An alfajor is made up of two round cookies joined with a filling in between, which makes it a sandwich cookie. The traditional recipe, the dulce de leche filling and the shredded coconuts on the side make a perfect blend that makes the Argentinian alfajores still the best version of this sweet treat.
250g or 2 cups of cornstarch
140g or 1 cup of all-purpose flour
10 tbsp or ¾ cup of unsalted butter at room temperature
200g or 1 cup of sugar
1 whole egg at room temperature
2 egg yolks at room temperature
1 tbsp of cognac, brandy, or whisky
½ tsp of baking powder
1/3 lemon zest
Vanilla extract, a few drops only
1 cup dulce de leche
Unsweetened coconut flakes
- Mix butter and sugar in a large wooden bowl using a handheld mixer, spatula, or wooden spoon until the mixture is very creamy.
- Add the whole egg and egg yolks. Continue mixing until all are incorporated.
- Pour the cognac, vanilla, and lemon zest and mix well.
- Gradually add the sifted all-purpose flour, baking powder, and cornstarch while mixing. Continue mixing until there is no dry powder in the mixture. You can stop mixing if the mixture becomes evenly soft and silky. The final dough should not be sticky.
- Let the dough rest for 10 minutes.
- Preheat the oven to 325 degrees Fahrenheit
- Roll the dough until it is ¼ inch thick on a floured surface.
- Cut the circle with a round cutter and put them on a buttered cookie tray.
- Bake for 10-12 minutes.
- Place cookies on a wire rack until they are completely cooled.
- Fill the flat top of a cookie with dulce de leche using piping or spoon. Place another cookie flat down on top of the filled cookie, forming an alfajor.
- Flatten the sides by wiping excess dulce de leche with the back of a spoon.
- Roll sides of alfajores in a plate of shredded coconuts.
- The size and thickness of alfajores all depend on you. You can come with bigger and thicker versions or smaller and thinner ones.
- When placing rounded dough on parchment paper, choose ones that do not stick with the dough. You will avoid the dough from being deformed.
- You can also skip coating your alfajores with coconut if you are not a fan of the tropical fruit.
- Prep Time: 30 minutes
- Cook Time: 10 minutes