Pecan Alfajores
My version of the classic South American cookie, the alfajor, gets toasted Georgia pecans in the dough and of course some pretty pink dusted on top. With nuts,
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at atheartpanaderia.com.
Cooking tools:
- Food processor
- Stand mixer
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Plastic wrap
- Rolling pin
- Bench scraper
- Offset spatula
- Cookie cutter
- Cooling rack
- Parchment paper
- Kitchen scale
- Fine-mesh sieve
- Cutting board
- Chef's knife
Ingredients
- 100 grams (about ¾ cup) whole pecans
- 300 grams (2 ½ cups) all-purpose flour
- 66 grams (½ cup) cornstarch
- ½ teaspoon baking powder
- ½ teaspoon ground nutmeg
- 1 teaspoon kosher salt
- 8 ounces (2 sticks) unsalted butter, softened
- 110 grams (about ½ cup) granulated sugar
- 1 large egg
- ½ tablespoon dark rum
- ½ tablespoon vanilla extract
- ½ cup dulce de leche
- ⅓ cup coconut flakes
- ¼ cup freeze-dried raspberries, finely ground, optional
- ¼ cup confectioner’s sugar
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