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Alfajores

Popular throughout Latin America and Spain, alfajores are shortbread-like sandwich cookies filled with dulce de leche, and rolled in grated coconut.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
3 hrs
Total Time
37 mins
Servings: 18 alfajores
Calories: 261 kcal
Course: Dessert
Cuisine: South American , Spanish , Venezuelan

Ingredients

  • 1¼ cup wheat flour
  • 2¼ cups cornstarch
  • 1 cup margarine (or butter), at room temperature
  • 1 cup icing sugar
  • 3 egg yolks
  • 1 teaspoon vanilla extract
  • 1 tablespoon cognac , or rum (optional)
  • 2 teaspoons baking powder
  • 14 oz dulce de Leche (milk jam)
  • 1¼ cup grated coconut
Equipment
  • Stand mixer
  • Rolling pin
  • Cookie cutter , 1½ inches (3 to 4 cm) in diameter
  • Cooling rack

Instructions

    Cup of Yum
  1. Sift together the flour, cornstarch and baking powder, and set aside.
  2. In the bowl of a stand mixer, using the flat beater, beat the margarine or butter and icing sugar until a smooth cream is formed.
  3. Add the egg yolks and continue beating, then add the vanilla extract and beat for 1 minute.
  4. At medium speed, gradually add the flour mixture until a smooth thick dough is formed.
  5. Cover with cling film and let rest for at least 3 hours in the refrigerator.
  6. Preheat the oven to 350 F (180 ° C).
  7. Roll out the dough to a thickness of about ¼ inch (5 mm).
  8. Using a cookie cutter, cut circles of 1½ inches (3 to 4 cm) in diameter and place onto a baking sheet lined with parchment paper.
  9. Repeat with the rest of the dough.
  10. Bake for 5 to 7 minutes, or until lightly browned. The alfajores should be pale and tender (if they are left to brown for a long time, they will be crispy).
  11. Place onto a cooling rack and allow to cool completely.
Assembly
    Cup of Yum
  1. Spread dulce de leche over the base of one of the cookies, and place another on top to form a sandwich.
  2. Repeat for the rest of the cookies.
  3. Roll the edges of the alfajores in grated coconut.