BEST Argentinian Alfajores
User Reviews
5
8 reviews
Excellent
-
Prep Time
32 mins
-
Cook Time
8 mins
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Total Time
40 mins
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Servings
15 sandwich cookies
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Calories
168 kcal
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Course
Dessert
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Cuisine
Argentinian
BEST Argentinian Alfajores
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These Argentinian Alfajores are soft, mildly sweet, and crumbly sandwich cookies filled with dulce de leche. They melt in your mouth and can be enjoyed all year round!
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Ingredients
- 4 egg yolk
- ¼ cup granulated sugar
- ⅔ cup butter European butter is tastier and has more dairy and fat than water, making it ideal for this recipe, unsalted
- 2 cups cornstarch or 1 cup of cornstarch and ½ cup of all-purpose flour (they will be less crumbly yet not so melt-in-your-mouth)
- 4 teaspoon baking powder
- ½ teaspoon vanilla extract pure
- 1 teaspoon lemon zest
- ½ teaspoon brandy or cognac (optional)
- 14 oz dulce de leche canned
- desiccated coconut or unsweetened coconut flakes (optional)
- confectioners sugar to dust the tops
Instructions
- Preheat oven at 350 degrees F (180 C). Line a baking sheet with parchment paper and reserve.
- In the bowl of a mixer, beat the egg yolks with the sugar at medium speed for about 2-3 minutes or until the mixture is pale. Beat the butter until homogeneous.
- Add half of the cornstarch, then the baking powder, and the other half of the cornstarch, mixing with a spatula after each addition. Stir in the vanilla and lemon zest.
- Using your hands, knead the dough on a surface lined with parchment paper just until it is no longer sticky. I prefer to not flour the surface because it will absorb the flour, making the dough dry. If the dough becomes dry either way, stir in about 1 or 2 tablespoon of milk.
- Roll out the dough in a thin layer (about ⅛-inch thick) and cut out discs using a cookie cutter (about 2 ¼-inch diameter). Re-roll the leftover dough and repeat the process.
- Using a metal spatula, gently transfer them to the prepared baking sheet, keeping them about 1-inch apart.
- Bake for about 8 minutes or until set and lightly brown on the bottom edges. Let them cool before filling with the dulce de leche.
- To fill them, either pipe the dulce de leche over half of the cookies or spread it on with the back of a teaspoon. The first option will be less messy and will avoid breakage. Then use the remaining half of the cookies to top the filling (sandwich), applying gentle pressure on the center using your full, flat hand instead of pressing down on the edges.
- If you prefer (optional), roll the sandwich cookies in shredded coconut to make the coconut stick on and cover the dulce de leche around the rims. Sift confectioner’s sugar on top of the Argentinian alfajores and enjoy!
Notes
- Make Ahead Alfajores Recipe
- Make cookie dough, wrap very tightly with plastic wrap, and chill in the fridge for up to 3-5 days. Or, freeze cookie dough wrapped in plastic wrap and placed into a freezer bag for up to 3 months. This is one of those easy freezer meals!
- How to Store Argentinian Alfajores
- Let cookies cool completely before adding the filling. The baked Argentinian alfajores keep well in airtight containers for up to 7 days. Be aware that dulce de leche will transfer moisture to the cornstarch cookies, softening them after a while. But they are still good!
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
20g
(7%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Cholesterol
74mg
(25%)
Sodium
6mg
(0%)
Potassium
142mg
(3%)
Sugar
3g
(6%)
Vitamin A
321IU
(6%)
Calcium
66mg
(7%)
Nutrition Facts
Serving: 15sandwich cookies
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 74mg | 25% |
| Sodium | 6mg | 0% |
| Potassium | 142mg | 3% |
| Sugar | 3g | 6% |
| Vitamin A | 321IU | 6% |
| Calcium | 66mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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