Argentinian Alfajores Recipe

Homemade Argentinian alfajores, also known as alfajores de maicena, are a popular South American sweet, especially in Argentina and southern Brazil. They're a great addition to holiday dessert platters, homemade cookie gifts, or afternoon coffee breaks. Try them alongside Cinnamon Cookies, Brazilian Brigadeiros, or Dulce de Leche Churro Trifle.

What Are Alfajores?

Alfajores are popular sweets in Argentina and other South American countries, including Peru, Uruguay, Chile, and Brazil. They also have roots in Spain, where traditional versions look and taste quite different.

Spanish alfajores often contain honey, nuts, flour, and spices. In South America, they're usually made with two round cookies and a sweet filling. Argentine versions commonly use dulce de leche, with some rolled in coconut and others covered in chocolate.

My recipe is for alfajores de maicena, a type of Argentinian alfajor made with cornstarch. Many recipes combine cornstarch and wheat flour, but I use cornstarch alone for a delicate, melt-in-your-mouth texture. The cookies are more fragile, so they need a little extra care.

Alfajores are among the best-known Argentinian desserts and are also enjoyed in southern Brazil.

Ingredients

• Egg yolks, 4. Give the cookies richness, a tender crumb, and a pale golden color. They also help hold the dough together.
• Granulated sugar, ¼ cup. Sweetens the dough without overpowering the rich dulce de leche filling.
• Unsalted butter, ⅔ cup. Gives the cookies their buttery taste and tender consistency. I prefer European-style butter for its generally higher butterfat content and richer taste.
• Cornstarch, 2 cups. Gives alfajores de maicena their signature soft, delicate texture. Using cornstarch instead of wheat flour helps the cookies melt in your mouth.
• Baking powder, 4 teaspoons. Helps the cookies rise slightly and contributes to their light, tender crumb.
• Pure vanilla extract, ½ teaspoon. Its warm aroma enhances the buttery taste of the cookies and complements the dulce de leche filling.
• Lemon zest, 1 teaspoon. Brings a fresh citrus aroma and a hint of lemon that balances the sweetness of the filling.
• Brandy or cognac, ½ teaspoon, optional. Gives the dough a subtle aromatic note. You can omit it without significantly changing the cookies.
• Dulce de leche, one 14-ounce can. The traditional filling for Argentinian alfajores, with a thick, creamy consistency and rich, caramel-like taste.
• Desiccated coconut or unsweetened coconut flakes, optional. Provides a lightly chewy coating around the exposed dulce de leche and a mild coconut taste.
• Confectioners' sugar, for dusting. Finishes the cookies with a light dusting of sweetness and a snowy appearance.

How to Make Alfajores

Make the Cornstarch Cookies

1. Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. Beat the egg yolks and sugar: In the bowl of a mixer, beat the egg yolks and sugar on medium speed for 2-3 minutes, or until the mixture turns pale. Add the butter and beat until smooth and well combined.
3. Mix the dough: Add half of the cornstarch, followed by the baking powder and the remaining cornstarch. Mix with a spatula after each addition. Stir in the vanilla extract and lemon zest. Add the optional brandy or cognac, if using. PIC. 1 & 2
4. Knead the dough: Transfer the dough to a parchment-lined surface and knead gently with your hands just until it is no longer sticky. Avoid flouring the surface because the dough can absorb the extra flour and become dry. If the dough becomes dry, work in 1-2 tablespoons of milk as needed.
5. Roll and cut the cookies: Roll out the dough to approximately ⅛-inch thickness. Use a 2 ¼-inch round cookie cutter to cut out the discs. Gather the leftover dough, reroll it, and repeat until all the dough is used. PIC. 3
6. Transfer to the baking sheet: Carefully lift the cookie rounds with a metal spatula and place them on the prepared baking sheet, about 1 inch apart.
7. Bake and cool: Bake for approximately 8 minutes, or until the cookies are set and lightly browned along the bottom edges. Let them cool completely before adding the dulce de leche filling.

Fill and Assemble the Alfajores

1. Add the dulce de leche: Pipe dulce de leche onto half of the cookies or spread it gently with the back of a teaspoon. Top with the remaining cookies and press gently at the centers using your entire flat hand rather than pressing down on the edges. PIC. 4 & 5
   Note: Piping the dulce de leche helps distribute the filling evenly with less pressure on the fragile cookies and less mess than using a spoon.
2. Add the finishing touches: If desired, roll the assembled cookies in shredded coconut to coat the exposed dulce de leche around the edges. Sift confectioners' sugar over the tops and enjoy!

