. Cheese Venezuelan cheese is often soft and mild. The most popular variety is queso blanco, which is similar to mozzarella. It is used in a variety of dishes, including stuffed arepas, cachapas, and empanadas. Venezuelan cheese is also enjoyed on its own or in combination with other ingredients.
8. Chicken Chicken is another common protein in Venezuelan cooking. It is often used in dishes such as pollo en salsa (chicken in sauce) or added to arepas and stews. The mild flavor of chicken allows it to pair well with the bold seasonings typical of Venezuelan cuisine.
9. Pork Pork is frequently used in Venezuelan cuisine, particularly in holiday dishes like hallacas. It is also common in stews and served with rice and beans. The rich, fatty flavor of pork complements the spicy and savory elements of many Venezuelan dishes.
10. Garlic Garlic is a key ingredient in many Venezuelan dishes, providing a strong base flavor for meats, stews, and sauces. It is often used in marinades, and combined with onion, garlic creates a foundation for much of Venezuelan cooking.
11. Onions Onions are a staple ingredient, often used in the preparation of salsas, stews, and meat dishes. They provide a sweet, aromatic flavor that complements the bold seasonings used in many Venezuelan recipes.
12. Tomatoes Tomatoes are commonly used to make salsas, sauces, and stews. They add acidity and sweetness to dishes, balancing out the richness of meats like beef and pork. Tomatoes are essential in dishes like pabellón criollo and are frequently used in the preparation of sofrito.
13. Oyster Sauce Oyster sauce is a key ingredient in many Venezuelan stir-fries and rice dishes. It adds a savory, umami flavor to meals and is commonly used in combination with soy sauce and other seasonings.
14. Cumin Cumin is one of the most important spices in Venezuelan cooking, adding a warm, earthy flavor to meats, stews, and rice dishes. It is often used in combination with other spices like paprika and oregano to create the signature taste of Venezuelan food.
15. Limes Limes are used extensively in Venezuelan cooking, both for their juice and zest. The acidity of limes is often used to balance rich flavors and to add a refreshing element to dishes. Lime juice is commonly used to marinate meats and seafood, and it is also squeezed over many dishes before serving.
These 15 essential ingredients form the backbone of Venezuelan cuisine, allowing home cooks and chefs alike to create the rich, diverse flavors that define the country’s culinary identity. From the ever-present cornmeal used to make arepas, to the savory spices that infuse the country’s stews, these ingredients are the key to preparing authentic Venezuelan dishes that reflect the country’s vibrant culture.
10 Most Popular Spices Used in Venezuela
Venezuelan food is characterised by its robust flavours, achieved through the use of various seasonings and spices. These enhance the natural flavors of the dishes, creating memorable meals reflecting the country’s cultural diversity. Below are ten of the most utilized spices in Venezuela.
The most common spice found in Venezuelan cooking is cumin. It is known locally as comino and is used in traditional black beans, stews and meat dishes. Cumin lends a earthy flavour that goes well with other spices in pabell’n criollo and hallacas.
Garlic is a bulb but is used as a spice in Venezuelan kitchens. It’s used sparingly in sauces, stews, sauces and marinades. Its versatility and ability to mix with other ingredients makes it a crucial component of dishes like asado negro and empanadas. Many recipes use garlic paste as the base.
Annatto (onoto in Venezuela) is a spice produced from the seeds of the achiote tree. It is valued for its colour and mild flavour. Annatto is also used as a natural food colouring and lends a subtle nutty flavour to dishes such as hallacas and soups. It is usually infused in oil and used to cook or season recipes.
Another popular spice or herb is cilantro. Fresh cilantro leaves are used as a garnish or combined into sauces and also the seeds (coriander) are ground into a spice. Cilantro is citrusy and somewhat peppery and makes salsas, soups and dressings lighten up a lot of Venezuelan dishes.
Paprika is a spice made from ground dried peppers used in Venezuelan kitchens. Not native to the region, it is now a favourite for giving dishes a smoky or mildly sweet flavour. Paprika is used to season stews, roasted meats and rice dishes.
Bay leaves are subtle but very important in Venezuelan cooking. These leaves are used in soups, stews and braised meats to provide them with a slight herbal flavor. Bay leaves are especially used in sancocho, a national soup.
Oregano is used in Venezuelan cuisine for its robust, slightly bitter taste. This particular spice is used in marinades for poultry, beef and pork. It also goes well with tomato-based sauces and vegetable dishes in the Venezuelan pantry.
Black or white pepper is universal seasoning in Venezuela. Black pepper gives savoury dishes a strong kick, along with white pepper is preferred in lighter dishes like soups and sauces. It gives natural flavours to ingredients without being overpowering.
Cinnamon is also used in savoury Venezuelan recipes but is more frequently found in desserts. Its warm, sweet aroma is often used in dishes such as asado negro to accompany the richness of sauce. Cinnamon is also used in traditional drinks such as papel’ n con lim’n and sweets such as arroz con leche.
