Alfajores are the beloved sandwich cookies of Argentina, consisting of two delicate, melt-in-your-mouth shortbread-like cookies filled with rich dulce de leche and often rolled in shredded coconut. This recipe uses cornstarch to create that signature crumbly, tender texture that contrasts perfectly with the creamy, caramel-like filling. The dough is simple to work with, and the results are far superior to any store-bought version, making them a special treat for any occasion.
Ingredients
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ cups (190 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 teaspoon brandy or rum (optional, but traditional)
- 1 cup (300 g) dulce de leche (store-bought or homemade)
- 1 cup (80 g) unsweetened shredded coconut, for rolling
Instructions
- In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar with an electric mixer on medium speed 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 ingredients, mixing on low speed until a soft dough forms. The dough will be crumbly but should come together when pressed. If it seems too dry, add 1–2 teaspoons of milk.
- Turn the dough out onto a lightly floured surface and knead gently just until it forms a smooth ball. Do not overwork. Flatten into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- On a lightly floured surface, roll the chilled dough to about ¼-inch (6 mm) thickness. Use a 2-inch (5 cm) round cookie cutter to cut out circles. Re-roll scraps once and cut again.
- Place the cookies on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart. Bake for 10–12 minutes, or until the edges are just barely golden. The cookies should not brown much.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cool, spread about 1 teaspoon of dulce de leche on the flat side of one cookie. Top with a second cookie, flat side down, to form a sandwich. Gently press together so the filling reaches the edges.
- Roll the edges of each alfajor in the shredded coconut to coat the exposed dulce de leche. Repeat with all cookies.
- For the best texture, let the assembled alfajores rest in an airtight container at room temperature for at least 1 hour before serving. This allows the cookies to soften slightly.
Tips
- Do not overbake: The cookies should remain pale; any browning will make them crisp rather than tender. Start checking at 10 minutes.
- Chill the dough well: Chilling is essential for easy rolling and cutting. If the dough becomes too soft, pop it back in the fridge for 15 minutes.
- Use good dulce de leche: The filling is the star. If you can’t find it, you can make it by simmering a can of sweetened condensed milk (unopened) in water for 3 hours, but be careful to keep it submerged. Or use a store-bought version.
- Substitution for cornstarch: If you don’t have cornstarch, you can use potato starch or tapioca starch, but the texture will be slightly different. Do not substitute all-purpose flour for the cornstarch.
Serving Suggestions
Alfajores are traditionally served as a sweet snack with coffee or tea, especially in the afternoon. They also make a wonderful dessert for parties and holidays. Serve them on a platter with a dusting of powdered sugar or extra coconut on top. For a decadent twist, dip half of each alfajor in melted dark chocolate and let it set before serving.
Variations
- Chocolate Alfajores: Replace ¼ cup (30 g) of the all-purpose flour with unsweetened cocoa powder for a chocolate version.
- Lemon Glaze: Instead of coconut, dip the edges in a simple lemon glaze made with powdered sugar and lemon juice.
- Nutty Alfajores: Roll the edges in finely chopped toasted almonds or peanuts instead of coconut.
- Filled with Chocolate: Use a chocolate-hazelnut spread or a ganache instead of dulce de leche for a different flavor.
Storage and Reheating
Store alfajores in an airtight container at room temperature for up to 5 days. They actually improve after a day as the cookies soften from the moisture in the dulce de leche. You can also freeze the unfilled cookies for up to 3 months; thaw at room temperature and fill when ready. Do not refrigerate assembled alfajores, as the cookies will become too hard. Reheating is not recommended; they are meant to be enjoyed at room temperature.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, the dough can be made and refrigerated for up to 2 days. Just wrap it tightly in plastic wrap. You can also freeze the dough for up to 3 months; thaw overnight in the fridge before rolling.
Why are my cookies spreading too much? This usually happens if the dough is too warm or the butter is too soft. Make sure to chill the dough thoroughly and work quickly. Also, be sure to measure the flour and cornstarch correctly; too little flour can cause spreading.
Can I use salted butter? Yes, but reduce the added salt to a pinch. Salted butter can vary in salt content, so it’s safer to use unsalted if you have it.
What if I don’t have a cookie cutter? You can use a small glass or a shot glass to cut the circles. The size is not critical, just make sure they are uniform so they match up for sandwiching.
How do I make dulce de leche at home safely? The safest method is to pour a can of sweetened condensed milk into a glass pie dish, cover with foil, and place in a water bath in a 425°F (220°C) oven for 1.5–2 hours, whisking occasionally until thick and caramel-colored. Let cool before using. This avoids the risk of an unopened can exploding.
Can I make these gluten-free? Yes, you can substitute a 1:1 gluten-free all-purpose flour blend for the regular flour. The cornstarch is already gluten-free. The texture may be slightly more delicate, so handle gently.
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