Alfajores are beloved Latin American cookies made of two delicate, crumbly shortbread rounds sandwiched together with a luscious filling, most traditionally dulce de leche. While the classic version is perfection, transforming these cookies into candy-style treats opens up a world of flavor possibilities. This guide provides five delicious variations that turn the humble alfajor into an irresistible confection, perfect for gifting or indulging.
Ingredients
For the Classic Cookie Base (makes about 24 sandwich cookies)
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks / 227 g) unsalted butter, at room temperature
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or milk (optional)
For the Classic Dulce de Leche Filling
- 1 1/2 cups (450 g) dulce de leche (store-bought or homemade)
For the Candy Variations
- Chocolate-Coated: 8 oz (225 g) dark or milk chocolate, chopped, and 1 tablespoon coconut oil (optional, for shine)
- Coconut-Coated: 1 1/2 cups (120 g) unsweetened shredded coconut, toasted
- Nutty Crunch: 1 cup (120 g) finely chopped toasted peanuts or almonds, and 1/2 cup (150 g) dulce de leche mixed with 1/4 cup (30 g) crushed cookies or toffee bits
- Citrus Glaze: 1 cup (120 g) powdered sugar, 2 tablespoons fresh lemon or orange juice, and 1 teaspoon zest
Instructions
- Make the cookie dough: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks, vanilla, and brandy (if using) and beat until combined. Gradually add the dry ingredients, mixing on low speed until a soft dough forms. Do not overmix.
- Chill the dough: Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes. This makes it easier to roll and cut.
- Preheat and roll: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. On a lightly floured surface, roll the dough to about 1/4-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll scraps and cut again.
- Bake the cookies: Place the cookies about 1 inch apart on the prepared baking sheets. Bake for 10-12 minutes, or until the edges are just lightly golden. The cookies will not brown much. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Assemble the classic alfajores: Once the cookies are completely cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie, then top with another cookie, pressing gently to sandwich. Repeat with the remaining cookies and filling.
- Apply your chosen candy variation:
- Chocolate-Coated: Melt the chocolate and coconut oil (if using) in a heatproof bowl set over a pot of simmering water, or in the microwave in 30-second bursts. Dip each assembled alfajor into the melted chocolate, letting the excess drip off. Place on a parchment-lined baking sheet to set.
- Coconut-Coated: Spread the edges of each assembled alfajor with a little extra dulce de leche, then roll the edges in the toasted coconut.
- Nutty Crunch: Mix the chopped nuts into the extra dulce de leche (the 1/2 cup with toffee bits). Spread this mixture between the cookies instead of the plain dulce de leche. Optionally, press the edges into more chopped nuts.
- Citrus Glaze: Whisk together the powdered sugar, citrus juice, and zest until smooth. Drizzle or spread the glaze over the tops of the assembled alfajores. Let the glaze set before serving.
Tips
- Don’t overwork the dough: Overmixing develops gluten, making the cookies tough instead of tender. Mix just until the flour is incorporated.
- Chill if sticky: If the dough becomes too soft to handle while rolling, return it to the refrigerator for 15 minutes.
- Use good dulce de leche: The filling is the star. Use a high-quality store-bought brand or make your own for the best flavor. If your dulce de leche is very thick, warm it slightly to make it spreadable.
- Toast the coconut and nuts: Toasting brings out their flavor. Spread coconut or nuts on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, stirring once, until golden and fragrant.
Serving Suggestions
Serve these alfajores candies as part of a dessert platter, alongside coffee or tea, or as a sweet treat for celebrations. They also make wonderful homemade gifts when arranged in a decorative box or tin.
Variations
- Matcha White Chocolate: Dip the assembled cookies in melted white chocolate and sprinkle with matcha powder.
- Spiced Dulce de Leche: Add 1/2 teaspoon of ground cinnamon or a pinch of cayenne to the dulce de leche before filling.
- Peanut Butter Filling: Replace the dulce de leche with a mixture of 1/2 cup peanut butter and 1/4 cup powdered sugar for a nutty twist.
- Berry Jam Center: Spread a thin layer of your favorite berry jam on one cookie before adding the dulce de leche for a fruity contrast.
Storage and Reheating
Store the alfajores in an airtight container at room temperature for up to 5 days. The cookies actually soften and become more tender as they sit, making them even better the next day. For longer storage, freeze the unfilled cookies for up to 3 months, then assemble and coat after thawing. Do not freeze assembled, glazed, or chocolate-coated alfajores, as the coatings may become sticky or bloom.
Frequently Asked Questions
Can I use a different type of flour? Yes, you can substitute all-purpose flour with a gluten-free all-purpose blend, but the texture may be slightly less tender. Add 1/2 teaspoon of xanthan gum if your blend doesn’t include it.
Why are my cookies spreading too much? Spreading can happen if the dough is too warm or the butter is too soft. Make sure to chill the dough thoroughly and bake on a cool baking sheet. Also, avoid greasing the baking sheet; use parchment paper instead.
Can I make the dough ahead of time? Absolutely! The dough can be made and refrigerated for up to 3 days, or frozen for up to 3 months. Just wrap it tightly in plastic wrap and thaw in the refrigerator before rolling.
How do I make my own dulce de leche? You can make a quick version by simmering a can of sweetened condensed milk (label removed) in a pot of water for 2-3 hours, keeping it covered with water at all times. Let it cool completely before opening. This is a popular method, but be sure to never let the pot run dry.
My chocolate coating is lumpy, what went wrong? This usually happens when water gets into the chocolate or it overheats. Make sure all equipment is completely dry and melt the chocolate gently, using a double boiler or short microwave bursts.
Are these cookies suitable for freezing? Yes, the unfilled cookies freeze beautifully. Freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag. Thaw at room temperature and assemble as directed.
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