Alfajores
Argentine dulce de leche sandwich cookies - tender, melt-in-your-mouth cornstarch cookies filled with rich caramel and coated in coconut. A quintessential treat for 'merienda' (afternoon tea).
🧂 Ingredients
- 250 g Cornstarch(Also known as cornflour in some regions.)
- 150 g All-purpose flour
- 200 g Unsalted butter(Softened to room temperature.)
- 100 g Granulated sugar
- 3 Egg yolks(Large eggs.)
- 400 g Dulce de leche(Good quality, thick dulce de leche is essential for the filling.)
- 100 g Shredded coconut(Unsweetened, finely shredded coconut for coating.)
- 1 tsp Vanilla extract
- 1 tsp Lemon zest(Adds a subtle brightness.)
👨🍳 Instructions
- 1
In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
⏱️ 5 minutes - 2
Add the egg yolks, vanilla extract (if using), and lemon zest (if using) to the creamed butter mixture. Beat until well combined and the mixture is smooth and homogenous.
⏱️ 2 minutes - 3
In a separate bowl, whisk together the cornstarch and all-purpose flour. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. The dough will be soft and slightly crumbly.
⏱️ 3 minutes - 4
Gather the dough into a ball, flatten it into a disc, wrap tightly in plastic wrap, and refrigerate for at least 1 hour, or until firm enough to handle. This chilling step is crucial for preventing the cookies from spreading during baking.
⏱️ 1 hour (chilling) - 5
Preheat your oven to 170°C (340°F). Line two baking sheets with parchment paper.
- 6
On a lightly floured surface (use a mix of flour and cornstarch for best results), roll out the chilled dough to about 5mm (1/4 inch) thickness. Use a round cookie cutter (about 5cm or 2 inches in diameter) to cut out as many circles as possible. Re-roll scraps gently once to cut more cookies.
⏱️ 15 minutes - 7
Carefully transfer the cookie rounds to the prepared baking sheets, leaving a little space between them. Bake for 10-15 minutes, or until the edges are lightly golden and the centers are just set. The cookies should remain pale; overbaking will make them hard.
⏱️ 10-15 minutes - 8
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They will be very delicate when warm.
⏱️ 30 minutes (cooling) - 9
Once completely cool, spread a generous amount of dulce de leche onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Repeat with remaining cookies.
⏱️ 15 minutes - 10
Spread the shredded coconut onto a shallow plate. Gently roll the edges of each filled alfajor in the coconut until coated. You can also roll the entire cookie if preferred.
⏱️ 5 minutes - 11
Allow the dulce de leche to set slightly before serving or storing. Alfajores are best enjoyed within a few days of making.
⏱️ 15 minutes (setting)
💡 Pro Tips
- ✓Do not overbake the cookies; they should remain pale and tender. Overbaking will result in a dry, hard cookie.
- ✓These cookies are very delicate, especially when warm. Handle them with care.
- ✓Using a high-quality, thick dulce de leche will give the best flavor and texture.
- ✓For easier rolling and cutting, chill the dough thoroughly. If the dough becomes too soft while working, return it to the refrigerator for a short period.
- ✓A mix of cornstarch and flour for dusting your work surface prevents sticking without making the dough tough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Dip the finished alfajores halfway in melted dark or white chocolate.
- Experiment with different fillings like fruit preserves, chocolate ganache, or sweetened condensed milk.
- Add a pinch of cinnamon or ground cloves to the dry ingredients for a spiced cookie.