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5.0 from 21 votes

Alfajorcitos de Guayaba

These tender, buttery Alfajorcitos de Guayaba, filled with rich guava, are absolutely delicious!

Prep Time
15 mins
Cook Time
15 mins
Total Time
32 mins
Servings: 37
Calories: 40 kcal
Course: Dessert
Cuisine: Paraguayan

Ingredients

  • 62 grams all-purpose flour
  • 100 grams cornstarch
  • 42 grams granulated sugar
  • 100 grams unsalted butter , softened but still firm to the touch
  • ¼ teaspoon pure vanilla extract
  • 200 g Granulated sugar for coating (use as needed)
  • 120 grams guava paste for filling

Instructions

    Cup of Yum
  1. Preheat the oven to 325°F (165°C) and set the oven rack in the center position. Line a baking sheet with parchment paper; set aside.
  2. In a food processor, pulse the cornstarch, flour, and sugar until combined. Add the butter and vanilla, then pulse briefly until the mixture looks crumbly.
  3. Transfer the crumbly mixture to a large bowl. Press the dough with your hands a few times until it comes together. Avoid kneading the dough.
  4. Roll the dough into thin ropes about a finger's width and cut them into small pieces.
  5. Roll each piece into a small ball and place them on the prepared baking sheet.
  6. Bake the cookies for about 17 minutes or until they are lightly golden on the bottom. The tops should remain pale.
  7. While the cookies are baking, chop the firm guava paste and place it in a pan with a small amount of water. Heat over low heat, stirring occasionally, until the guava paste melts and becomes smooth. Add a little more water if needed to reach a spreadable consistency.
  8. Once the cookies are baked and cooled slightly, pipe or spoon a small amount of the melted guava onto the flat side of one cookie and press another cookie on top to form a sandwich.
  9. Let the Alfajorcitos de Guayaba cool completely before rolling them in granulated sugar for a final coating. Once coated, they are ready to serve. Be sure to let them cool thoroughly before storing.

Notes

  • Storage, Make Ahead, & Freezing
  • Storage, Make Ahead, & Freezing
  • Storage: Store cookies layered between sheets of parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
  • Make Ahead: Prepare the dough a day in advance and store it wrapped in the fridge. Bake cookies up to 3 days ahead. Store, unfilled, in an airtight container until needed. Once filled, cookies are best eaten on the same day or stored in the refrigerator for up to 7 days.
  • Freezing: Freeze uncooked dough discs tightly wrapped and in an airtight container for up to 3 months. Defrost overnight in the fridge. Freeze-baked, unfilled cookies in an airtight container for up to 1 month. Defrost at room temperature, then fill as directed in the recipe.
  • Storage: Store cookies layered between sheets of parchment paper in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 10 days.
  • Make Ahead: Prepare the dough a day in advance and store it wrapped in the fridge. Bake cookies up to 3 days ahead. Store, unfilled, in an airtight container until needed. Once filled, cookies are best eaten on the same day or stored in the refrigerator for up to 7 days.
  • Freezing: Freeze uncooked dough discs tightly wrapped and in an airtight container for up to 3 months. Defrost overnight in the fridge. Freeze-baked, unfilled cookies in an airtight container for up to 1 month. Defrost at room temperature, then fill as directed in the recipe.