Alfajores
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
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store alfajores in an airtight container at room temperature.
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