Dessert

Alfajores

Name: Alfajores
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 42 min
Yield: 12 servings
Cuisine: argentinian
Ingredients: 1.25 cup all-purpose flour; 0.75 cup cornstarch; 1 tsp baking powder; 0.5 tsp baking soda; 1.5 cup unsalted butter softened; 0.75 cup granulated sugar; 3 pcs egg yolk; 1 tsp vanilla extract; 1 tsp lemon zest; 1 cup dulce de leche; 0.5 cup shredded coconut

Alfajores are delicate South American sandwich cookies, typically filled with dulce de leche. These buttery shortbread-like cookies are made with cornstarch, giving them a melt-in-your-mouth texture. They are often rolled in shredded coconut for an extra layer of flavor and appearance.

An original recipe by Forkin

Total time: 1 hr 42 min
Serves: 12
Difficulty: Medium
Per serving: 448 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

cookies

1.25 cupall-purpose flour
0.75 cupcornstarch
1 tspbaking powder
0.5 tspbaking soda
1.5 cupunsalted butter, softened
0.75 cupgranulated sugar
3 pcsegg yolk
1 tspvanilla extract
1 tsplemon zest

filling

1 cupdulce de leche

garnish

0.5 cupshredded coconut

Equipment

rolling pin · plastic wrap · spatula · baking sheet · wire rack · parchment paper · electric mixer · mixing bowls · cookie cutter

The method

Step by step

1
Whisk together the all-purpose flour, cornstarch, baking powder, and baking soda in a medium bowl; set aside.
About 2 min
2
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy.
About 5 min
3
Beat in the egg yolks one at a time, then mix in the vanilla extract and lemon zest.
About 2 min
4
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
About 3 min
Cook’s note: Be careful not to overmix the dough.
5
Gather the dough into a ball, flatten it slightly, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
About 30 min
Cook’s note: Chilling the dough makes it easier to roll and prevents the cookies from spreading too much.
6
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
About 10 min
7
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
About 3 min
8
Cut out circles using a 1 1/2 to 2-inch round cookie cutter and place them on the prepared baking sheet.
About 5 min
Cook’s note: You can re-roll dough scraps once or twice.
9
Bake for 10-12 minutes, or until the edges are lightly golden, but the centers are still pale.
About 12 min
Cook’s note: Do not overbake them; they should remain soft.
10
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
About 15 min
11
Once cool, spread a generous amount of dulce de leche on the flat side of one cookie.
About 5 min
12
Top with another cookie to form a sandwich.
13
Roll the edges of the filled alfajores in shredded coconut.
About 5 min

Per serving

Nutrition

38%Score

Calories: 448.1kcal
Protein: 3.3g
Carbs: 46.2g
Fat: 28.4g
Fibre: 1g
Sugar: 27.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store alfajores in an airtight container at room temperature.