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June 17, 2008


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Thanks, Rebecca. It has been a long time since I have had an alfajor!

ahhhhh baking at altitude kills me...and my cookies. In Laramie we are at 7000 ft.... does that mean I cook them longer or shorter? Thanks!

Hi Rebecca,
I loved the story about the Havanna alfajores. Certainly they are treasure, if you are not in Argentina. Do you know if they sell them here in the US? I haven’t been able to find them, at least not online. Perhaps somewhere in NYC…

I have some questions about the recipe:
1)Since the recipe calls for 1/8 tsp of salt, do you use salted or unsalted butter?

2)Also, what brand of butter do you recommend? I am thinking that “Tillamook” would be a good brand. I have also seen some “European style” butters, but I don’t remember the brand name right now.

3)Do we use “all purpose flour”?


OMG! They sound and looks so good. Oh I'm drooling, please pass one over :)

i just came across your blog and i'm hooked.
i lived in argentina for two years and miss it like crazy. thanks for the recipe info, i've been looking for some help especially in mejorando mi noquis.

these look so tasty. I love hearing bits and pieces about the different items from Argentina that you make and how they play little role si your life. It makes for a great story to us all :)

Ahhhhh, a great excuse to make another batch of your delicious dulce de leche, which was such a hit the last time my husband made it (in fact, he ate the whole thing spoonful by spoonful, right from the jar!). I've been wanting him to make alfajores, too, so I'm bookmarking this recipe.

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