{"id":403595,"date":"2025-11-25T12:38:18","date_gmt":"2025-11-25T12:38:18","guid":{"rendered":"https:\/\/www.europesays.com\/us\/403595\/"},"modified":"2025-11-25T12:38:18","modified_gmt":"2025-11-25T12:38:18","slug":"watch-ligia-rossi-chef-that-alfajores-cookie","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/403595\/","title":{"rendered":"Watch Ligia Rossi &#8216;Chef That!&#8217; Alfajores Cookie"},"content":{"rendered":"<p>           Redbird pastry chef Ligia Rossi makes alfajores \u2014 soft, tender cookies \u2014 filled with dulce de leche.        <\/p>\n<ul data-element=\"action-bar-menu\" class=\"flex gap-2 list-none \">\n<li data-element=\"action-bar-share\" class=\"flex  relative \">\n<p> Share via     Close extra sharing options  <\/p>\n<\/li>\n<\/ul>\n<p>Ligia Rossi, the pastry chef at Redbird in downtown Los Angeles, makes soft, melt-in-your-mouth alfajores \u2014 sandwich cookies filled with creamy, caramel-y dulce de leche. These alfajores are tender thanks to the egg yolks, butter and a high ratio of cornstarch. Make an easy dulce de leche filling and pipe it between two cookies. The cookies are done when they\u2019re still pale but set, and the bottoms are lightly golden. The baking time is key for a delicate cookie. Get the recipe. <\/p>\n<p>               <a class=\"link\" aria-label=\"Mark E. Potts\" href=\"https:\/\/www.latimes.com\/people\/mark-potts\" data-click=\"authorBioImage\" target=\"_blank\" rel=\"noopener\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/1764074294_550_\" loading=\"lazy\"  width=\"130\" height=\"130\"\/> <\/a>           <\/p>\n<p class=\"author-bio-text\">Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master\u2019s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.<\/p>\n<p>         <a class=\"link\" aria-label=\"Laurie Ochoa\" href=\"https:\/\/www.latimes.com\/people\/laurie-ochoa\" data-click=\"authorBioImage\" target=\"_blank\" rel=\"noopener\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/1764074295_120_\" loading=\"lazy\"  width=\"130\" height=\"130\"\/> <\/a>           <\/p>\n<p class=\"author-bio-text\">Laurie Ochoa is general manager of Food at the Los Angeles Times. <\/p>\n<p>         <a class=\"link\" aria-label=\"Betty Hallock\" href=\"https:\/\/www.latimes.com\/people\/betty-hallock\" data-click=\"authorBioImage\" target=\"_blank\" rel=\"noopener\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/1764074296_92_\" loading=\"lazy\"  width=\"130\" height=\"130\"\/> <\/a>           <\/p>\n<p class=\"author-bio-text\">Betty Hallock is deputy Food editor at the Los Angeles Times. <\/p>\n<p>         <a class=\"link\" aria-label=\"Stephanie Breijo\" href=\"https:\/\/www.latimes.com\/people\/stephanie-breijo\" data-click=\"authorBioImage\" target=\"_blank\" rel=\"noopener\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/1764074297_996_\" loading=\"lazy\"  width=\"130\" height=\"130\"\/> <\/a>           <\/p>\n<p class=\"author-bio-text\">Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn\u2019t believe she\u2019s wrong.<\/p>\n<p>         <a class=\"link\" aria-label=\"Brandon Ly\" href=\"https:\/\/www.latimes.com\/people\/brandon-ly\" data-click=\"authorBioImage\" target=\"_blank\" rel=\"noopener\"> <img decoding=\"async\" alt=\"\" src=\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/11\/1764074298_129_\" loading=\"lazy\"  width=\"130\" height=\"130\"\/> <\/a>           <\/p>\n<p class=\"author-bio-text\">Brandon Ly is a senior art director for the Food section at the Los Angeles Times. He started his career at DoorDash and led design teams at the innovation firm Ideo in Shanghai and San Francisco. Ly is a graduate of Stanford University\u2019s product design program and founder of the Black Bean Grocery.<\/p>\n","protected":false},"excerpt":{"rendered":"Redbird pastry chef Ligia Rossi makes alfajores \u2014 soft, tender cookies \u2014 filled with dulce de leche. Share&hellip;\n","protected":false},"author":3,"featured_media":403596,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5123],"tags":[190788,13980,1582,276,13979,60373,169125,990,2961,190789,224,2444,5337,190790,252,169124,160914,19061,4280,989],"class_list":{"0":"post-403595","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-los-angeles","8":"tag-alfajores-cookie","9":"tag-brandon-ly","10":"tag-ca","11":"tag-california","12":"tag-deputy-food-editor","13":"tag-dreamworks","14":"tag-enid","15":"tag-food","16":"tag-la","17":"tag-leche","18":"tag-los-angeles","19":"tag-los-angeles-times","20":"tag-losangeles","21":"tag-melt-in-your-mouth-alfajore","22":"tag-microsoft","23":"tag-okla","24":"tag-richmond-magazine","25":"tag-sony","26":"tag-university","27":"tag-video"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115610380682857696","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/403595","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=403595"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/403595\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/403596"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=403595"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=403595"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=403595"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}