Walnut Alfajores

dairy shavuous let's bake welcome to sunnyside up [Music] i'd like to welcome my very good friend debbie sandler from joy of khalaf to our show today hola naomi what's that want to see yeah can we get a translation on that oh sure i'm sorry yeah we're going to do alfajores with walnuts and coco daddy's from argentina how long have you been in the states oh like over 20 years 20 years and we both still have our accent yeah i love it okay so they make a lot of dairy desserts in argentina yes we do we use a lot of butter and sour cream so the cocoa usually comes with ground pieces so i like to sift it sift it yeah so we're going to first sift the flour and then we're going to add the coconut is this a necessary like people kind of like they get baking recipes and they dump dump but is it better to aerate when you use cocoa i think it is necessary so let's start first with a flour it's 200 grams of flour that it's a cap i love that you're working in the metric system oh yeah but we'll i i actually i measure also in caps so everybody who doesn't do measurements can do in caps and then we take the cup you want to do it yeah i'm gonna do it i like how she did that i've never done this before this is a new technique for me to do just tapping it on the slide anyhow such as this one is harder so i take a spatula and i kind of like mix it oh okay i do see the big clumps of coke yeah you don't want that on your face it takes a little longer that's why you have to sift right okay you grab it like this i hold the ends so it doesn't come out this way and we put it i i say baking paper is a bit your best friend i love it yeah i love baking paper and there you go and this to the garbage so here we have the walnuts they're chopped they're about a cup of walnuts if you don't like walnuts you can put almonds and if you're allergic to nuts don't use them just skip it okay so we're going to put in we're going to put it in here cup of chopped mix okay and now comes the fun part the bottom like half inch cubes or a centimeter cubes yeah see i'm kicking and keeping it in the metric system exactly and soft and soft oh it's room temperature yeah [Applause] [Music] just use your your fingertips you don't want to use the palm you are not doing chala you know because you're working with butter if you use your whole hand the batter will get warm and you don't want extra warm in here because it will get sticky on your hands so you just work with the fingertips and with yeah like that pinching it yeah with the flour mix it so i'm pinching the the cocoa flour mixture with the butter yeah like that until you feel that there's no big clumps of butter anymore okay so that's nice and broken up right you did great yay okay i'm done okay i'm in i mean okay so we're going to leave this here for our next step this is the attachment we're going to use how do you call this attachment sometimes it's paddle sometimes it's veda up to you it looks like this okay let's put it on so we're going to get the egg in here one egg one egg then meanwhile you prepare one teaspoon vanilla extract yeah and the whole thing of sugar all the sugar you beat i'll pour okay yeah so much fun and we give a good whisk here just to incorporate the sugar with egg no more than that okay okay now we're going to put the egg with the sugar and the vanilla in here and we're going to mix it make sure you get everything in i like that you're using a rubber spatula that's right in there every nook and cranny yeah and now we're going to let the magic happen okay let's watch so it's all coming together yeah you see the pieces of water dough you see that's the walnuts are you ready look at that oh wow look at those nuts okay so it feels it really feels like a dough yeah it feels like also of when you do alfajores not to touch it so much when you work to match the dough it becomes very stiff and doesn't have the air remember when you had my alfajores it had like a air also this walnut door in argentina most of the bloggers are using it now they're trying to bring different flavors into them changing it up a little bit i love it so this is the key of to have a good rolling dough okay we're going to put this on here the paper curled up yeah so you're when you're rolling you're fighting it with a parchment paper so you put it down like this you are not fighting with a paper that is that's why we have used sunny side up you see that's one of the fantastic okay another clip i put a tip of the paper like that my counter is a little shorter you put your hip against it and your body rolls the dough so we want this to go to the fridge the bottle will get hardened then it will be a little harder to make you have to like push your cookie dough but that's good we want that we want that because cold butter makes pockets of steam and they make the delicious fluffiness of the cookie i think that's really important yeah and also keeps the shape okay let's put this in the fridge okay so it came out of the fridge and it's hard you see that it's hard it's very thin so just push it in and twist it yeah and i pick it up and i put it here yeah you may have to put your finger inside oh yeah yay [Music] so now we're going to bake it 300 for 20 minutes 300 yep so slow slow for 20 minutes they're out of the oven but do i spy dolce de leche yeah you're so good it's not peanut butter oh my god i could literally like ah i love dolce de leche is like like a thickened caramel yeah well actually dulce de leche comes in different thicknesses okay so you can have the syrup one like you go to a coffee shop yeah or you put it on ice cream like the hot fudge and then you have the traditional dusability the one in argentina we use a lot that actually we used it for breakfast or tea time like we said on our toast caramel on toast yep it's definitely different than vegemite where how i grew up oh yeah yeah it's not it's not the healthiest but it's the yummiest then the bakers they couldn't bake with that because if you use that thinner or less body loss it will it will not stand nicely so here i put i got i used the thicker consistency in argentina we call it repostero okay because repost means you're a baker so the baker needs reposero if you see the alfajores here has like a little belly and here is more flat we're going to put it in this side on the one that is facing up the tray and i will show you why and look at this dulce de leche you see oh like a heshi kiss a traditional du celeche will not do this this was on the bottom yep touching the your tray this one was up so we're going to put it like this and what i do this because this we're going to cover it in chocolate then when we cover with chocolate it will stay flatter in both sides okay fantastic all right you can do more and go up how was that that was great [Music] china these are in the freezer yes and that is my chocolate oh yum yum milking white chocolate milk so we're going to dip them okay okay how do we do this without like getting everything all over us you don't get all that you try to watch the good thing is we have parchment paper and we have our placemats we're good so we're going to dump it in and i like to put just the chocolate in top of it and kind of like disappear [Music] sink it into that and then with the help of a fork you bring it in and you smooth it out after that you put it right straight on your parchment paper and let it settle and then we have this these are amazing and we put it right away before the chocolate dries right there oh right on top how about that so you can use whichever flavorings you want yeah this is hassanat brittle and what is that almond brittle yeah crunch and topping yeah so when this is done you're done you cover all your alfajores you let it you can put it in the fridge or in a cold room whatever if your kitchen is hot put it in the fridge and you let it set oh my god these look amazing they look amazing okay what are we gonna do how we just pick one up they look like little mini like cheesecakes but it's with a twist okay here we go [Music] the white chocolate [Music] and even if you think that you don't like nuts i just went into my own little world over there i did not let anything around me just i just was thinking about this and every bite and every chew was just this is probably the best dessert i've had in the world i've seen a lot of the world this is just what a compliment you have made me speechless wow you finished the show out okay for more recipes like this and more go to kosher.com [Music] pause we have to go and wash our hands on set and lamb bacon in it and it was amazing like a to this big bite