Easy Alfajores
User Reviews
5
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Prep Time
30 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
20 Alfajores
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Calories
274 kcal
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Course
Dessert
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Cuisine
South American
Easy Alfajores
Description
Easy Alfajores cookies start with sifting cornstarch, baking powder, and flour to create a smooth dry base. Butter, salt, and powdered sugar are creamed together until light and creamy, then mixed with vanilla extracts and optional lemon zest to add brightness. Egg yolks are gradually incorporated, followed by the sifted dry ingredients until a soft dough forms without overmixing to avoid toughness.
The dough is chilled for at least an hour, then rolled and cut into rounds for baking. Once cooled, the cookies are sandwiched with dulce de leche filling and rolled in unsweetened shredded coconut for a traditional finish. These cookies have a tender crumb and subtle vanilla flavor complemented by rich, sweet filling.
Alfajores are typically stored at room temperature in airtight containers for up to a week but can also be refrigerated or frozen with some texture changes. They can be gently warmed before serving to soften the dulce de leche or enjoyed at room temperature as a treat with coffee or tea.
Alfajores dough can be refrigerated up to 3 days or frozen up to 1 month before baking.Baked and assembled cookies keep well airtight at room temperature for a few days or refrigerated for up to 5 days.For storage in humid climates, refrigeration is recommended to maintain freshness though it may firm the texture.Reheat gently in a low oven or microwave briefly to soften filling when desired.When freezing dough, thaw in refrigerator for about 1 hour before using and add extra baking time if baking from frozen.
Ingredients
For the Alfajores:
- 100 gr. all-purpose flour
- 400 gr. corn starch
- 15 gr. baking powder
- 150 gr. unsalted butter room temperature
- 150 gr. powdered sugar
- 9 large egg room temperature, yolk
- 1 tablespoon vanilla extract pure
- 1 tablespoon vanilla extract clear or pure
- ¼ teaspoon kosher salt
- lemon optional, zest of 1
For the filling:
- (2) .4 oz/ 380g dulce de leche canned, used La Lechera brand
- 100 g unsweetened shredded coconut used Bob's Red Mill Brand
Instructions
- In a medium bowl, sift the cornstarch, baking powder, and flour; set aside. In a stand mixer bowl fitted with a paddle attachment, cream the unsalted butter, salt, and confectioners' sugar at medium-high speed until light, smooth and creamy for about 3 minutes. Beat in pure vanilla extract and clear vanilla; you can also add the optional lemon zest at this step.
- Beat in the egg yolks one at a time, and mix briefly to incorporate until smooth, scraping down the sides of the bowl with a rubber spatula, as needed.
- Reduce the mixer speed to medium-low and gradually beat the flour mixture until the dough comes together; do not over-mix, or the cookies will turn out tough.
- Form the dough into two disks, wrap tightly in plastic wrap and refrigerate until firm, about 1 hour. (If you don't want to bake the alfajores right away, you can wrap the cookie dough in plastic wrap, store it in an airtight container and refrigerate it for up to three days, or freeze it for up to one month).
- Position racks in the upper and lower thirds of the oven and preheat to 350°F. Line 2 baking sheets with parchment paper; set aside.
- Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. Sandwich 1 disk of dough between 2 sheets of parchment and roll the dough ¼ inch thick.
- Cut out rounds using a 2 ½-inch cookie or biscuit cutter and put them on the prepared baking sheets about 1 inch apart (about 12 cookies per sheet). Repeat with the second disk of dough. (If the dough becomes too warm at any point, put it back into the fridge for a few minutes. Then, re-roll the remaining scraps and repeat the process).
- Bake the alfajores, rotating the baking sheets halfway through, until set, and the underside of the alfajores appears lightly golden brown but has not taken on any color on top, 9 to 10 minutes. Let the alfajores cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 3 days.
How to Assemble the Alfajores
- Scoop the Dulce de Leche in a piping bag fitted with a plain tip. Pipe a generous amount of Dulce de Leche on one-half of the cookies and use the remaining cookies to top them, creating a sandwich by pressing gently until the caramel filling reaches the edges; you could use a butter knife if you prefer.
- Roll the edges in unsweetened shredded coconut. Alternatively, you can dust them with powdered sugar or dip them in melted chocolate. Then, enjoy the Alfajores with a cup of cold milk!
Notes
- Cookie dough can be stored refrigerated for up to 3 days or frozen for up to 1 month before baking.
- Baked alfajores keep in airtight containers at room temperature for up to a week, or refrigerated up to 5 days.
- In humid environments, refrigerate the cookies to preserve freshness; expect slight texture changes.
- To serve warm, gently reheat alfajores in a low oven or briefly in the microwave.
- If baking dough frozen, thaw in refrigerator about 1 hour and extend bake time by 1–2 minutes as needed.
User Reviews
Overall Rating
5
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