Alfajorcitos de Guayaba
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
32 mins
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Servings
37
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Calories
40 kcal
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Course
Dessert
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Cuisine
Paraguayan
Alfajorcitos de Guayaba
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These tender, buttery Alfajorcitos de Guayaba, filled with rich guava, are absolutely delicious!
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Ingredients
- 62 grams all-purpose flour
- 100 grams cornstarch
- 42 grams granulated sugar
- 100 grams unsalted butter , softened but still firm to the touch
- ¼ teaspoon pure vanilla extract
- 200 g Granulated sugar for coating (use as needed)
- 120 grams guava paste for filling
Instructions
- Preheat the oven to 325°F (165°C) and set the oven rack in the center position. Line a baking sheet with parchment paper; set aside.
- In a food processor, pulse the cornstarch, flour, and sugar until combined. Add the butter and vanilla, then pulse briefly until the mixture looks crumbly.
- Transfer the crumbly mixture to a large bowl. Press the dough with your hands a few times until it comes together. Avoid kneading the dough.
- Roll the dough into thin ropes about a finger's width and cut them into small pieces.
- Roll each piece into a small ball and place them on the prepared baking sheet.
- Bake the cookies for about 17 minutes or until they are lightly golden on the bottom. The tops should remain pale.
- While the cookies are baking, chop the firm guava paste and place it in a pan with a small amount of water. Heat over low heat, stirring occasionally, until the guava paste melts and becomes smooth. Add a little more water if needed to reach a spreadable consistency.
- Once the cookies are baked and cooled slightly, pipe or spoon a small amount of the melted guava onto the flat side of one cookie and press another cookie on top to form a sandwich.
- Let the Alfajorcitos de Guayaba cool completely before rolling them in granulated sugar for a final coating. Once coated, they are ready to serve. Be sure to let them cool thoroughly before storing.
Equipments used:
Notes
- Storage, Make Ahead, & Freezing
- Storage, Make Ahead, & Freezing
- Storage: Store cookies layered between sheets of parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
- Make Ahead: Prepare the dough a day in advance and store it wrapped in the fridge. Bake cookies up to 3 days ahead. Store, unfilled, in an airtight container until needed. Once filled, cookies are best eaten on the same day or stored in the refrigerator for up to 7 days.
- Freezing: Freeze uncooked dough discs tightly wrapped and in an airtight container for up to 3 months. Defrost overnight in the fridge. Freeze-baked, unfilled cookies in an airtight container for up to 1 month. Defrost at room temperature, then fill as directed in the recipe.
- Storage: Store cookies layered between sheets of parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
- Make Ahead: Prepare the dough a day in advance and store it wrapped in the fridge. Bake cookies up to 3 days ahead. Store, unfilled, in an airtight container until needed. Once filled, cookies are best eaten on the same day or stored in the refrigerator for up to 7 days.
- Freezing: Freeze uncooked dough discs tightly wrapped and in an airtight container for up to 3 months. Defrost overnight in the fridge. Freeze-baked, unfilled cookies in an airtight container for up to 1 month. Defrost at room temperature, then fill as directed in the recipe.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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