Alfajores
Experience the delicate, melt-in-your-mouth texture of traditional Argentine Alfajores, where buttery cornstarch cookies meet a rich, caramel-like dulce de leche filling. Finished with a roll in shredded coconut, these elegant treats are the perfect balance of sweet and salty for your afternoon tea.
Prep
40m
Cook
12m
Serves
24
1 Ingredients
| Qty | Ingredient |
|---|---|
| 3/4 cup 170 g | Unsalted butter, softened |
| 3/4 cup 150 g | Granulated sugar |
| 3 large 3 units | Egg yolks |
| 1 tsp 5 ml | Vanilla extract |
| 1 tsp 2 g | Lemon zest |
| 2 cups 250 g | Cornstarch (Maizena) |
| 1.25 cups 160 g | All-purpose flour |
| 1 tsp 5 g | Baking powder |
| 1/2 tsp 2.5 g | Baking soda |
| 1.5 cups 450 g | Dulce de leche (pastry grade) |
| 1/2 cup 45 g | Unsweetened shredded coconut |
2 Method
Step 1. In a large bowl, cream the softened butter and sugar together until light and fluffy. Add the egg yolks one at a time, followed by the vanilla extract and lemon zest, mixing well after each addition.
Step 2. Sift together the cornstarch, flour, baking powder, and baking soda. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. Do not overwork the dough.
Step 3. Wrap the dough in plastic wrap and refrigerate for at least 30 to 60 minutes to firm up.
Step 4. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 5. On a lightly floured surface, roll out the dough to about 1/4-inch (6mm) thickness. Use a 2-inch round cutter to cut out circles and place them on the prepared baking sheets.
Step 6. Bake for 10-12 minutes. The cookies should be set but still pale; do not let them brown. Allow them to cool completely on a wire rack.
Step 7. To assemble, spread a generous tablespoon of dulce de leche on the flat side of one cookie. Press another cookie on top to create a sandwich, squeezing gently so the filling reaches the edges.
Step 8. Roll the edges of the sandwich in shredded coconut so it sticks to the dulce de leche.
💡 Chef's Tips
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Use 'repostero' or pastry-grade dulce de leche as it is thicker and won't leak out of the cookies.
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The high cornstarch content is what gives these cookies their signature crumbly texture; don't substitute it entirely with flour.
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Alfajores actually taste better the next day after the cookies have absorbed some moisture from the filling.
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Keep the dough cold; if it gets too warm while rolling, pop it back in the fridge for 10 minutes.
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