FAQ About Alfajores

What to Serve with Alfajores

• Coffee or Espresso: Serve alfajores with coffee or espresso to balance the sweetness of the dulce de leche filling.
• Black Tea: Pair the cookies with black tea to complement their buttery flavor and subtle lemon notes.
• Cold Milk: Enjoy alfajores with a glass of cold milk for a simple afternoon treat.
• Dessert Platters: Arrange alfajores alongside Brazilian Carrot Cake for a South American-inspired dessert spread at parties or family gatherings.

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5 from 4 votes

Argentinian Alfajores Recipe

Traditional Argentinian sandwich cookies, Alfajores combine tender cornstarch rounds with creamy dulce de leche filling for a buttery South American dessert with a soft, crumbly, melt-in-your-mouth texture.

Course:Dessert

Cuisine:Argentinian

Prep Time 32 minutes minutes

Cook Time 8 minutes minutes

Total Time 40 minutes minutes

Servings 15 sandwich cookies

Calories167 kcal

Author Valentina Dimitrova

Cost $ 0.30 per cookie

Equipment

• bowl
• mixer
• spatula
• Cookie cutter

Ingredients

• 4 egg yolks
• ¼ cup granulated sugar
• ⅔ cup unsalted butter – European butter is ideal
• 2 cups cornstarch
• 4 teaspoons baking powder
• ½ teaspoon pure vanilla extract
• 1 teaspoon lemon zest
• 1 14 oz can dulce de leche

Optional

• ½ teaspoon brandy or cognac
• desiccated coconut or unsweetened coconut flakes
• confectioners' sugar – for dusting

US Customary - Metric

Instructions

Make the Cornstarch Cookies

• Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
• Beat the egg yolks and sugar: In the bowl of a mixer, beat the egg yolks and sugar on medium speed for 2-3 minutes, or until the mixture turns pale. Add the butter and beat until smooth and well combined.
• Mix the dough: Add half of the cornstarch, followed by the baking powder and the remaining cornstarch. Mix with a spatula after each addition. Stir in the vanilla extract and lemon zest. Add the optional brandy or cognac, if using.
• Knead the dough: Transfer the dough to a parchment-lined surface and knead gently with your hands just until it is no longer sticky. Avoid flouring the surface because the dough can absorb the extra flour and become dry. If the dough becomes dry, work in 1-2 tablespoons of milk as needed.
• Roll and cut the cookies: Roll out the dough to approximately ⅛-inch thickness. Use a 2 ¼-inch round cookie cutter to cut out the discs. Gather the leftover dough, reroll it, and repeat until all the dough is used.
• Transfer to the baking sheet: Carefully lift the cookie rounds with a metal spatula and place them on the prepared baking sheet, about 1 inch apart.
• Bake and cool: Bake for approximately 8 minutes, or until the cookies are set and lightly browned along the bottom edges. Let them cool completely before adding the dulce de leche filling.

Fill and Assemble the Alfajores

• Add the dulce de leche: Pipe dulce de leche onto half of the cookies or spread it gently with the back of a teaspoon. Top with the remaining cookies and press gently at the centers using your entire flat hand rather than pressing down on the edges.

  Note: Piping the dulce de leche helps distribute the filling evenly with less pressure on the fragile cookies and less mess than using a spoon.
• Add the finishing touches: If desired, roll the assembled cookies in shredded coconut to coat the exposed dulce de leche around the edges. Sift confectioners' sugar over the tops and enjoy!

Recipe Video

Recipe Notes

If the dough is too dry or crumbly to hold together, add 1–2 tablespoons of milk as needed.

Make Ahead and Storage

Make Ahead: Wrap the cookie dough tightly in plastic wrap and refrigerate for 3–5 days, or freeze in a freezer-safe bag for up to 3 months. Thaw frozen dough in the refrigerator before rolling and cutting.

Refrigerate: Store assembled alfajores in an airtight container for up to 7 days, following the dulce de leche manufacturer's storage instructions. Place parchment paper between layers to prevent sticking and breakage.

Freezer: Place assembled alfajores in an airtight, freezer-safe container with parchment paper between layers. Freeze for up to 3 months.

Thawing: Transfer frozen alfajores to the refrigerator and let them thaw. Bring to room temperature before serving.

Nutrition

Calories: 167kcal | Carbohydrates: 19.4g | Protein: 0.9g | Fat: 9.5g | Saturated Fat: 5.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.7g | Trans Fat: 0.3g | Cholesterol: 73.5mg | Sodium: 118.1mg | Potassium: 8.9mg | Fiber: 0.2g | Sugar: 3.4g | Vitamin A: 321.4IU | Vitamin C: 0.2mg | Calcium: 71.9mg | Iron: 0.3mg

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