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.
Servings 15 sandwich cookies
Calories167 kcal
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
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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