⚽ World Cup 2018 Game 19 – Uruguay vs. Saudi Arabia

Crumbly and buttery South American cookies take a journey to the Middle East with the Fig Alfajores. Hints of cinnamon and nutmeg are incorporated in the delicate cookies, and while the traditional version is filled with dulce de leche, this variation is filled with fig jam, adding little bursts of fig seeds to each melt-in-your-mouth bite. Lorenzo of Arabia approves.

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Fig Alfajores
Servings
cookies
Ingredients
Servings
cookies
Ingredients
Instructions
  1. In a bowl, mix the dry ingredients together (cornstarch + flour + baking powder + baking soda + salt + cinnamon + nutmeg) and set aside.
  2. In a stand mixer, mix the butter and sugar together for 2 minutes. Scrape down the sides and add the egg yolks + brandy + vanilla. Mix for an additional 7-8 minutes. Gradually add the flour mixture until just incorporated and you have a beautiful yellow dough.
  3. Wrap the dough tightly in saran wrap and refrigerate for at least an hour.
  4. Pre-heat the oven to 350 degrees F and cover cookie sheets with parchment paper. Remove the dough from the refrigerator and divide into 4 pieces so that it's easier to work with.
  5. For each piece, place it on a lightly-floured work surface and cover the top of the dough with flour. Roll it to 1/4-inch thickness and using a 2-inch cookie cutter, cut out the cookie and place in on prepared cookie sheet. The cookies do not rise very much so there only needs to be 1/2 inch space between the cookies. The dough scraps can be combined and re-rolled as necessary.
  6. Bake the cookies 12-14 minutes until it rises a little and the tops are still pale. Transfer to wire rack and cool completely.
  7. Once cooled, spread the bottom half of the cookies with a teaspoon of the fig jam. Sandwich together with remaining cookies and dust with powdered sugar.
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