These delicious Latin American pastries, known as alafajores, are reinvented here in a lighter, less sugary version. Thanks to a cornstarch-based dough that makes them incredibly melt-in-your-mouth, and a filling that can be customized to your liking, this recipe proves that you can indulge without going overboard. Perfect in a small size, they're as beautiful as they are tasty!
Practical information
Preparation time: 20 minutes
Cooking time: 10 minutes
Estimated calories: approximately 120 kcal per alajore
Estimated average price: approximately 35 ₪ for the complete recipe
Ingredients
- 150g of margarine
- 100g of icing sugar
- 1 teaspoon of vanilla
- 150g of cornstarch
- 150g of sifted flour
- 1/2 packet of baking powder
- 4 egg yolks
- 2 pinches of salt
- Ribat Halav, raspberry or apricot jam, or Nutella (according to your taste)
- Grated coconut (for the edge)
Preparation steps
- In the bowl of the food processor, pour the margarine and icing sugar, then mix until you obtain a creamy mixture.
- Add the egg yolks and vanilla extract, and mix again.
- In a separate container, mix the cornflour, sifted flour and baking powder.
- Pour this dry mixture into the bowl of a food processor and mix until a slightly sticky dough forms. Do not overwork the dough: finish by hand if necessary.
- Place the dough in the refrigerator while waiting to bake.
- Preheat the oven to 180°C.
- Between two sheets of parchment paper, shape your shortbread cookies into small round shapes and place them on the baking trays.
- Bake at 180°C for 10 minutes. The biscuits will come out very pale and soft, but don't worry: they will harden as they cool.
- Once the cookies have cooled, top each with 1/2 teaspoon of your favorite topping (Ribat Halav, jam or Nutella).
- Layer with a second biscuit to form a sandwich, then roll the edges in shredded coconut.
Feel free to vary the fillings according to your preferences: classic Ribat Halav, homemade jam, Nutella, or even a mixture of two! These little cakes will keep for a few days in an airtight container, making them excellent gourmet gifts to share.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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