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5.0 from 12 votes

BEST Argentinian Alfajores

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!

Prep Time
32 mins
Cook Time
32 mins
Total Time
40 mins
Servings: 15 sandwich cookies
Calories: 168 kcal
Course: Dessert
Cuisine: Argentinian

Ingredients

  • 4 egg yolks
  • ¼ cup granulated sugar
  • ⅔ cup unsalted butter European butter is tastier and has more dairy and fat than water, making it ideal for this recipe
  • 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 pure vanilla extract
  • 1 teaspoon lemon zest
  • ½ teaspoon brandy or cognac (optional)
  • 14 oz can dulce de leche
  • desiccated coconut or unsweetened coconut flakes (optional)
  • Confectionary sugar to dust the tops

Instructions

    Cup of Yum
  1. Preheat oven at 350 degrees F (180 C). Line a baking sheet with parchment paper and reserve.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Using a metal spatula, gently transfer them to the prepared baking sheet, keeping them about 1-inch apart.
  7. 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.
  8. 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.
  9. 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

Calories 168kcal (8%) Carbohydrates 20g (7%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 6g (30%) Cholesterol 74mg (25%) Sodium 6mg (0%) Potassium 142mg (4%) Sugar 3g (6%) Vitamin A 321IU (6%) Calcium 66mg (7%)

Nutrition Facts

Serving: 15sandwich cookies

Amount Per Serving

Calories 168

% 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.