DessertSnack

Classic Alfajores

Name: Classic Alfajores
Prep time: 45 min
Cook time: 12 min
Total time: 1 h 57 min
Yield: 12 servings
Cuisine: latin_american, argentinian
Ingredients: 160 g all-purpose flour; 200 g cornstarch; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 150 g unsalted butter softened; 100 g granulated sugar; 3 pcs egg yolk; 1 tsp vanilla extract; 0.5 tsp lemon zest; 350 g dulce de leche; 1 cup shredded coconut

These delicate Argentinian cookies feature a tender, crumbly shortbread-like texture, sandwiching a rich dulce de leche filling. They are traditionally dusted with a generous coating of shredded coconut.

An original recipe by Forkin

Total time: 1 hr 57 min
Serves: 12
Difficulty: Medium
Per serving: 381 kcal

Vegetarian

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

Mise en place

Ingredients

cookies

160 gall-purpose flour
200 gcornstarch
1 tspbaking powder
0.5 tspbaking soda
0.25 tspsalt
150 gunsalted butter, softened
100 ggranulated sugar
3 pcsegg yolk
1 tspvanilla extract
0.5 tsplemon zest

filling

350 gdulce de leche

coating

1 cupshredded coconut

Equipment

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

The method

Step by step

1
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt.
About 2 min
Cook’s note: Sifting the dry ingredients can help prevent lumps and ensure a lighter texture.
2
In a large bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy, about 3-5 minutes.
About 4 min
Cook’s note: Ensure the butter is truly softened to room temperature for best creaming results.
3
Beat in the egg yolks one at a time, mixing well after each addition.
About 2 min
4
Stir in the vanilla extract and lemon zest.
About 1 min
5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms.
About 3 min
Cook’s note: Do not overmix the dough, as this can lead to tough cookies.
6
Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
About 1 hr
Cook’s note: Chilling the dough makes it easier to roll and prevents the cookies from spreading too much.
7
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
About 10 min
8
On a lightly floured surface, roll out one disk of chilled dough to about 1/8 inch (3mm) thickness.
About 5 min
Cook’s note: Work with one disk at a time, keeping the other refrigerated.
9
Cut out circles using a 1.5-inch (4cm) round cookie cutter and place them on the prepared baking sheets, leaving a little space between each.
About 5 min
Cook’s note: You can re-roll dough scraps once or twice, but avoid overworking them.
10
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still pale.
About 12 min
Cook’s note: The cookies should be firm to the touch but still soft; they will crisp up as they cool.
11
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
About 10 min
12
Once completely cool, spread a generous amount of dulce de leche on the flat side of one cookie.
About 10 min
Cook’s note: Ensure the cookies are fully cooled to prevent the dulce de leche from melting and sliding off.
13
Top with another cookie to form a sandwich.
14
Roll the edges of the assembled alfajores in the shredded coconut to coat.
About 5 min
Cook’s note: Gently press the coconut onto the sides for better adhesion.
15
Repeat with the remaining cookies and dulce de leche.

Per serving

Nutrition

38%Score

Calories: 380.5kcal
Protein: 3.8g
Carbs: 54.4g
Fat: 16.7g
Fibre: 1.6g
Sugar: 26.4g

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.