These gluten-free Argentinian Alfajores are soft, mildly sweet, and crumbly sandwich cookies filled with dulce de leche. They melt in your mouth and can be enjoyed all year round!
Have you ever had alfajores? If not, you have been missing out on one of the best coffee treats that you will ever have! They are mildly sweet and literally melt in your mouth!
Make them and enjoy them with a warm cup of coffee or tea in the afternoon.
What are alfajores?
Alfajor (Spanish pronunciation: [alfaˈxoɾ], plural alfajores) is an Andalusian variant of the Castilian alajú. This traditional sandwich cookie from Spain is also popular in Andorra, Argentina, Bolivia, Chile, Colombia, Ecuador, Paraguay, Peru, the Philippines, Southern Brazil, Southern France, Uruguay, and Venezuela.
The version that we are making today is from Argentina and is also very popular in my home country Brazil– especially in the South part that borders Argentina.
The traditional alfajor recipe may vary from country to country. In Spain, for example, alfajor has a cylindrical shape, contains flour, honey, almonds, and a blend of spices, such as cinnamon, and in a few areas is enjoyed around Christmas. In contrast, in South America alfajores have a round shape, can be enjoyed all year round, and contain different ingredients.
Some South American countries make the dough either with all-purpose flour, cornstarch alone, or a mixture of both.
The usual filling is dulce de leche, although I have also sampled store-bought alfajores filled with chocolate. They may or may not also be rolled in coconut flakes or covered in chocolate.
You can easily buy alfajores online from popular brands such as Cachafaz and Havanna.
Ingredients and Substitutions:
This is one of those pantry recipes because you can prepare it with basic ingredients.
- Cornstarch: This is the ingredient that makes these Argentinian alfajores lighter, melt-in-your-mouth delish, and also gluten-free. But on the other hand, they are also more susceptible to crumbling. To manage to get that melt-in-your-mouth texture without falling apart when sandwiched/pressed, use half the amount of cornstarch. Our recipe calls for 2 cups of cornstarch so use 1 cup of cornstarch and just ½ cup of all-purpose flour. Test and see which version you like best. I prefer mine made with cornstarch only. These alfajores de maicena (cornstarch alfajores) have the best mouth-feel texture, although you’ll have to handle them with care.
- Unsalted butter: Because alfajor is usually mildly sweet, I prefer to use unsalted butter. But you can use salted in yours if you prefer to. In any case, try to use a good-quality butter that contains more dairy and fat than water– European butter is richer in flavor than American!
- Granulated Sugar: it is the sweetener for this baked goodie, along with powdered sugar and dulce de leche.
- Baking powder: This makes the cookies rise when baked.
- Egg yolks
- Milk: I used a full-fat milk to make them richer, although a 2% one would still work fine.
- Flavorings: We used pure vanilla extract and lemon zest to flavor these cookies and decided to omit the cognac or brandy that is often used in the traditional Argentinian alfajor recipe. Each of them imparts just a subtle flavor, so they are not key for a flavorful cookie. You may use all 3, or only one or two of them. It’s up to you!
- Dulce de leche: This is the usual filling but you can make a variation with caramel, Nutella, or a chocolate buttercream. I used a store-bought one. However, if you prefer, you can make your own.
- Confectionary sugar: This is sifted over the sandwich cookies to give a final touch and enhance sweetness.
- Desiccated coconut (optional): I prefer not roll my alfajores cookies in coconut flakes in order to give them a simpler and more refined look. But it is up to you!
Flavorings
Different from the Peruvian alfajores, traditional Argentinian alfajores call for 3 flavorings: lemon zest, vanilla extract, and cognac (or brandy).
As I mentioned earlier, none of them will shine on its own. They will flavor the dough subtly. But it is better to add at least one of them rather than nothing.
Traditional Filling
Most alfajores in South America have a dulce de leche filling… not caramel, but dulce de leche.
The traditional filling for Argentinian alfajores was, is, and will always be dulce de leche!
You may fill these cookies either by piping dulce de leche onto one of the cookie halves or by spreading the filling with a spoon. If spreading the dulce de leche, pass the bottom of a teaspoon around the edges to even it out, sandwich the cookies, and roll in unsweetened coconut flakes, making it easier for the coconut to adhere. I piped the filling and skipped the coconut. It is less messy!
Although the coconut pairs well with the dulce de leche, it is optional and doesn’t add big flavor!
The key is really the dulce de leche!
By now you may be asking yourself whether you may use caramel instead since they look alike. The answer is yes although they are not quite the same.
Dulce de Leche vs. Caramel
Well, Caramel is a French creation, older than dulce de leche. The French confection consists of heating sugar until it’s brown in color. You may add milk and butter to create a caramel sauce though.
On the other hand, dulce de leche originated in Spain and calls for milk, sugar, and baking soda. It has a thicker consistency than caramel.
Each may be a great sub for the other, yet they are different!
Dulce de leche is very popular in South America and is available in stores under several brand names – much like peanut butter in the US. Since it contains milk, it’s less sweet than caramel (made of burned sugar).
Baking Tips
Use cornstarch only to make melt-in-your-mouth cookies. To make them less crumbly or fragile to handle, use half of the amount of cornstarch called for in the recipe and ¼ of the amount of flour. For example, if the recipe calls for 2 cups of cornstarch, use 1 cup of cornstarch and ½ cup of flour instead of 1 cup.
The butter must be high-quality for better flavor. It should be softened to make an easy mix with the sugar and egg yolks.
Do not overwork the dough! Knead it just enough until it is not sticky anymore. If dry, add a small amount of milk, just if needed.
