Today I have something exciting to share. I am doing a cookie week. Yes, you read right, cookie week means I will publish seven cookie recipes on seven consecutive days starting today. I decided to start with meringue alfajores or in Spanish alfajores de nieve, which are chocolate sandwich cookies filled with caramel made from sweetened condensed milk and are dunked in dried meringue. They are my favorite cookie from Uruguay after the chocolate alfajores. I thought it was about time to introduce another variety of alfajores. You can also find classic alfajores, which is a shortbread sandwich cookie with cornstarch, double chocolate alfajores, and today finally alfajores with a thick layer of dried meringue: Alfajores de Nieve. Let’s get started on Uruguayan cookie week!
OK, yes, I am watching the world championship of soccer. That’s because my birth country Uruguay made it to the quarter finals, beating the former winner of the European cup Portugal, yay! For that reason I felt like making alfajores, these are the best cookies from Uruguay. Originally alfajores are from Spain. Don’t ask me how they are made in Spain. All I know is that the Uruguayan version is always a sandwich cookie, similar to sugar cookies. These cookies, however, are a little bit drier and crumblier. That’s because they are filled with dulce de leche, caramel made from sweetened milk. The dry cookie balances out the sweet dulce de leche nicely. Since I am a chocoholic, I had to go with the chocolate version, which means that the sandwich cookies are dunked in chocolate. How can this not be good?Alfajores can be found everywhere in Uruguay and Argentina. You will find them in school lunchboxes as well as a sought-after souvenir in airports. What I like about my version is that you can easily keep them for weeks as the chocolate serves as a protective layer. However, I do hope that your cookies will not last as long. At least mine were gone within minutes when I made them.