Alfajores (Argentinian Dulce de Leche Cookies)
User Reviews
4.1
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Prep Time
1 hr 30 mins
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Cook Time
12 mins
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Total Time
1 hr 42 mins
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Servings
6 people
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Course
Dessert
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Cuisine
Argentinian
Alfajores (Argentinian Dulce de Leche Cookies)
Description
The Alfajores dough combines butter, sugar, egg yolk, fresh lemon zest, and brandy creamed together, then mixed with a dry blend of cornstarch, flour, and baking powder to achieve a crumbly, tender dough. After chilling to develop flavor and firm the dough, it is rolled and cut into uniform rounds around 1 ¾ inches wide. The circles bake at 350°F until set but not browned, preserving a soft texture.
Once cooled, two cookies are sandwiched with a generous amount of dulce de leche, a luscious caramel spread typically made by slowly simmering sweetened condensed milk until golden and thick. This filling adds moistness and a rich, sweet flavor that pairs perfectly with the lightly zesty, crumbly cookie exterior.
Alfajores are enjoyed as a special dessert or snack and can be stored refrigerated for up to a week. Any extra dulce de leche can also be used as a topping or filling for other desserts. This recipe captures the balance of soft cookie and creamy caramel that defines classic Argentinian alfajores.
Ingredients
- 3 Tbsp butter unsalted
- 2 Tbsp sugar
- 1 egg yolk
- 1/8 tsp lemon fresh, zest
- ½ Tbsp brandy
- ½ c cornstarch
- ¼ c+ 2 Tbsp all-purpose flour unbleached
- ½ tsp baking powder
- 8 oz dulce de leche
Instructions
- In a medium bowl, cream butter and sugar with an electric hand mixer. Add the egg yolk, lemon zest, and brandy. Beat until smooth and fluffy.
- In a separate bowl, mix cornstarch, flour, and baking powder. Sift the dry mixture into the butter mixture and beat over low speed until the mixture looks like even, wet crumbs.
- Using your hands, knead the mixture just until it forms a dough that will hold together. Shape the dough into a ball and wrap it in plastic wrap. Place the dough in the refrigerator for at least one hour, up to 3 days, to let the flavor develop.
- When you are ready to bake your cookies, preheat your oven to 350F.
- Roll the dough ¼ inch thick and cut it into circles using a 1 ¾ inch cookie cutter (or the mouth of a shot glass), Re-roll any dough scraps and cut additional cookies. You should have 24 cookie dough rounds. Place the cut dough onto a baking sheet, ½ inch apart.
- Bake the cookies for 12-13 minutes, until they are firm, but just before they start to turn a light golden brown. (These cookies are traditionally white.)
- When the cookies are done, remove them from the oven and let them cool for about 1 minute on the baking sheet. Then, transfer the cookies to a wire rack to cool completely.
- When the cookies cool to room temperature, place roughly 1 tsp of Dulce de Leche on one cookie and top it with a second cookie. Press down gently and evenly, so that the cookies do not crumble.
- (If desired, sprinkle the cookies with powdered sugar or dried coconut.)
- Enjoy the cookies immediately to really appreciate the crisp and creamy texture contrast, or store for up to 1 week in an air-tight container for the cookies to absorb some flavor and moisture from the Dulce de Leche.
Notes
- Homemade dulce de leche is made by gently boiling a sealed can of sweetened condensed milk submerged in water for 2 to 3 hours, producing a caramelized spread.
- Cool cans completely before opening to avoid burns and ensure safety.
- Store leftover dulce de leche refrigerated for 1-2 weeks; it can enhance ice cream, cakes, or other desserts.
User Reviews
Overall Rating
4.1
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