4.4 from 51 votes
Alfajores
Alfajores are delicate round cookies made from a tender dough combining flour, powdered sugar, cornstarch, and butter, filled with a rich dulce de leche center. They are traditionally finished by rolling the edges in shredded coconut and dusting the tops with powdered sugar, delivering a soft, melt-in-your-mouth texture complemented by the caramel-like filling. These cookies require gentle handling to maintain their fragile, crumbly nature.
Prep Time
30 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 45 mins
Servings:
18
sandwich cookies
Calories:
244 kcal
Course:
Snacks
Cuisine:
South American
Ingredients
- 1¾ cups all-purpose flour plus extra for dusting work surface
- ½ cup powdered sugar
- ½ cup cornstarch
- ¼ teaspoon salt
- 1 cup butter chilled and cubed, unsalted
- 1 egg yolk
- 2 teaspoons vanilla extract
- dulce de leche chilled
- powdered sugar for dusting
- coconut for rolling, shredded
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl, sift together the flour, powdered sugar, and cornstarch; set aside.
- Using an electric mixer on medium speed, beat the butter until light and fluffy, about 2 minutes.
- Add the egg yolk, vanilla extract, and salt, and mix until combined and smooth, scraping the sides of the bowl as needed.
- Reduce the mixer speed to low and gradually add the flour mixture, mixing until the dough just comes together. This may take a few minutes, as the mixture will go from looking sandy to seeing small clumps, and then it will eventually come together into a dough.
- Separate the dough in half and work with one piece at a time. Roll the dough ¼-inch thick on a well-floured surface. Using a plain round or fluted round 2-inch cutter, cut out the cookies and place them on the prepared baking sheets, leaving at least 1 inch of space between cookies. Reroll any scraps and continue cutting rounds.
- Bake until slightly firm and set, 11 to 14 minutes. Allow to rest for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Assemble the Alfajores: Spread about 1½ teaspoons of dulce de leche on the bottom of half of the cookies, then top with the remaining cookies. Dust with powdered sugar before serving. You can also roll the sides in shredded coconut, if desired.
Cup of Yum
Notes
- Use a plain or fluted 2-inch round cutter to shape the cookies evenly.
- Dulce de leche can be bought or homemade; it stores well refrigerated for several weeks.
- Roll edges in shredded coconut, chopped nuts, or sprinkles for texture variety.
- Make cookies up to 3 days ahead and store refrigerated in an airtight container.
- Freeze assembled cookies for up to 2 months in an airtight container; note that texture may soften over time.
Nutrition Information
Calories
244kcal
(12%)
Carbohydrates
23g
(8%)
Protein
3g
(6%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Cholesterol
40mg
(13%)
Sodium
3mg
(0%)
Potassium
34mg
(1%)
Sugar
1g
(2%)
Vitamin A
475IU
(10%)
Calcium
9mg
(1%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 18 sandwich cookies
Amount Per Serving
Calories 244
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 40mg | 13% |
| Sodium | 3mg | 0% |
| Potassium | 34mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 475IU | 10% |
| Calcium | 9mg | 1% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.