Description
Crumbly walnut shortbread hugs silky dulce de leche ice cream in these irresistible sandwich treats from Argentina. Sweet indulgence meets nutty elegance, inviting you to savor each delightful bite of this classic dessert.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 cup (240 milliliters) chopped walnuts
- 2 sticks (226 grams) unsalted butter
- 1 cup (240 milliliters) whole milk
- 2 cups (480 milliliters) heavy cream
- 1 2/3 cup (400 milliliters) dulce de leche
Sweeteners and Flavoring:
- 1/2 cup (120 milliliters) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
Seasoning:
- 1/4 teaspoon (1.25 milliliters) salt
- 1/2 teaspoon (2.5 milliliters) salt
Instructions
- Sift flour and salt into a spacious mixing bowl, then incorporate chopped walnuts thoroughly, ensuring even distribution.
- Using a stand mixer, whip butter and powdered sugar until achieving a light, airy consistency. Introduce vanilla extract and blend seamlessly.
- Gradually fold in flour mixture on low speed, mixing until ingredients just combine without overmixing.
- Shape dough into a compact disc, encase with plastic wrap, and refrigerate for 30 minutes to firm up.
- Heat oven to 350°F. Prepare two baking sheets with parchment paper.
- On a lightly dusted surface, roll dough to 1/4-inch thickness. Utilize a floured 3-inch cookie cutter to create uniform rounds. Transfer cut cookies to prepared sheets and chill for 15 minutes.
- Bake cookies for 8-10 minutes until edges turn delicately golden brown.
- Allow cookies to rest briefly on baking sheet before transferring to a wire rack for complete cooling.
- For ice cream, combine milk, heavy cream, salt, and dulce de leche in a saucepan. Gently simmer until dulce de leche dissolves completely.
- Strain mixture through a fine-mesh sieve into a separate bowl. Cool rapidly using an ice bath or refrigerate, stirring periodically.
- Churn mixture in ice cream maker following manufacturer’s guidelines. Spread in a 9×13-inch pan, level surface, cover, and freeze for minimum 4 hours.
- To construct sandwiches, extract ice cream and cut precise discs using a cookie cutter. Position ice cream between two cookies, applying gentle pressure.
- Embellish sandwich edges by rolling or sprinkling with finely chopped walnuts.
- Serve immediately or individually wrap in plastic and store in freezer for later enjoyment.
Notes
- Toast walnuts before adding to cookie dough to enhance their nutty flavor and create a deeper, richer taste profile.
- Chill cookie dough thoroughly to prevent spreading and ensure clean, crisp edges during baking.
- Use parchment paper or silicone baking mats to prevent cookies from sticking and promote even browning.
- For gluten-free option, substitute all-purpose flour with almond or gluten-free flour blend to accommodate dietary restrictions.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 15
- Calories: 363
- Sugar: 21 g
- Sodium: 78 mg
- Fat: 29 g
- Saturated Fat: 14 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 72 mg