Lastly, turmeric is used in Venezuelan kitchens because it is yellow and mildly earthy. Often substituted with saffron, turmeric is added to rice dishes, marinades and stews. It makes the meal look more appealing and gives the flavour profile a subtle warmth.
These ten spices are the heart of Venezuelan cooking, defining the bold and diverse flavours of the cuisine. Each spice serves a specific role – from adding colour and aroma to balancing and improving the taste of the dish. Together they form the spicing of flavours that make Venezuelan food a culinary pleasure.
Here are 5 FAQs for the Alfajores Recipe:
Q: What is the Alfajores recipe and what makes it special?
A: The Alfajores recipe is a traditional South American dessert consisting of two delicate, buttery cookies sandwiched together with a layer of dulce de leche. What makes it special is its melt-in-your-mouth texture, and it is often coated with powdered sugar or rolled in coconut flakes for extra flavour.
Q: Can I make the Alfajores recipe ahead of time?
A: Yes, the Alfajores recipe can be made ahead of time. You can bake the cookies and store them in an airtight container for up to a week. It’s best to fill them with dulce de leche just before serving to keep the cookies from becoming too soft.
Q: Can I substitute the dulce de leche in the Alfajores recipe with other fillings?
A: Yes, you can substitute the dulce de leche in the Alfajores recipe with other fillings, such as chocolate ganache, fruit preserves, or even Nutella. While dulce de leche is traditional, any creamy filling can add a unique twist to this dessert.
Q: Are the cookies in the Alfajores recipe hard or soft?
A: The cookies in the Alfajores recipe are soft and crumbly, with a melt-in-your-mouth texture. This is achieved by using cornstarch and butter, which help to create a tender, delicate cookie that pairs perfectly with the creamy filling.
Q: Can I freeze the Alfajores recipe for later use?
A: Yes, you can freeze the Alfajores recipe. After baking the cookies, allow them to cool completely, and then store them in a freezer-safe container. You can freeze the cookies for up to 3 months. To enjoy them, thaw them at room temperature and fill them with dulce de leche just before serving.
Alfajores – Dulce de leche Cookies
Ingredients
For the Cornstarch Shortbread Cookies
- 1¼ Cup All-purpose Flour
- 1¼ Cup Cornstarch
- ½ Cup Butter room temperature
- 1 Tsp Baking Powder
- 2 Egg Yolks
- 1 Tbsp Lime Zest or lemon
- 3 Tbsp Milk
- 1 Tsp Vanilla optional
- ½ cup Sugar powdered or icing sugar sifted
For the Filling and Decoration
- ¾ Cup Dulce De Leche
- ½ Cup Coconut grated dry
- Sugar Powdered Sugar or Icing Sugar to taste
Instructions
- Combine the cornstarch, baking powder, all-purpose flour, and sift them together. After you've mixed everything thoroughly, add the zest of the lemon.
- To get a creamy mixture, combine the sifted powdered sugar with the butter using an electric hand mixer. Proceed to stir in the milk and egg yolks until thoroughly mixed.
- Gradually add the flour mixture, mixing thoroughly after each addition. You want a smooth, non-sticky dough in the end. You may add one more handful of flour if it remains sticky.
- Separate the dough into two equal halves and shape each into a ball. Squeeze each ball gently until it forms a thick disk. Wrap them in plastic and put them in the fridge for at least one hour.
- Turn the oven on high heat (375°F, 200°C).
- Take the dough out of the refrigerator and set it on a surface that has been lightly dusted with flour. Make a thin layer of dough by rolling it out with a rolling pin. Approximately five millimeters, or less than ¼ inch, should be the thickest part of the layer.
- Make a plethora of circles using a mold for round cookie cutters. This mold is 2 inches (5 cm) in diameter. Just change the baking time to suit your desired size. To prevent the cookies from sticking together, place them on a baking sheet that has been prepared with parchment paper. Make sure to leave a minimum of two centimeters (¾ inch) of space between each cookie.
- If you want slightly golden cookies, bake them for 12–15 minutes. When the cookies have cooled enough, take them out of the oven.
- When the cookies have cooled, lay one on top of the other, baking side facing the caramel. Spoon a spoonful of dulce de leche onto the inside of the cookie (the side that was adhered to the baking sheet), making sure to distribute it all the way to the corners. This will create a cookie sandwich.
- To make the signature look of an alfajor cookie, spread out the shredded dry coconut on a flat surface. Coat each filled biscuit in the coconut mixture until it adheres to the dulce de leche filling. Powdered sugar is another option for decorating the cookies. Cookies made with dulce de leche, also known as alfajores, keep well in the fridge for up to seven days.
- Just a heads up: if you can't find powdered sugar, you can always throw ordinary sugar in a blender and whir it around on high until it turns into powder. The use of powdered sugar makes the cookies more refined in texture and appearance.
1 comment
The cookies were good but the filling was the best thing about this dessert cookie.