Alfajorcitos de Guayaba
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 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
Description
This recipe combines all-purpose flour, cornstarch, sugar, and softened butter to create a crumbly cookie dough with tender texture typical of alfajores. Vanilla extract adds aromatic depth to the dough. After mixing, the dough is rolled into thin ropes, cut into pieces, then shaped into small balls. Baking at a moderate temperature until the bottoms turn pale golden imparts a gentle crispness while keeping the tops soft.
While baking, guava paste is softened on low heat with a bit of water until spreadable, becoming a luscious filling for sandwiching the cooled cookies. The contrast of crumbly, buttery cookies with the smooth, fruity guava paste delivers a balanced sweetness and unique texture. These treats work well with tea or coffee and bring a Latin American flair to any cookie platter.
The dough can be prepared ahead and refrigerated or frozen to save time. Cookies keep well layered between parchment at room temperature for a few days or longer in the refrigerator. The guava filling is best applied right before serving to maintain crispness. Freezing options include dough discs and baked cookies, allowing convenient make-ahead solutions.
Ingredients
- 62 grams all-purpose flour
- 100 grams cornstarch
- 42 grams granulated sugar
- 100 grams butter softened but still firm to the touch, unsalted
- ¼ teaspoon vanilla extract pure
- 200 g granulated sugar use as needed, for coating
- 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.
Notes
- Store these cookies layered between parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for 7 to 10 days.
- You can prepare the dough a day ahead and keep it wrapped in the refrigerator, baking the cookies within 3 days. Store the unfilled cookies airtight until filling and serving.
- Freeze uncooked dough discs tightly wrapped and sealed for up to 3 months; thaw overnight in the fridge before baking.
- Baked, unfilled cookies also freeze well up to 1 month; thaw at room temperature before filling with guava paste.
User Reviews
Overall Rating
5
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