Alfajores Recipe
South American · Dessert · 45 min total
Alfajores are delicate South American cookies made from cornstarch and flour, sandwiched with dulce de leche, and often coated in coconut or chocolate. This recipe yields classic, melt-in-your-mouth cookies perfect for tea time.
30
min prep
min prep
15
min cook
min cook
24
servings
servings
150
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups cornstarch
- 1 cup all-purpose flour
- 1/2 cup powdered sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon brandy or milk
- 1 cup dulce de leche
- 1/2 cup shredded coconut (optional)
Instructions
- In a medium bowl, whisk together cornstarch, flour, powdered sugar, baking powder, baking soda, and salt.
- In a large bowl, beat butter with an electric mixer until creamy. Add egg yolks, vanilla, and brandy; beat until combined.
- Gradually add dry ingredients to butter mixture, mixing on low until a soft dough forms. Wrap dough in plastic and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll dough to 1/4-inch thickness. Cut into 1.5-inch rounds. Place on prepared baking sheets 1 inch apart.
- Bake for 10-12 minutes, until edges are lightly golden. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Spread about 1 teaspoon dulce de leche on the flat side of one cookie, then sandwich with another cookie. Repeat with remaining cookies.
- Optional: Roll edges of sandwiched cookies in shredded coconut. Store in an airtight container.
Tips
- For a chocolate version, substitute 2 tablespoons of flour with cocoa powder.
- Alfajores can be stored at room temperature for up to 5 days, or frozen for up to 1 month.
- If dulce de leche is too thick, warm slightly to spread easily.
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