These “alfajores” (cookie sandwiches) are especially delicious! The butter dough is flaky, soft and sandy. Adding chopped roasted almonds make these sandwiches unique. The cookies are so good that you can just have them plain!
I am a real fan of these sandwiches filled with dulce de leche, but you can certainly use any filling of your choosing. They are particularly good with raspberry jam, or any other jam flavor.
I normally use roasted processed almonds, but you can also use almond flour. The crunchy texture that the processed almonds provide, as opposed to using almond flour, will make all the difference.
To make the dough, just combine all the ingredients. The butter must be at room temperature. If you notice that the dough is too soft, just add a little more flour, a spoonful at a time.
Once the dough comes together, shape it into a ball and roll it out between two sheets of parchment paper, or directly on a floured countertop. I personally find it easier and quicker to use two sheets of parchment paper, but the truth is that the traditional countertop way is equally effective.
Have in mind that this butter dough is soft! Therefore, it is important not to skip the step of letting it rest in the fridge for at least an hour. Once cold, roll it out and cut out the cookies with a round cookie cutter, or choose any other shape you like. If you notice that the dough softens, pop it back in the fridge or freezer for a few minutes. Place them on a greased, floured baking sheet, or lined with parchment paper, to bake.
As usual, it is recommendable to chill the cookies in the freezer for a few minutes before baking, so that they are cold and do not shrink or lose their shape in the oven. Just 5 minutes will do, and it makes all the difference!
Make sure to try these cookie sandwiches that will just melt in your mouth! They are simply heavenly! The cookies will keep for a week in an airtight container.
If you try out these Cookie sandwiches with dulce de leche and almonds, please do not forget to rate it and leave a comment! I love reading and replying to all your comments! You can also tag your pics to @elinasaiach on Instagram!
Cookie Sandwiches with Dulce de Leche and Almonds
- 40 grs of roasted processed almonds
- 250 grs all-purpose flour
- 190 grs unsalted butter, softened
- 40 grs powder sugar
- 50 grs white sugar
- 1 Pinch of salt
- 2 tsp vanilla extract
- 1 egg yolk
- In a bowl, mix the flour and almonds. Reserve.
- Beat the butter on medium-low speed. Add both powder and white sugar and salt. Mix. Add the vanilla and the egg yolk and beat for 1 more minute.
- Add the flour-almond mixture in batches. Turn onto the countertop and shape the dough into a ball. This is a soft dough, but you can add 1 tbsp extra flour if needed.
- Roll out the dough between two sheets of parchment paper and chill for at least an hour.
- Preheat the oven to 170°C/340°F. Cut out the cookies with a cookie cutter and place them apart on a greased and floured baking sheet (or lined with parchment paper).
- Bake for 15 minutes, or until they are slightly browned around the edges. Let them cool, fill them with dulce de leche and form the sandwiches.
- To roast the almonds, pop them in a preheated oven at 340°F for 10 minutes, or until they are lightly browned. Let them cool.
- To cut out the cookies without breaking them up, dip the cutter in flour first so that they loosen more easily.
- To reuse the scraps of dough, chill them for 5 minutes before rolling them out again.