Alfajores are delicate, sandwich-style cookies that are hugely popular across Latin America, with the Argentine version being the most famous. They consist of two tender, crumbly cookies made with cornstarch, filled with rich dulce de leche, and often rolled in shredded coconut. This recipe works because the cornstarch creates a melt-in-your-mouth texture that perfectly contrasts the sweet, creamy filling, making these cookies an irresistible treat.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (200 g) cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (170 g) unsalted butter, at room temperature
- ¾ cup (150 g) granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or rum (optional, but traditional)
- 1 ½ cups (about 450 g) dulce de leche (store-bought or homemade)
- 1 cup (80 g) sweetened shredded coconut, for rolling
Instructions
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the egg yolks one at a time, beating well after each addition. Mix in the vanilla extract and brandy (if using).
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms. Do not overmix.
- Turn the dough out onto a lightly floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This makes the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough out to about ¼-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll the scraps and cut again until all dough is used.
- Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are just barely golden. The cookies should not brown much; they should remain pale. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once the cookies are completely cool, spread about 1 tablespoon of dulce de leche on the flat side of one cookie, then top with another cookie to make a sandwich. Gently press together so the filling spreads to the edges.
- Roll the sides of each alfajor in the shredded coconut, coating the dulce de leche that peeks out. Repeat with all cookies.
Tips
- Don’t overwork the dough: Overmixing develops gluten, which will make the cookies tough instead of tender. Mix just until the dough comes together.
- Chill the dough: Chilling is essential for easy rolling and cutting. If the dough becomes too soft while you work, pop it back in the fridge for a few minutes.
- Use quality dulce de leche: The filling is the star, so use a good-quality dulce de leche. If you have time, making your own from scratch is even better.
- Keep them pale: The cookies should not be browned. They are meant to be light and crumbly, so watch them carefully during the last few minutes of baking.
Serving Suggestions
Alfajores are perfect with a cup of coffee, tea, or a glass of cold milk. They also make a wonderful addition to a dessert table or as a sweet gift for friends and family. In Argentina, they are often enjoyed as an afternoon snack (merienda).
Variations
- Chocolate-Coated: Dip the assembled alfajores in melted dark chocolate instead of rolling in coconut. Let them set on a parchment-lined baking sheet.
- Lemon Glaze: Skip the coconut and drizzle a simple lemon glaze (powdered sugar mixed with lemon juice) over the top for a citrusy twist.
- Different Fillings: While dulce de leche is classic, you can also fill alfajores with raspberry jam, chocolate ganache, or a mixture of dulce de leche and chopped nuts.
- Gluten-Free: Use a gluten-free all-purpose flour blend in place of the regular flour. The cornstarch already helps, so the texture will still be quite tender.
Storage and Reheating
Store assembled alfajores in an airtight container at room temperature for up to 5 days. They actually get better after a day or two as the cookies soften slightly from the filling. You can also freeze unassembled cookies for up to 3 months; just bake, cool, and freeze in a single layer, then thaw at room temperature and fill when ready to serve. Do not refrigerate assembled alfajores, as the cookies can dry out. There is no need to reheat alfajores; they are meant to be enjoyed at room temperature.
Frequently Asked Questions
Can I use sweetened condensed milk instead of dulce de leche? No, dulce de leche is made by slowly caramelizing sweetened condensed milk, which gives it a thick, spreadable consistency and a deep caramel flavor. Using straight sweetened condensed milk will be too runny and won’t hold the cookies together properly.
Why are my cookies too dry or crumbly? This can happen if you add too much flour or overbake the cookies. Make sure to measure your flour correctly (spoon and level) and keep a close eye on the baking time. The cookies should be just set, not browned.
Can I make the dough ahead of time? Yes, you can make the dough and refrigerate it for up to 3 days or freeze it for up to 3 months. Just let it soften slightly before rolling.
What if I don’t have a cookie cutter? You can use a small glass or a shot glass to cut the circles. Just make sure the rim is thin enough to cut through the dough.
How do I make homemade dulce de leche? The easiest method is to place an unopened can of sweetened condensed milk in a slow cooker, cover it with water, and cook on low for 8 hours. Let it cool completely before opening. Never leave the slow cooker unattended, and always make sure the can is fully submerged.
Can I reduce the sugar? The sugar is needed for the texture of the cookies, and the filling is quite sweet. If you prefer less sweetness, use a less sweet dulce de leche or use a thin layer of filling.
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