Alfajores are delicate sandwich cookies found across Latin America, typically made with two soft, crumbly shortbread-like cookies sandwiching a layer of dulce de leche, often rolled in shredded coconut or dipped in chocolate. This tier list ranks ten popular versions—from the classic Argentine to the French-inspired “alfajor de maicena”—by ease of preparation, texture, and flavor payoff, so you can decide which one deserves your baking time. Each entry includes realistic quantities and steps, so you can actually make the top-tier winners at home.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 cup (120 g) cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- 1 tbsp brandy or rum (optional)
- 1/4 cup (60 ml) milk, if needed
- 1 1/2 cups (450 g) dulce de leche
- 1 cup (80 g) unsweetened shredded coconut, for rolling
- 1/2 cup (85 g) dark chocolate, melted (for chocolate version)
Instructions
- In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 2 minutes. Add egg yolks, vanilla, and brandy if using; beat until combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low until a soft dough forms. If the dough seems too dry, add milk 1 tablespoon at a time until it comes together. Do not overmix.
- Shape the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the dough to 1/4-inch (6 mm) thickness. Cut into 2-inch (5 cm) rounds. Re-roll scraps once.
- Place rounds 1 inch apart on prepared sheets. Bake for 10–12 minutes, until edges are just barely golden. The cookies should not brown.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Spread about 1 tablespoon (15 g) of dulce de leche on the flat side of one cookie, then top with another cookie to form a sandwich. Gently press so the filling reaches the edges.
- Roll the sides of each sandwich in shredded coconut to coat. For chocolate version, dip the assembled cookies in melted chocolate and place on parchment until set.
- Let the alfajores rest at room temperature for at least 1 hour before serving to allow the cookies to soften slightly from the filling.
Tips
- Dough handling: The dough is very tender and can crack. If it becomes too sticky, chill it again. If it cracks, press it back together with your fingers.
- Dulce de leche consistency: Use a thick, spreadable dulce de leche. If it’s too runny, simmer it in a saucepan over low heat for 5–10 minutes to thicken, then cool before using.
- Substitutions: For a gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking flour blend; add 1/4 tsp xanthan gum if your blend doesn’t include it. The texture will be slightly more crumbly.
- Common mistake: Overbaking makes the cookies dry and hard. Pull them out when the edges are just set, not golden.
Serving Suggestions
Serve alfajores as an afternoon treat with coffee, tea, or a glass of cold milk. They also work beautifully on a dessert platter alongside fresh fruit and a drizzle of extra dulce de leche. For a festive touch, dust with powdered sugar or add a pinch of sea salt on top of the chocolate-dipped version.
Variations
- Classic Argentine: Use all-purpose flour only (omit cornstarch) for a firmer cookie, and roll in shredded coconut.
- Chocolate alfajor: Replace 1/4 cup (30 g) of the flour with unsweetened cocoa powder, and dip the finished cookies in dark chocolate.
- French “maicena”: Increase cornstarch to 1 1/2 cups (180 g) and decrease flour to 1/2 cup (60 g) for a more melt-in-your-mouth texture.
- Spiced version: Add 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg to the dry ingredients for a warm, holiday twist.
- Vegan: Use cold vegan butter and replace egg yolks with 2 tbsp aquafaba (chickpea brine). The dough will be softer; chill for 2 hours before rolling.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 3 days; they actually improve after a day as the cookies soften from the filling. For longer storage, freeze unfilled cookies for up to 3 months, then thaw and fill as needed. Filled alfajores can be refrigerated for up to 5 days, but bring them to room temperature before serving. Do not reheat alfajores—they are meant to be eaten at room temperature, and reheating will melt the filling and dry out the cookies.
Frequently Asked Questions
Can I use store-bought dulce de leche? Yes, high-quality store-bought dulce de leche works perfectly. If you can’t find it, you can make a quick version by simmering a can of sweetened condensed milk (unopened) in water for 3 hours—but do not let the water run dry. Cool completely before opening.
Why are my cookies too dry? Overmixing the dough or adding too much flour is the usual culprit. Measure flour by spooning it into the cup and leveling off. Also, don’t skip the chilling step—it hydrates the dough and prevents spreading.
Can I make the dough ahead of time? Absolutely. The dough can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw in the refrigerator overnight before rolling.
How do I get a perfect round shape? Use a sharp cookie cutter and dip it in flour before each cut. If the edges are ragged, smooth them with your finger before baking.
Can I make mini alfajores? Yes, use a 1-inch (2.5 cm) cutter and reduce baking time to 7–8 minutes. You’ll get about 24 mini sandwiches.
Why do my alfajores crack when I bite into them? That’s normal for cornstarch-based cookies—they are meant to be crumbly. To reduce cracking, make sure the cookies are completely cool before filling, and use a thick dulce de leche so it doesn’t soak in too much.
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