Dulce de leche sandwich cookies (Alfajores) from Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina by Sandra A. Gutierrez

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Notes about this recipe

  • Yildiz100 on November 11, 2022

    These are really good. For future reference note that the dough becomes very difficult to work with when it starts to warm up which doesn't take long at all, so make these in batches keeping the extra dough in the refrigerator or freezer if necessary. Unfortunately, these don't hold very well and get a little soft by the next day. The ones that were darker and I thought were slightly overcooked turned out to be the best ones because they stayed crisp.

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