Matcha Alfajores with Blueberry and Mango Crush


East meets west.


This recipe was born out of inspiration from a gorgeous cookbook- Japanese Patisserie by James Campbell. His book is packed with beautiful photographhy and mouthwatering confections. There are a few notes to this recipe: first, the dulce de leche filling can be store-bought or homemade. Secondly, the blueberry and mango dust is created by pureeing freeze-dried blueberries and freeze-dried mangos to find powder. Throw them into the food processor and just let run for a minute.


 

Bowl #1

226 grams butter, softened

150 grams granulated sugar

Bowl #2

4 egg yolks

5 tablespoons matcha powder

Bowl #3

200 grams all-purpose flour

325 grams cornstarch

2 teaspoons baking powder

2 tablespoons dry milk powder

1/2 teaspoon salt

On the sidelines:

3 tablespoons green tea

Dulce de leche, for filling

Blueberry powder, for dusting

Mango powder, for dusting



 

1

Preheat the oven 325 and line a cookie sheet with parchment paper or a Silpat.


2

In the first bowl, cream together the ingredients for five minutes.


3

Add the second bowl to the first bowl and continue to cream for an additional two minutes.


4

Whisk together the dry ingredients in the third bowl and add into the first bowl.


5

Add in the green tea and mix just until dough comes together.


6

Divide the dough in half and roll each half between two sheets of parchment paper. Slide both sheets of dough onto a cutting board and freeze for thirty minutes.


7

Remove dough from the freezer and cut out small circles of the chilled dough and place onto the prepared cookie sheet.


8

Bake until cookies are set, roughly 15 minutes. These cookies should not brown. Let cool.


9

Once cooled, spread or pipe dulce de leche onto the bottom of one cookie and top with another. Using a fine sifter, dust with mange powder and then with blueberry powder.



#blueberry #mango #matcha #cookies #caramel #alfajores