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5.0 from 3 votes

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
  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.