Let the alfajores fully cool before filling them.
To sandwich the cornstarch alfajores without making them break them apart, press the other cookie half lightly over the dulce de leche filling, using your full hand instead of applying pressure only over the edges.
If rolling them in shredded coconut, make sure to use the back of a spoon to even the filling around the edges, then sandwich the cookies and roll them in the coconut. It is a messy process! I prefer to pipe my filling and not roll the alfajor cookies in coconut.
It makes one of the most budget-friendly and delish desserts ever!
How to Make Argentinian Alfajores
- Preheat oven at 350 degrees F (180 C). Line a baking sheet with parchment paper and reserve.
- In the bowl of a mixer, beat the egg yolks with the sugar at medium speed for about 2-3 minutes or until the mixture is pale. Beat the butter until homogeneous. SEE PIC. 1
- Add half of the cornstarch, then the baking powder, and the other half of the cornstarch, mixing with a spatula after each addition. Stir in the vanilla and lemon zest.
- Using your hands, knead the dough on a surface lined with parchment paper just until it is no longer sticky. I prefer to not flour the surface because it will absorb the flour, making the dough dry. If the dough becomes dry either way, stir in about 1 or 2 tbsp of milk.
- Roll out the dough in a thin layer (about 1/8-inch thick) and cut out discs using a cookie cutter (about 2 ¼-inch diameter). SEE PICS. 2 and 3 Re-roll the leftover dough and repeat the process.
- Using a metal spatula, gently transfer them to the prepared baking sheet, keeping them about 1-inch apart.
- Bake for about 8 minutes or until set and lightly brown on the bottom edges. Let them cool before filling with the dulce de leche.
- To fill them, either pipe the dulce de leche over half of the cookies or spread it on with the back of a teaspoon. SEE PIC. 4 The first option will be less messy and will avoid breakage. Then use the remaining half of the cookies to top the filling (sandwich), applying gentle pressure on the center using your full, flat hand instead of pressing down on the edges. SEE PIC. 5
- If you prefer (optional), roll the sandwich cookies in shredded coconut to make the coconut stick on and cover the dulce de leche around the rim.
- Sift confectionery’s sugar on top of the Argentinian alfajores and enjoy! SEE PIC. 6
Make Ahead Alfajores Recipe
Make cookie dough, wrap very tightly with plastic wrap, and chill in the fridge for up to 3-5 days. Or, freeze cookie dough wrapped in plastic wrap and placed into a freezer bag for up to 3 months. This is one of those easy freezer meals!
How to Store Argentinian Alfajores
Let cookies cool completely before adding the filling. The baked Argentinian alfajores keep well in airtight containers for up to 7 days. Please be aware that dulce de leche will transfer moisture to the cornstarch cookies, softening them after a while. But they are still good!
More Homemade Cookie Recipes to Try:
- Coconut Sugar Cookies with Sprinkles
- Oatmeal Chocolate Chip Cookies
- Keto Shortbread Cookies
- 3-Ingredient Shortbread Cookies
- GlutenFree Ginger Molasses Cookies
- Dulce de Leche Cinnamon Cookies
- Low Carb Chocolate Chip Coconut Cookies
PIN & ENJOY!
Argentinian Alfajores Recipe
Equipment
- bowl
- mixer
- spatula
- Cookie cutter
Ingredients
- 4 egg yolks
- ¼ cup granulated sugar
- 2/3 cup unsalted butter European butter is tastier and has more dairy and fat than water, making it ideal for this recipe
- 2 cups cornstarch or 1 cup of cornstarch and ½ cup of all-purpose flour (they will be less crumbly yet not so melt-in-your-mouth)
- 4 tsp baking powder
- ½ tsp pure vanilla extract
- 1 tsp lemon zest
- ½ tsp brandy or cognac (optional)
- 14 oz can dulce de leche
- Desiccated coconut or unsweetened coconut flakes (optional)
- Confectionary sugar to dust the tops
Instructions
- Preheat oven at 350 degrees F (180 C). Line a baking sheet with parchment paper and reserve.
- In the bowl of a mixer, beat the egg yolks with the sugar at medium speed for about 2-3 minutes or until the mixture is pale. Beat the butter until homogeneous.
- Add half of the cornstarch, then the baking powder, and the other half of the cornstarch, mixing with a spatula after each addition. Stir in the vanilla and lemon zest.
- Using your hands, knead the dough on a surface lined with parchment paper just until it is no longer sticky. I prefer to not flour the surface because it will absorb the flour, making the dough dry. If the dough becomes dry either way, stir in about 1 or 2 tbsp of milk.
- Roll out the dough in a thin layer (about 1/8-inch thick) and cut out discs using a cookie cutter (about 2 ¼-inch diameter). Re-roll the leftover dough and repeat the process.
- Using a metal spatula, gently transfer them to the prepared baking sheet, keeping them about 1-inch apart.
- Bake for about 8 minutes or until set and lightly brown on the bottom edges. Let them cool before filling with the dulce de leche.
- To fill them, either pipe the dulce de leche over half of the cookies or spread it on with the back of a teaspoon. The first option will be less messy and will avoid breakage. Then use the remaining half of the cookies to top the filling (sandwich), applying gentle pressure on the center using your full, flat hand instead of pressing down on the edges.
- If you prefer (optional), roll the sandwich cookies in shredded coconut to make the coconut stick on and cover the dulce de leche around the rims. Sift confectioner’s sugar on top of the Argentinian alfajores and enjoy!
Raymund
Ohhh that is perfect with a cold glass of milk