Alfajores Recipe
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Additional Time
1 hr
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Total Time
1 hr 40 mins
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Servings
12 sandwich cookies
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Calories
363 kcal
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Course
Baked Goods
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Cuisine
American
Alfajores Recipe
Description
This Alfajores recipe combines cornstarch and all-purpose flour with softened butter, sugar, egg yolks, and vanilla to create a tender, crumbly dough. The dough is chilled, rolled thin, and cut into rounds, then baked until the edges just turn golden. After cooling, the cookies are sandwiched with a generous amount of dulce de leche filling, and optionally coated around the edges with shredded unsweetened coconut to add texture and flavor.
The resulting cookies are delicate and melt in the mouth with a subtle sweetness from the buttery dough balanced by the rich, caramelized dulce de leche. The texture is soft and crumbly rather than crisp, making them a classic treat often enjoyed with tea or coffee.
These cookies require gentle handling due to their soft texture but reward with a rich and satisfying flavor profile typical of traditional alfajores.
Ingredients
- 1 1/4 cup cornstarch
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butter room temperature, unsalted
- 2/3 cup granulated sugar white
- 3 egg yolk
- 1 teaspoon vanilla
- 1 cup dulce de leche
- 1/3 cup coconut shredded, unsweetened
Instructions
- Whisk together the flour, cornstarch, salt, and baking powder in a large bowl and set aside.
- Add butter and sugar to a large bowl and beat at medium speed using an electric hand mixer for about 3 minutes or until light and fluffy.
- Add the egg yolks and vanilla extract and mix until combined. Scrape the sides and bottom of the bowl down once.
- Add in the dry ingredients and mix at low speed until just combined. Scrape the sides and bottom of the bowl down once.
- Flatten the dough into two disks, wrap each one well with plastic wrap, and chill for about an hour.
- Preheat oven to 350 degrees F.
- Let the dough stand for 10 minutes at room temperature. Then, roll it out on a lightly floured surface to between 1/4 and 1/8 inch thickness.
- Cut the dough using a round cookie cutter and transfer to parchment-lined baking sheets. Re-roll any excess dough and repeat.
- Bake the cookies for about 8-10 minutes, rotating the pan halfway through. The sides should be lightly golden. Allow the cookies to cool on the baking sheet before assembling.
- Once cooled, add a dollop of dulce de leche onto the back of a cookie and sandwich it with the bottom of another cookie. Roll in shredded coconut and repeat with the remaining cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sandwich cookies
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Calories | 363kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 79mg | 26% |
| Sodium | 155mg | 6% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 440IU | 9% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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